The onions are named Vidalia because of where they are grown: Vidalia, Georgia. The growing of Vidalia onions there started in the early 1930s. The different varieties are unusually sweet, due to the low amount of sulfur in the soil in which the onions are grown.
The Vidalia onion was named Georgia's official state vegetable in 1990.
Selection
Look for firm onions without decay or blemishes. There should be no sprouts attached and the skins should be dry.
Storage
Store Vidalia onions at room temperature in the legs of clean, sheer pantyhose. Tie a knot between each Vidalia and cut above the knot when ready to use. Hang in a cool, dry, well-ventilated area. On elevated racks or screens, not touching and in a cool place. In the refrigerator, wrap individually in paper towels for up to 6 months. Vidalia onions can also be frozen, either whole or chopped. Frozen onions should be used only for cooking purposes.
Nutrition Profile
Vidalia onions are fat-free, saturated fat-free, cholesterol free, sodium free, a good source of vitamin C and chromium.
Skillet-Charred Vidalia Onion Salad, CookingLight
