Skip to comments.Vidalia Onions: The Best Thing to Buy, The Best Ways to Eat It—Now!
Posted on 04/10/2014 12:31:09 AM PDT by 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 springtheyre available from late April through mid Septemberand because theyre sweet, delicate, and low on tear-causing pyruvic acid, they dont need to be cooked to death. They shine when theyre coaxed with a light touch; a quick pickle, say, or a few-minute char on the grill.
(Excerpt) Read more at yahoo.com ...
There were what looked like Vidalia onions at a local store near Pittsburgh today. I could swear they were Vidalias.
Who the hell comes up with a fixed delivery date for an item dependent on nature to mature ? Must be a democrat on Obama’s orders.
One of my favorite camping recipes: Take a Vidalia onion, core it, but leave the bottom where the root was attached in tact. You’re trying to make a pocket in the center of the onion. Pour in some soy sauce, a little salt and pepper to taste, then triple wrap it with foil. Toss it in the campfire coals and cover it good. You can also triple wrap ‘taters and cook them in the coals, too. By the time your main course is ready the onion will be cooked to perfection. If you use real Vidalias it’ll be so sweet you won’t need desert.
More sugar in a good onion than an apple!
Noonday onions are the best
I always thought Texas sweet onions were better and that’s all we buy.
Walla Walla Sweets are the best.
I’d try them but we don’t see them here in west Michigan.
Always look forward to Vidalia season. Best onion of the planet. IMO.
The Texas 1015 used to be called the Texas Vidalia, but they had to change it because I think the Vidalia is trademarked.
Still a little early for them to be in the stores. They should be in the stores by mid-June.
The federal Vidalia Onion Committee and the State of Georgia.
I'm not kidding.
As Vidalia onions became more popular and valuable, farmers further and further away from Vidalia began to market their onions as Vidalia onions. Farmers close to Vidalia wanted to limit the region that could legally market onions as Vidalia onions. Farmers further removed from Vidalia wanted to cash in on the Vidalia onion market.
In 1986, the Georgia legislature compromised, giving the Vidalia onion legal status and defining a 20-county production area.
In 1989, Vidalia onion producers established Federal Marketing Order No. 955 for the crop. This USDA program created the Vidalia Onion Committee and extended the definition of a Vidalia onion to the federal level.
Texas sells the same variety under the name ‘Texas Sweets’ or something like that. Hubby bought a bunch the other day and we’ve been face down in them since.
I’ll sometimes do pretty much the same onion recipe in the oven, but I use Dale’s steak marinade and a little butter instead of soy sauce. (Dale’s is soy sauce-based, if you haven’t tried it before)
The onions go great with a grilled steak. Now I’ve made myself very hungry... lol
BTW, if you marinade steak or chicken in a mixture of Dale’s sauce and pineapple juice, you end up with a great teriyaki marinade. I don’t marinade any meat in straight Dale’s for more than 4 hours or so because it is too strong.
If they aren’t from Bland Farms in Glennville, Ga, you aren’t getting the best. Glennville is in the “VIdalia” range. (That’s VIdalia with a capital “VI”)
The best way to get them is have them delivered by UPS as soon as they can be got.
I’ve seen Vandalia onions in the market. An obvious attempt to cash in on the popularity of Vidalia onions.
I live in Illinois, Vandalia is a small town in southern Illinois.
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. Sort of like planting hydrangeas in acidic soil versus alkaline soil results in the plant blooming blue, pink or purple. Some people enjoy putting lime on one side of the plant to have a multicolored hydrangea.
True. But supposedly there are part of TX with similar soil content that can grow equally sweet onions. The Texas Sweets we buy seem to be just about as sweet as the Vidalias. Any sulfur content in the soil seems to be the bad thing WRT sweet onions.
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.
1015 > Vidalia (Homer alert)
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.
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