Vidalia onions were discovered accidentally in the 1930s. They’ve become extremely popular in recent decades. They are so popular in fact, that they are now widely available in grocery stores across the country from April to mid September.
Here’s a sneak peak at a multi-course dinner featuring the celebrated onion. Our first course began with a lovely shrimp and corn salad and was paired with Purato Rose Sicilia, Nero d’Avola wine. The sweet Vidalia onions were the perfect touch to this starter. Another salad, this time a Wedge with ranch and bacon was another good use of the Vidalia onion and was paired with Banfi Principessa Gavi Piemonte, Cortese. Moving on to more of a substantial course was the Pan-seared red snapper with Vidalia onion, red cabbage and fennel slaw with citrus vinaigrette Satrico Bianco Lazio, Chardonnay-Sauvignon Blanc-Trebbiano.
Up to this point the dishes were impeccably paired with wines, but the highlight of the evening was the Braised beef stuffed Vidalia onion with tomato sauce and shaved pecorino. No other dish truly highlighted the Vidalia onion as did this. It was paired with a red blend – Cabernet Sauvignon-Merlot-Petit Verdot-Cabernet France that was utterly delightful.
Wondering how they’d pull off an onion-based dessert? Us too. We were treated to a Vanilla bean gelato with Vidalia onion and aged balsamic jam. The balsamic an onion complimented each other quite well.
- Vidalia onions are only grown in a 20-county area of Southeast GA.
- In 1977 they were named the official state vegetable of Georgia.
- They are a good source of Vitamin C, are fat free cholesterol free and sodium free.
Hurry, you’ve only got a handful of weeks left to indulge in this awesome and healthy onion. What will you make with Vidalia Onions? Don’t forget about wine to go with your Vidalia Onion dinner.