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Ingredient

Vidalia Onions

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A.K.A

sweet onion

What is it?

Vidalias are a sweet onion that hails from Vidalia, Georgia. (Mauis from Hawaii, Texas Sweets, and Washington’s Walla Wallas are all also coveted for their sweet flavor). The main reason sweet onions taste so much sweeter than other onions is that they are low in sulfur compounds, especially pyruvic acid, which gives regular, or storage, onions their pungency. Enjoy them raw in salads or grill them briefly to highlight their fantastic flavor.

Kitchen math:

1 medium-large onion = about 12 oz. = about 2 1/2 cups chopped

Don’t have it?

Maui; Walla Walla; Spanish onion.

How to choose:

Vidalias are in season from April through June. Buy firm bulbs with no soft spots, bruises, or other signs of damage. The necks should be tightly closed. They should be heavy for their size, with dry, papery skins.

How to prep:

Peel and slice or shop as you would an ordinary onion.

How to store:

Sweet onions are fragile, with tissue-thin skins, and full of juice, so treat them gently. They won?t keep for months, as do storage onions. If you plan to use them within a week or so, you can leave them out on the counter. For longer storage, put them in a cool place, protected from light; an open brown paper bag works well. You can also store them loose in the fridge?s crisper drawer, on top of a piece of newspaper, to keep them dry. Just don?t store them in a plastic bag; their juiciness makes them prone to mold.

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