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Vidalia Onion

The Vidalia onion, a sweet and mild variety of the common onion (Allium cepa), is predominantly grown in the southeastern United States. Named after Vidalia, Georgia, where it was first cultivated in the 1930s, this popular onion variety is prized for its low sulfur content and high water content, resulting in a sweeter, less pungent flavor profile. Vidalia onions are highly versatile in a wide range of culinary applications such as salads, sandwiches, and sautéed dishes. Additionally, their tender texture and mild taste make them ideal for caramelizing, grilling, or roasting. When selecting Vidalia onions, choose firm, dry, and heavy bulbs to ensure optimum quality and flavor.
#31
IN FRESH VEGETABLES
41
CAL / 100G
$0.07
AVG / OZ
vidalia onion
93%
CARBS
0%
FAT
7%
PROTEIN
Vidalia Onion FAQ
Vidalia onions, named after Vidalia, Georgia, where they were first cultivated, are sweet, mild, and less pungent due to their low sulfur and high water content. They are highly versatile and can be used in a plethora of culinary applications. Some people find it challenging to caramelize Vidalia onions perfectly due to their high water content, but slow cooking on low heat can solve this issue. Vidalia onions are also ideal for grilling or roasting, but overcooking can make them lose their unique flavor. It's best to lightly season these onions to let their taste shine through your dishes. Some people might confuse Vidalia onions with other sweet onion varieties, but Vidalia onions are exclusive to Georgia and have a flatter shape compared to others.
How can I caramelize Vidalia onions without burning them?
What's the difference between Vidalia onions and other sweet onions?
Can Vidalia onions be used in place of regular onions?
Do Vidalia onions make you cry less while chopping?
Can Vidalia onions be eaten raw?
Should I over-season Vidalia onions?
Can Vidalia onions be grilled?
Can Vidalia onions be roasted?
What dishes go best with Vidalia onions?
How to pick the best Vidalia onions at a grocery store?
Expiration & Storage Tips
When does vidalia onion expire?
A whole, uncut Vidalia onion can last about 2-3 months if stored properly. Once cut, a Vidalia onion should be used within 1-2 days when stored in the fridge. If the onion is cooked, it can last up to 5-7 days in the refrigerator. If you decide to freeze it (although it’s not common), raw or cooked Vidalia onion can last up to 6-8 months.
How do you tell if vidalia onion is bad?
Spoiled Vidalia onions can be identified by a soft, moist texture and a foul, rotten smell. If you notice any spots of mold or discoloration, especially in a cut onion, it's a sure sign that the onion is no longer safe to eat. Even without visible signs, if the onion has a strange taste or smell, it's best to discard it. Remember, when in doubt, throw it out!
Tips for storing vidalia onion to extend shelf life
• Keep the onions in a cool, dark, and well-ventilated area. Avoid keeping them in plastic bags as they can trap moisture and speed up spoilage. • Once cut, store the onion in a sealed container in the refrigerator to keep it fresh and contain its pungent aroma. • Avoid storing onions near potatoes, as potatoes release moisture and gases that can make the onions spoil faster. • If you want to store onions for a longer time, consider freezing them. However, keep in mind that freezing changes their texture, making them suitable only for cooked dishes. • To freeze Vidalia onions, peel and chop them, spread them out on a baking sheet, freeze until firm, and then transfer to a freezer-safe container. This way, you can grab the desired amount easily when cooking without defrosting the entire batch.
EXPIRES WITHIN
7 - 10
WEEKS
Health Info
Macros
15g
CARBS
0g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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