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  #1  
Old 04-19-2011, 08:41 PM
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Anybody into Vidalia Sweet Onions?

If you have never heard of them you can practically eat them like you would eat an apple. Anyway, my mom's cousin owns the Vidalia Onion Factory in Vidalia, Ga. We stopped by there today to speak and they are in full swing. They started harvesting them within the last week or so. He said that the most trucks they have shipped out of their packing house in one day was 14. If anyone on here wants some let me know and I'll pass on their information. They sell them anywhere from the 10# bag up to a truckload.

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  #2  
Old 04-19-2011, 08:45 PM
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I love sweet onions and buy them all the time. I think around here we tend to get a Colorado version and not the true Vidalia.
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  #3  
Old 04-19-2011, 08:55 PM
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I used to live in Georgia and liked the Vidalia onions. Out west we have Walla Walla onions that are pretty close to the same thing.
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  #4  
Old 04-19-2011, 08:55 PM
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I love sweet onions, I mix them into just about everything. The fridge is rarely without either sweet onions or red onions
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  #5  
Old 04-19-2011, 10:31 PM
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Love em! I have videlia salad dressing.
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  #6  
Old 04-19-2011, 10:35 PM
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because i get frequent heartburn i can't eat onions,but if cooked properly i can eat vidalia's.heres a great recipe:use 4-5 large sliced onions. saute in margarine or butter until transparent,add 1/2 cup sour cream and mix well put half in greased cassarole dish,sprinkle with 3/4 cup parmesan cheese add the rest and top with 1 cup crushed crackers(ritz,townhouse)bake 350 for 25-30 minutes.
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  #7  
Old 04-19-2011, 10:38 PM
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I love the Vidalia Onion salad dressing they sell at Costco
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  #8  
Old 04-20-2011, 12:44 AM
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Vidalias are great, but so are the western sweets like Walla Wallas. I have a 10 x 20 foot onion box planted with sweets, they're just up now.

I like to brown them over high heat in olive oil and butter half and half, then add pepper, salt, thyme and balsamic vinegar and slow cook them down into compote. They're done when they begin to lose their onion appearance and turn into a dark, sweet, oniony jelly. Great smeared on good bread or over and under a nice thick pork chop.
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  #9  
Old 04-20-2011, 02:33 AM
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Vidalia Question

Does Freezing the harvested Onions RUIN them?

(My Vote is: YES)



So,what we need is:
1.Some geologist to analyze the Soil around Vidalia and come up with a Schedule.
2.Find a Clime in S.A. that matches the Season in Toombs County and
then the Toombs County Farmers can Grow Onions Year Round.
1/2 year in Vidalia,1/2 year in The South American Fields.

The Onion Growers will not enthuse over the Suggestion or the Commute.

(And thank God I can get West on I-16 without infringing on their Territory)

"Breakfast"
Potatoes O'brien,With chopped Vidalias...
"Egg Beaters Southwestern Style" with chopped Vidalias...
Evil,Verboten,Crispy Bacon strips...
Luzianne Premium White Label Coffee (with Tablespoon of Half and Half)

"Lunch"
Toasted Rye with Grey Poupon Coarse Country Style Mustard...
1/4 Inch Slice of Vidalia Onion on each Bread Slice...
3 slices Thinly sliced Pastrami on each Onion Slice...
1/2 Teaspoon of blended Horseradish Mayonnaise on the Pastrami...
In the Middle,Two Slices of Kerrygold Irish Swiss Cheese.
Pint(s) of Guinness to enhance the Sandwiches.

Prudence (Or Amelia,Justine,Jennifer,Etc.) would dictate the beforehand reconnoiter of a quiet Brook with grassy banks
to Nap upon after Lunch.

"Evening Snack"
Peeled Sliced Vidalia
Toasted Challah Slices for dipping in Garlic Olive Oil.
Bottle(s) of Carta Blanca
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Last edited by compress ignite; 04-20-2011 at 03:14 AM.
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  #10  
Old 04-20-2011, 03:44 AM
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walla wallas are good too. I use a lot of them when I make tomato/pasta sauce.
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  #11  
Old 04-20-2011, 06:05 AM
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Quote:
Originally Posted by t walgamuth View Post
Love em! I have videlia salad dressing.
I love those onions and the dressing is awesome!
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  #12  
Old 04-20-2011, 07:34 AM
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Quote:
Originally Posted by compress ignite View Post
So,what we need is:
1.Some geologist to analyze the Soil around Vidalia and come up with a Schedule.
2.Find a Clime in S.A. that matches the Season in Toombs County and
then the Toombs County Farmers can Grow Onions Year Round.
1/2 year in Vidalia,1/2 year in The South American Fields.

The Onion Growers will not enthuse over the Suggestion or the Commute.
That's the interesting thing about the Vidalia Onion. It's Yellow Granex, which a commercially available hybrid variety (actually there are a number of different slightly different Granex strains used), but there's just something about the combination of the Vidalia soil and climate that brings out the sweetness. Yellow Granex is successfully grown elsewhere, but the resulting onion doesn't taste the same as those that come out of the Vidalia soil.

They know they've got a good thing going.
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  #13  
Old 04-20-2011, 09:27 AM
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Maui produces another onion that would remind you of a Vidalia. It's all in the soil. People have tried for years to amend soil to produce the Vidalia and...no go.
It's funny that the growers in Vidalia have copywrited the name and vigorously pursue infringement. They liken it to Champagne that can only come from that region of France. Or Parmesan cheese, only from Parma.
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  #14  
Old 04-20-2011, 11:03 AM
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I love those things! There's a restaurant in Washington, DC called that.
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  #15  
Old 04-20-2011, 01:49 PM
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Home made onion rings!

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