Vidalia Onions: The Best Thing to Buy, The Best Ways to Eat It—Now!

Yahoo ^ | 4-8-14 | Julia Bainbridge

[kingattax]

The sweet little Vidalia onion is causing quite a stir in Georgia, where some growers tried to ship the product earlier than the legal April 21 start date. “[T]here is trouble in the onion fields,” reported the New York Times, thus creating our favorite sentence that was ever written anywhere.

But we digress. Vidalias are a sure sign of spring—they’re available from late April through mid September—and because they’re sweet, delicate, and low on tear-causing pyruvic acid, they don’t need to be cooked to death. They shine when they’re coaxed with a light touch; a quick pickle, say, or a few-minute char on the grill.

[Liz]

Thanks for the recipe. A Vidalia thread w/ no recipes is like a morning w/out coffee. Here's my recipe.

HONEY GLAZED VIDALIAS / food.com / grower's recipe
Place 4 large peeled onion halves, cut sides down, in square baking dish, drizzle with tbl water. Cover with foil; bake 350 deg 30 minutes. Turn onions over. Brush w/ 1/2 of the Honey Glaze. Bake tender, uncovered, til tender, basting with rest of Glaze after 15 minutes.

HONEY GLAZE Mix 1/4 cup honey, tablespoon melted butter, teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon curry powder, 1/8 teaspoon ground red pepper flakes.

[catfish1957]

1015 > Vidalia (Homer alert)

[piroque]

It’s not so much the variety of onion that makes a Vidalia mild and sweet, it’s the soil conditions. You could plant the very same onion in different soil and have it come out tasting much stronger.

Correct the soil does make a difference not only in the onions but in watermelons , if ever in Louisiana and you see a Water Town melon ,its the sweetest you'll ever have.