Yes, a weird title: Onions and Good Karma, but they do go together. Hang with me!
When I planted my little garden this year certain people (Better Half and mom-in-law [amazing gardener]) scoffed at me because I was planting onions from seeds. Yes, seeds. Itty, bitty, teeny, tiny seeds. Ha, the Karma Gods smiled on me because all summer long I’ve had onions and just pulled my last little bit (above). All I have left to pick are butternut squash. However, we did plant turnips, lettuce, peas, and beans for a fall harvest. Cross your fingers. . . .
My husband has a good number of close friends he’s had since elementary school; that’s like 37 years ago. Amazing. The other amazing thing? Cool wives (yep, me included!). Seriously, isn’t it horrible when you have a really close friend and your respective spouses don’t jive? Urg. We jive; we really jive! In fact, the wives and I are great friends and don’t require the men to have a rockin’ good time. Although (and don’t tell), I love the husbands, seriously–love them. They crack me up. These boys were wild animals and the stories they tell… every story involves either: a) a gun; b) a bus; c) a hot rod; d) beer; e) a creek, etc. The fact that these men are all alive and are amazing husbands, providers, etc. is (frankly) a little astounding (particular the case with Better Half!).
So, you ask: onions and good karma? Well, one of the couples go together like PB&J, wine & cheese, Laurel & Hardy, you get it. We always have a fun time when we’re together. The problem is that we can’t get them down here often enough, but since they live where Better Half grew up, we’re up there a lot— meaning we are frequent house guests. They are so generous, kind, and accommodating; it makes me feel bad, but we love being around them! If their darn house just wasn’t so stinkin’ cool… Any hoo, because they have been more than good hosts to us on a regular basis I know they have stored up major karma points. A couple of weeks ago Mrs. C sent me a recipe that was to die for and it was based on: you guessed it—onions!
I wish I had a picture to share, but we were vultures when it came out of the oven all hot and bubbly. It’s like a sophisticated, grown-up version of onion dip!
Baked Vidalia Dip
2 cups grated Swiss cheese
2 cups chopped Vidalia onions (or sweet onions)
2 cups Hellmann’s mayonnaise
2 tablespoons grated parmesan cheese
Combine the first three ingredients, stirring well. Spoon mixture into lightly greased 1-qt. baking dish. Sprinkle parmesan cheese on top. Bake at 325 for 40 – 45 minutes or until bubbly and lightly browned on top. It makes a pretty dish. Serve with Ritz crackers, pita chips, French bread, or whatever you like best.