This turned out exquisitely delicious.
First, Vidalia Onions. If you’ve never had one you’ve been robbed of one of life’s pleasures. The only grow in Georgia and are a sweet onion, owing to the unique soil qualities here in South Georgia. They are, perhaps, the most delicious onions you can find. Of course, I am biased.
I love all things Georgian.
And especially this, since I believe I have created something totally unique. Which I have tried to do since I started this paleo journey.
Anyway…………to the recipe.
Take one large Vidalia Onion, and slice it. 1/4″ slices work well. Then bake the onion. If I am baking a Vidalia all I use is a little butter, some salt and pepper and, behold, you’ve got deliciousness already.
But hold on!
Then, in a large bowl, mix 6 plum tomatoes diced, one diced red onion, a large handful of parmesan cheese, some fresh basil (6-8 leaves), chopped. Stir in a half tablespoon of balsamic vinegar and a half tablespoon of olive oil. Put it in the fridge to chill while the onion bakes (approximately thirty minutes).
Remove the onions and place them on a plate and top them with some of the now chilled and mixed (bruschetta?), sprinkle with a little more basil and a bit of parmesan cheese and you’ve got something awesome.
I ate 4 myself. None left. Go get your own.