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A fresh Vidalia Onion has a light golden-brown bulb and a white
interior. Its shape is rounded on the bottom and is somewhat flat
on the top or stem end. Ordinary storage (hot) onions are darker,
have a thicker skin and are generally more round or oblong.
Vidalia Onions have a higher water and sugar content than storage
onions, making them more susceptible to bruising, and must therefore
be handled with care by the grower, the retailer and consumer.
Since Vidalia Onions are available for only a portion of the year,
sweet onion lovers buy them in quantity (50 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.
You
might want to try some of these favorite methods of storage:
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Place
them in the refrigerator, wrapped separately in paper towels
or newspaper. This method is expensive and takes up precious
refrigerator space, but can preserve Vidalia Onions for a longer
period of time.
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Place
Vidalias in the legs of clean, sheer pantyhose. Tie a knot between
each Vidalia and cut above the knot when you want one. Hang
in a cool, dry, well-ventilated area.
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Place
Vidalias on elevated racks or screens, not touching and in a
cool place.
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Vidalia
Onions can be chopped and dried in the oven. Use the lowest
setting and remove from the oven when thoroughly dry but not
brown. Store at room temperatures in airtight containers.
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Vidalia
Onions can also be frozen. Chop and place in a single layer
on a cookie sheet in the freezer. When frozen, remove and place
in freezer containers or bags and seal. This method allows you
to remove the amount you want when you want it. You can freeze
whole Vidalias. Peel, wash, core, then drop into a plastic bag.
Once frozen, they can be removed like ice cubes. NOTE: Freezing
changes the onions' texture, so frozen onions should be used
for cooking only. Whole frozen Vidalias can be baked. |
Vidalia
Onions have a distinctly different flavor — milder and sweeter
— than any other onion, so they are excellent in salads and
sandwiches where hot onions would be overpowering.
Use thick slices on hamburgers or with grilled steak.
Vidalias
add a distinct sweetness to any dish, but they are delicious
all by themselves, baked or raw.
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To
enjoy a raw Vidalia, we recommend placing a whole, raw, unpeeled
Vidalia Onion in the refrigerator. Chill for approximately one
hour before serving, or peel and cut into slices and place Vidalias
into a bowl of ice water for approx 30 minutes — then drain
on paper towels. Either of these methods will help bring out
a sweeter flavor when eating raw Vidalias.
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To
bake a Vidalia Onion, peel, then cut off the top and bottom
of the onion to make it sit flat. Place a pat of butter on the
top, then microwave for 7 minutes on high (or to prepare in
a conventional oven, wrap securely in foil and bake at 350 degrees
for 45 minutes or until tender)
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