Vidalia onions are so mild and sweet you can peel them and eat them just like an apple. But why not go a step further and make some of my favorite Vidalia onion recipes like hot cheesy Vidalia onion dip, crispy Vidalia onion strings, or a fresh crunchy Vidalia slaw?
Some foods are so special they have to be protected by the law, like Champagne, Brie cheese, and these amazingly sweet onions.
Vidalia onions have an official protected status—so you can only call an onion a Vidalia if it’s grown in a specific area of the state of Georgia (the Vidalia hybrid is so sweet because of the very low sulfur in the soil in the regions where they’re grown.) That’s a hint that these onions are pretty great, and worth tracking down.
Don’t worry, they ship these little gems all over the country, but Vidalia onions have a relatively short season that generally runs from April to June. If you’re lucky enough to spot them in your area, grab ’em! They have a distinctive squat shape, a very thin papery skin, and they’ll be clearly labeled, so read the signs in your produce department.
Don’t forget to pin my favorite Vidalia onion recipes!
You can learn more about Vidalia onions at https://www.vidaliaonion.org/