Onions, Vidalia

About Vidalia Onions:

We love the consistently sweet taste of raw Vidalia onions on our salads and on sandwiches, but we do not consider then worth the higher cost for cooked recipes, as all varieties of onions seem to sweeten with cooking. We find them in the markets beginning in late spring, and only purchase them when they are firm, and free of mold or rotting. According to the literature, this sweet taste results from growing them in the low sulfur content soils in the Vidalia area, and surrounding counties of Georgia, which according to the law is the only state that they can be grown in and have the name “Vidalia”. These requirements go even further and state that Vidalia varieties include the hybrid yellow granex, varieties of granex parentage, or other similar varieties recommended by the Vidalia Onion Committee and approved by the U.S. Secretary of Agriculture.

The onions were first grown near Vidalia, Georgia, in the early 1930s. Mose Coleman is considered the person who discovered the sweet Vidalia Onion variety in 1931. We could not find specific nutritional information for Vidalia onions, probably since it is considered more of a brand name than a variety, thus we have included the nutritional information for sweet onions.

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