Vidalia Sweet Onion stuffed with sausage and pecans. Photography by John Carrington Photography
No one who has spent more than five minutes in an American kitchen needs to be retold the story of Vidalia Sweet Onions. Most of us know how a low sulfur content in the soil and warm, damp growing season conspired to produce an unusually sweet, moisture-rich bulb that became one of the earliest regional American food products to be protected by law.
What you may not know is that because they’re so juicy, they mold and rot more easily than other onions and therefore don’t keep as well. Read More