SWEET ONIONS -Vidalia is best.

I just fixed the most delicious onions a friend from Georgia gave me years ago. I started with 5 large white onions. I cut through the onions making approx. 1/4 to 1/2" wide rings and use the largest one for my Onion Rings and the smaller ones for his sweet onion mix. So let's start with my Onion Rings keeping the smaller ones in a zip lock bag in refrigerator till ready for the others - or vica versa. Each recipe makes my husband and I enough for one meal.

ONION RINGS - MY FAVORITE

Cover the rings with milk (I use a plastic bag) & soak for at least 30 minutes. Drain rings. Beat 1 egg, dip rings and let excess drip off. Dredge in flour seasoned with salt & pepper. Deep Fry in Peanut Oil (preferably) till onion rings are crispy brown. Remove from oil and place on paper towels to drain. If must make ahead = place in paper sacks then into 300 degree oven till dinner's ready.

SWEET ONIONS

Use left over centers from your large onions Put in skillet w/2 Tab. butter. Saute till cooked through. I cook at lower temp. with lid on to do this without burning. Add: Brown Sugar & Pecan pieces 1/4 cup each. Simmer until sugar dissolves. Stir altogether and eat.

Hope you like them as well as we do. Let me know here or at jbrose35@cox.net