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Smoked Vidalia Onions


10 Vidalia onions cut in ½"" slices
40 to 50 tsp. margarine or butter
Seasoned salt
Dried basil flakes
40 to 50 strips crisp fried bacon, smoked
50 oz. cheese sauce
2 Tbs. dried mustard
 2 Tbs. celery seed


Peel and slice Vidalia onions. Dot with butter or margarine. Sprinkle to taste with seasoned salt and basil.
Hot smoke with hickory for one hour, or until onions are tender.
Fry bacon, crumble. Warm cheese sauce and spices until seasonings blend. Serve sauce over onions, topped with crumbled bacon.
Yield: 40 to 50 side dishes