Unlike common onions, Vidalia's are
very perishable. They need plenty of Tender Loving Care to keep
them at their best.
Vidalia Onions have a
higher water and sugar content than storage onions, making them
susceptible to bruising, and therefore, must be handled with care.
Since Vidalia onions are
available only a portion of each year, sweet onion lovers buy them in
quantity (40 pounds or more), and store them for extended enjoyment.
The key to preserving Vidalias, and to prevent bruising, is to keep them
cool, dry and separated. The following are several favorite methods of
Vidalia Onions have a distinctly different flavor - milder
and sweeter than any other onions, so they are excellent in salads and sandwiches where
hot onions would be overpowering. Use thick slices on hamburgers or with grilled
Always remove onions that
In the refrigerator,
wrapped individually in paper towels. This can preserve Vidalia
Onions for several months.
On elevated racks or
screens, not touching and in a cool place.
Vidalia Onions can be
chopped and dried in the oven. Use the lowest setting and remove when
thoroughly dry but not brown. Store at room temperature in airtight
In netting or sheer
pantyhose. Tie a knot between each Vidalia and cut above the knot
when you would like one. Hang in a cool, dry, well-ventilated area.
Vidalia Onions can also
be frozen, either whole or chopped. Freezing changes the onions'
texture, so frozen onions should be used for cooking only. Whole
frozen Vidalias can be baked.
Vidalia's add a distinct sweetness to any dish. They are, however, delicious
all by themselves, raw or baked.
- Place a whole, raw, unpeeled
Vidalia Onion in the
refrigerator and chill for approximately one hour before serving, or peel and
cut into slices and place in a bowl of ice water for approximately 30 minutes and
then drain on paper towels. Either of these methods will help bring out a
sweeter flavor when eating raw Vidalia's.
- To bake a Vidalia onion, peel, then cut off the top and bottom
to make it sit flat. Place a pat of butter on top, and microwave for 7 minutes on
high, or wrap securely in foil and bake at 350 degrees fahrenheit for 45 minutes or until