This recipe is for one of my dad’s favorite appetizers. We have served this at many family occasions over the years. Glorified onions are perfect for events like holidays, tailgating, or game night. Some people look at this big bowl of onions and wonder how it could become such a delicious snack. Then, they taste it and understand. It is so addictive!
The recipe itself is great, but there are some things you can do to make it that much better.
When I first made this recipe, I just sliced the onions with a knife. Over the years, I discovered that almost paper-thin slices sliced using a mandoline slicer made a big difference in the end product. Aside from just being easier to get on a cracker, the thinner onion slices absorb everything else better than thicker ones.
When slicing the onions, the goal is to have half circles, which allows them to pile on the cracker more easily. When slicing them, make sure they have been cut in half vertically, and sit upright (cut part facing sideways) on the mandoline. If you do happen to cut them the other way, just tear the circles while you’re separating the slices in the bowl.
As with each recipe I share, I will include my personal recommendations for products that work well, as well as the reasoning behind my choices.
Glorified Onions
A delicious appetizer for any occasion!
Ingredients
- 6-7 large Vidalia (or sweet) onions
- 2 c. sugar
- 4 c. water
- 1 c. distilled white vinegar
- 1 c. Hellmann’s mayonnaise
- 2 tsp. celery salt, divided
- Saltine crackers
Directions
- Peel onions and remove top and bottom ends. Cut onions in half along the vertical center.
- Using a mandoline straight edge slicer, slice the onions.
- Making sure slices are mostly separated, place onion slices in a large bowl with an airtight lid.
- Pour sugar, vinegar, and water over the onions in that order. Stir to combine. If the liquid doesn’t reach the top of the onions, add more sugar, vinegar, and water in proportion until it does, then stir again.
- Chill onion mixture in refrigerator for a minimum of 8 hours up to 24 hours. Stir every few hours.
- Remove chilled onions and drain liquid, squeezing the onions to release additional liquid. Return onions to bowl.
- Add mayonnaise and 1 tsp. celery salt. Stir to combine.
- Sprinkle the second tsp. celery salt across the top and stir again to distribute evenly.
- Chill until time to serve.
- To serve, pour onions in serving bowl and lightly sprinkle celery salt across the top. Serve with Saltine crackers.
Product Recommendations:
The slicer we like the best for this recipe is the OXO Good Grips Complete Grate and Slice Set. We’ve had fancier ones, but this one is inexpensive and does a fantastic job on the onions.
The best onions for this recipe are true Vidalia onions. If, and only if, you can’t find Vidalia onions, other sweet onions will work. I try to choose onions that are large and more flat or oval in appearance rather than round, just because these are easier to handle when slicing.
For the mayonnaise, I use Hellmann’s Real Mayonnaise. Hellmann’s has the best flavor for the onions. It may seem a bit thick when you first stir it in, but as the onions sit, the liquid that remains in the onions will leach out and thin the mayonnaise.
Nabisco’s Premium Saltine crackers (original or lightly salted) are the best base for glorified onions. They have a light dusting of sea salt that allow the onions to shine. They are also sturdy enough to pile the onions on without wilting or breaking.
Fixing Two 