“Vidalia onions aren’t just the most famous onions in the word; I think they may be the only famous onions in the world.” — Chef Bobby Flay
Georgia Assembly Vidalia onion act of 1986:
2-14-132.
Only onions which are of the Vidalia onion variety and which are grown within the Vidalia onion production area may be identified, classified, packaged, labeled, or otherwise designated for sale inside or outside this state as Vidalia onions. The term ‘Vidalia’ may be used in connection with the labeling, packaging, classifying, or identifying of onions for sale inside or outside this state only if the onions are of the Vidalia onion variety and are grown in the Vidalia onion production area.
The act also states fines for anyone not following the registration proceedure and selling under the name of “Vidalia Onion” if not grown in an approved area.
This onion has a naturally sweet flavor and locals may peel them and eat them raw just like an apple.
Or how about an onion Pie?
Vidalia Onion Pie
5 Large Vidalia Onions, Sliced Thin
1 Tablespoon Butter or Margarine
1 Regular prepared frozen pie shell
2/3 cup heavy whipping cream
5 Whole eggs
Salt and Freshly ground pepper to taste
1 Sprig parsley, stemmed and chopped
Place onions and butter in a covered saucepan and put over Medium heat. Cook 15 minutes, remove cover, and turn the heat to medium high to reduce the liquid. Cook for 10-15 minutes until the onions are the color of blond caramel and the liquid has cooked away. Remove from the heat and cool completely.
Preheat oven to 375 F. In a medium bowl, blend the onions with the cream and eggs, stir in salt and pepper to taste, and parsley. Pour the mixture into the pie shell and place in the oven. Cook 30-35 minutes until the top is golden brown and a knife inserted into the center comes out clean.
Serves 8-10
For the history of these delicious onions, recipes and shipment to anywhere in the US
please visit:
Vidalia Georgia is located is located off Interstate 16 near US 1 between Macon and Savannah.
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