Blanch your onions in a pot very slow.
No carmelization will [INAUDIBLE] Say we have melted butter here
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And then flour, so we add the flour to the butter as such while creating a paste
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I remember growing up and in the culinary world, and
just seeing them in the back of a Southern living magazine ad for
Vidalia onions and how sweet they are.
I said, Man, what are these onions?
You know, when you're growing up as a young column area and you're like,
what I need to get my hands on this, how do I get my hands on this?
So of course, I went ahead when that Southern Living magazine called the phone
number and had some Vidalia Onions delivered to myself.
I get to come back and play with the same onions that I was so.
Intrigue about 20 years ago.
We're in a season last second was just a little fresh
ground black pepper and some kosher salt.
And we're gonna go a little tartness with some braised red cabbage.
That's the Vidalia way.
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These nice tomatoes that are dehydrated, and the reason why I
dehydrated them was just to give an added bit of sweetness but texture.
When we eat we would like a little bit of texture on our palate.