The origin of Vidalia onions

About 200 million pounds of Vidalia onions are distributed across the country and Canada each year. The Troy Exchange Club distributes about 7,000 pounds of the “sweetest “onions on the planet here at home.

With Vidalia onions in local pantries there should be, and probably is, widespread interest in the Vidalia onion and how it came to be Queen Vidalia.

Like many of life’s great finds, the Vidalia onion was discovered by accident. The story begins in 1931 when an unsuspecting farmer planted sweet onions instead of hot onions in the sandy fields of his farm in Southeast Georgia’s Toombs County.

It’s the low sulfur in Georgia’s sandy soil that is said to give the onions grown there a distinctive sweetness. The region’s climate is also an integral part of the Vidalia onion’s success.

The crop is named for the community of Vidalia, which is located in Toombs County and known as the “Sweet Onion Capital of the World.”

There, probably are, as many recipes for Vidalia onions are there are in 10 pound bag of the sweet Vidalia.

Try these tried and true Vidalia onion recipes. Even those who don’t eat onions will ask for more.

TRY TRIED & TRUE VIDALIA ONION RECIPES

• Cream of Vidalia Onion Soup

¾ cup butter, divided

3 cups Vidalia onions, chopped

¼ tsp. salt

½ tsp pepper

2½ cups half & half

1 tbsp all-purpose flour

Pinch of cheese

Melt a ½ cup of butter in skillet over medium heat. Add onions and saute until tender. Set aside. Melt the remaining ¼ cup butter in dutch oven. Add flour, salt, pepper, and stir until smooth. Cook for one minute over medium heat, stirring consistently until thickened. Stir in onions + half & half; reduce heat & simmer. Add cheese to taste and garnish with parsley.

Aries’ Secret Soy Sauce Vidalias

2 jumbo Vidalia Onions, chopped to preferred size
½ stick of butter
1 tsp garlic powder
1 tsp of soy sauce

Place chopped Vidalias in a skillet, cook till slightly crispy. Add some butter, then add garlic powder to taste. Then add desired amount of soy sauce. Cool for a couple of minutes, and then serve.

• Onions ‘n Rice
• 7–8 large Vidalia onions cut into chunks
• ½ cup uncooked rice
• 1 ¾ cups water
• 1 cup Swiss cheese, grated
• 1 cup half and half
• 1 tsp. salt

Melt butter in a large skillet over medium heat. Add onion chunks and sauté until transparent. Cook rice in salted water and drain well. Blend cooked rice into onions along with cheese, half and half and salt. Pour into a buttered 11 × 7 inch casserole dish. Bake at 325 for 1 hour.

Vidalia Onion Cheesy Bacon Dip

1 cup grated sharp Cheddar Cheese
1 8oz. bar of cream cheese
½ cup mayo
2 jumbo Vidalia Onions, chopped
2 cups crumbled Ritz / Town House crackers
2 cups bacon, cooked, crispy

Combine cheddar cheese, cream cheese, mayo, & onions in a greased casserole dish. Top with crackers. Bake at 350° for 15 mins. Remove from oven & sprinkle with crumbled bacon. Serve with your favorite crackers.

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