Vidalia Onions: The Best Thing to Buy, The Best Ways to Eat It—Now!
We keep our eyes peeled for the freshest, most in-season vegetables and the best deals on store shelves. And we do it for you, in the name of making everyday eating unicorn-sighting-exciting. (At least, we try.) Here’s what to buy, and the very best ways to eat it—now!
Photo credit: David Birkbeck / Getty Images
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 spring—they’re available from late April through mid September—and because they’re sweet, delicate, and low on tear-causing pyruvic acid, they don’t need to be cooked to death. They shine when they’re coaxed with a light touch; a quick pickle, say, or a few-minute char on the grill.
Here are some other ways to cook Georgia’s official state vegetable. (Fun fact!)
Vidalia and red onions balance each other in this slaw-meets-condiment.
Because Vidalias are so naturally sweet, you barely have to do anything to them before frying—just a quick soak in ice water.