Vidalia Sweet Onions

Woohoo! Grilling season can officially begin now that Vidalia Sweet Onions are in season! There’s something about grilling and Sweet Onions that just fits. Grilled on kabobs with other veggies, grilled for topping your burger, even grilled as a thick slab that is topped with cheese for a vegetarian sandwich – the Grilled-Onion Cheese “burger.” Grilling and sautéing mellows the intensity of Sweet Onions and lets their sweetness shine through in a balanced way with their natural savoriness.

Raw Vidalia Sweet Onions are great even if they don’t make it to the grill. Vidalia Sweet Onions are excellent on salads and in sandwiches. Why? There is lots of flavor without the full pungency of Yellow Onions that burns your nose and makes your eyes water. Now don’t get me wrong… it’s still an onion and there will be some “bite” to the taste.

Grilled on kabobs with other veggies, grilled for topping your burger, even grilled as a thick slab that is topped with cheese for a vegetarian sandwich – the Grilled-Onion Cheese “burger.”

Vidalia Sweet Onion Tips

  • Select Sweet Onions that are free from soft spots. Yes, the outer skin will flake off and may look ugly, but that is what a fresh-crop Sweet Onion is like.
  • Use Vidalias within a week of purchase so they don’t spoil. Since the Vidalias in April and May are a “fresh onion” (not allowed to cure and form a tough outer skin layer) they will not hold up as long in your pantry as a regular Yellow Onion.
  • Find helpful info and tons of recipes here at VidaliaOnion.org