Vidalia Onion Bruschetta (Paleo/Primal/Gluten Free)

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.

Yes, it is a keeper

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.

7 responses to “Vidalia Onion Bruschetta (Paleo/Primal/Gluten Free)

    • Not bragging, but these are probably one of my favorites now. I devoured these things. I made them another way too that I will post later

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