Are vidalia onions as mild to eat raw as red onions?
The only onions my family will tolerate raw are red onions. Generally speaking, I only purchase yellow and red onions, but this week I picked up some vidalias. How do these compare in terms of pungency?
I grew up in Atlanta and I've seen people eat Vidalias like you'd eat an apple! Does that answer your question? :) Vidalias don't store as well as a lot of onions so don't let 'em sit around. One thing I love to do is slice one in half around the "equator", drizzle with olive oil and vinegar (I use balsamic or sherry), put in a foil packet on the grill.
Vidalia onions are significantly "milder" than red onions. In fact, the Vidalia's signature is a higher sugar content than other onions, as well as a much lower sulfer content due to the condition of the soil in that area of Georgia.
In general, that is how you use a sweet onion.... raw. I think about it before I cook with a sweet onion.
I would usually use a red or a spanish to cook with although there are certainly exceptions.
In fact, maybe we could post some sweet onion recipes like the following:
Grilled or roasted sweet onions
Cut onion from top almost all the way through stopping abut 3/4 of the way through the onion into quarters so you made 2 cuts.
Put butter between the wedges and if you like some beef bouillon powder.
Double wrap the onion in aluminum foil.
Put in the oven at 350- 400 degrees or the grill for 45 minutes or so.
You will love em!