Vidalia onions are medium to large in size with a globular, flattened, squat shape, narrowing at the stem and root ends and widening around the middle. The bulb is encased in a pale copper-gold to light yellow, thin parchment-like skin. The dry and flaky skin protects the firm, white, and juicy flesh and within the flesh, there are many thin, layered rings. Vidalia onions are crisp and tender with a mild, sweet flavor.
Vidalia onions are available in the mid-spring through late summer.
Vidalia onions are best suited for both raw and cooked applications such as grilling, roasting, frying, sauteing, and braising. When used fresh, the onions can be sliced and tossed into salads, layered in burgers, wraps, and sandwiches, or minced into salsa or dips. The onions can also be caramelized, adding a deep, rich sweetness to any dish, grilled for pulled pork sandwiches, or slow-cooked with stews, mashed potatoes, or casseroles. Vidalia onions can add sweetness to desserts, served with heirloom tomatoes in a simple salad with an oil-and-vinegar dressing, mixed into creamy pasta, boiled in French onion soup, fried into rings, or used as a pizza topping. Vidalia onions pair well with yogurt-based dips, curry powder, honey, chives, pears, mango, ginger, asparagus, goat cheese, meats such as pork, beef, poultry, and fish.