My husband, Raymond, and I grow a large crop of Vidalia onions with our son and daughter-in-law. So it's no wonder onions are always on my menu. Here a light dressing really complements the sweet onions.—Ruby Jean Bland, Glennville, Georgia
- 3/4 cup sugar
- 3/4 cup canola oil
- 1/4 cup vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 medium Vidalia or sweet onions, sliced
- 2 medium carrots, thinly sliced
- In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally. Yield: 8 servings.
Originally published as Marinated Vidalia Onions in Taste of Home April/May 1996, p65
Reviews for Marinated Vidalia Onions
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review