Vidalia Onion Handling, Storage, and Usage Tips

Handling

·         Vidalia Onions have a higher water and sugar content than storage onions, making them susceptible to bruising, and, therefore, must be handled with care by the grower, the retailer, and the consumer.

·         The key to preserving Vidalia’s, and to prevent bruising, is to handle carefully and keep them cool, dry, and separated.

Storage

·         Since Vidalia Onions are available only a portion of the year, here are some simple tips to store them for extended enjoyment.

·        Keep them in the refrigerator wrapped separately in a paper towel. This method is expensive and takes up precious refrigerator space, but can preserve Vidalia Onions for as long as a year.

·         In the legs of clean, sheer pantyhose. Tie a knot between each Vidalia and cut above the knot when you want one. Hang in a cool, dry, well-ventilated area.

·         On elevated racks or screens, not touching each other, and in a cool place.

Usage

·         Vidalia Onions can be chopped and dried in the oven and used for cooking and seasonings. Use the lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight containers.

·         Vidalia Onions can be frozen. Chop and place on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want when you want it. An alternative is to freeze whole. Jumbos can be peeled, washed, cored and dropped in a plastic bag. Once frozen, they can be removed like ice cubes. Freezing changes the onion's texture, so frozen onions should be used for cooking only. Whole frozen Vidalia’s can also be baked.

·         Vidalia Onions have a distinctively mild flavor - milder and sweeter - than any other onion, so they are excellent in salads and sandwiches where hot onions would be overpowering. Use thick slices on hamburgers or with grilled steak.

·         Vidalia’s add a distinctive sweetness to any dish. They are, however, delicious all by themselves, raw or baked.

·         Place a whole, raw, unpeeled Vidalia Onion in the refrigerator and chill for approximately one hour before serving, or peel and cut into slices and place in a bowl of ice water for approximately 30 minutes and then drain on paper towels. Either of these methods will bring out a sweeter flavor when eating raw Vidalia’s.

·         To bake a Vidalia Onion, peel, then cut off the top and bottom to make it sit flat. Place a pat of butter on top, and microwave for 5 minutes on high, or wrap securely in foil and bake at 350 degrees F for 45 minutes or until tender.

·         Fried onion rings are one of my favorites.  Mix your own special batter or purchase one of the many great premixed batters.  Cut your onions into thick slices, core, batter and fry in cooking oil until golden brown.