Conventional wisdom says that the prized sweetness of Vidalia onions is wasted in cooking, and that they should be enjoyed raw. Chowhounds disagree, loving Vidalias both uncooked and cooked in preparations that are often designed to play up their sweetness.

Make a salad of sliced Vidalias, tomatoes, cucumbers, and some bell pepper if you like, dressed with vinegar, olive oil, and dill. Served very cold, it’s great on a hot afternoon. Similarly refreshing is a salad made from 1 Vidalia onion, quartered and sliced, 1/4 of a small watermelon cut in chunks, 1/2 cup raspberry vinegar, and sugar to taste, tossed together and chilled.

Grilling and roasting are favorite ways to cook Vidalias. steakman55 simply slices one crosswise into four slices, threads a couple of skewers through them, brushes them with olive oil and adds whatever spices strike his fancy, and grills.

itsrob removes the center core of the onion, leaving the bottom intact, and puts a knob of butter and some brown sugar inside, then wraps the onion in foil and throws it on the grill (or in a hot oven) for 20 to 25 minutes. The butter and sugar soak through the onion, making the whole thing supersweet. For a savory version, use a beef bouillon cube instead of sugar, suggests LaLa.

Ellen makes foil packets of thickly sliced Vidalias, dotting them with butter and coating with teriyaki sauce, or with olive oil and balsamic vinegar, and grills the packets, turning frequently, until the onions are well browned. She also likes to roast thick-sliced Vidalias, tomatoes, and whole garlic cloves tossed with olive oil, sea salt, and pepper at 425°F until caramelized, saying this combo is heavenly alone, over pasta, or on good bread.

Board Links: Fave recipes with vidalia onions

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