Market Fresh: Vidalia® Onions
It's no surprise that Vidalia Onions are Georgia's official state vegetable; anyone would be proud to claim this sweet onion variety for their own.
Article By: Michelle Olson
There are few things more highly anticipated than the first ripe strawberry of summer or a crisp fall apple, just days off the tree. In our Market Fresh series we look at the produce in season this month and offer quick and easy suggestions for how to enjoy it.
Discovered by Georgia farmer Mose Coleman in 1931, Vidalia Onions were named after the farmers's market in Vidalia, Georgia where the sweet—not hot—onions were first introduced to the public. Due to their enormous popularity, these sweet, juicy onions were named the official state vegetable of Georgia in 1990.
While there are a few different varieties of sweet onions available today, don't be fooled: Onions boasting the official sticker of approval are only grown in 20 designated counties throughout the state, where the soil contains an unusually low pH level, giving the onions their higher-than-normal water and sugar content.
Do it for your health
A medium-sized Vidalia Onion has only 60 calories, and is a good source of Vitamin C and fiber. The onions also contain the phytochemical allicin, which may aid the body in fighting infection, as well as help lower cholesterol and blood pressure.
Selection, preparation and storage
Vidalia Onions are available in your local grocery store or farmers's market from late spring through the summer. Look for firm, plump, shiny skin with a yellowish tint and no discoloration at the stem. Look for onions with a mild, light aroma; a strong odor indicates decay. To store Vidalia Onions, keep them individually wrapped in paper towels in a cool, dry place.
No matter which way you slice, dice or chop them, they need to be peeled. To make an easier task of skinning an onion, trim the ends and boil the onion in water for about one minute, drain and peel away the outer skin and membrane, which should slide right off.
How to use Vidalia onions
Vidalia Onions add zing to just about any kind of food, from savory fish, meat and poultry dishes, to sweet, fruit-based recipes like chutney.
Roast them
For a mouthwatering side dish, skin 3 onions, trim the tops but keep the bottoms intact, and cut in half. Place onions cut-side down on a baking sheet and drizzle with 2 tablespoons olive oil, 2 tablespoons water, and salt and pepper, to taste. Roast at 425° for about 30 minutes or until tender. Remove from oven and splash with 2-3 tablespoons of balsamic vinegar.
Create a rich, sweet topping
You can smother warm salads or vegetable dishes with caramelized Vidalia Onions. To caramelize onions, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a sauté pan over medium-low heat. Add 3 onions, peeled and thinly sliced, to the pan, along with salt and pepper to taste. Cook until golden and meltingly soft, about 20 minutes.
Grill them
Add onion wedges to any type of shish kebab for a char-grilled, sweet complement to other veggies and meat.
Combine with fruit for a zingy salad
Dress a bag of pre-washed baby arugula salad with fresh juice squeezed from half a lemon, 2 tablespoons olive oil and salt. Then top salad with alternating pink and yellow grapefruit slices and a sprinkle of thinly-sliced, raw Vidalia Onions.
Try these recipes for delicious ways to use Vidalia onions:
Sweet Onion Dip
Tex-Mex Burgers with Charred Onion, Salsa and Avocado
Sweet and Sour Slow Cooker Chicken Curry