From Diana Rattray,
Your Guide to Southern Food.
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From modest beginnings on small farms 60 years ago to more than 12,000 acres cultivated this year alone, Vidalia onions have made their way into supermarkets and homes across the nation. The higher sugar content of the onions makes them particularly appealing for use in salads, on sandwiches and in dishes where milder, less pungent flavor is the goal.

For storage and cooking tips, go to the next page or see the index on the right, and be sure to try some of the recipes.

Enjoy!

Next page > Featured Vidalia Onion Recipes > Page 1, 2, 3