Vidalia
Allium cepa 'Vidalia' · Allium
Top 10 pairings
Vidalia is a registered sweet onion grown only around Vidalia, Georgia, where the region's unusually low-sulfur soil yields an exceptionally sweet, mild bulb with very little of the sharp pungency of an everyday yellow onion. It is a flattened, pale straw-yellow globe — crisp and juicy enough to eat raw like an apple, and it caramelises beautifully into a deep, jammy sweetness.
Picking a good onedrag
Just curedSprouted and soft
Firm and paperyBuy itAnything: raw in a salad, or cooked down.
SkinPapery and dry, flakes lifting
NeckDry and papery, no give
WeightFirm all over, good heft
SmellFaint dry onion, nothing sharp
These cues are Onion's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
90%
Edible part
110 g · skin and ends off
122 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
65–75%
Humidity
Open and moving
Airflow