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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.
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