Love the Vidalia onions, I can eat them like a apple..A slice of the "sweet" onion on almost everything..
Any other lovers ?
A bit of fyi..The flatter the onion the sweeter they are..

Sorry. Don't like them.
I am known everywhere I have been as a big time onion eater. I put them on and in everything but ice cream.
Some say that onions make them cry.
The only time they make me cry is when I don't have any.
The best onions you can get are grown in West Texas and New Mexico.
The so called GA onions are mostly just water.

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NRA LIFE MEMBER

Conchita loves Vidalias, and buys them whenever she gets a chance. Accordingly, I like them too.

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Not in jail.

Take the onion cut a core out of the top, sprinkle a little Cavender's in the cavity then stick about a 1/2 slice of butter in. Now wrap it in aluminum foil like a Hershey's Kiss and put it on the grill. It's done when you can smell it cooking and you can squeeze it fairly easy with a set of tongs.
Take the whole mess and dump it in a bowl, discard the foil, and sprinkle with grated parmesean.

We Love em too.

We put garlic and or onions on darn near everything except ice cream.

Some days it's hard to sneak up on folks unless you come from down wind.

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NULLI SECUNDUS

You went and made me hungry. Off to the store. I do similar recipe but add about four strips of bacon. Bacon is its own food group in my kitchen.

You don't put them on ice cream? I bet you're the kind of dilettante who doesn't put garlic in butterscotch pudding, either.

When I finish browsing here I'll go peel and slice a couple of cucumbers, salt them, and put them between layers of paper towels till much of the water has been drawn out. Then I'll layer them in a bowl alternately with sliced onion and black pepper, and toss them in a generous amount of sour cream till well mixed and coated. And I will be very, very happy eating them.

I've been told my French-style onion soup would bring nice money in a restaurant.

I don't think I've ever met an onion I didn't like. I mainly use hotter white ones, but Vidalias and other very sweet varieties are wonderful too.

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Oh well, what the hell.

I like them and am sad to see them go but controlled atmosphere storage is so efficient now that they are available nearly year round. I wouldn't turn my hand over for the difference between Vidalias and Texas 1015 or Walla Walla Washington sweet onions. Those Georgia boys are marketing masters though and really hit the sweet spot selling the sizzle.

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God spelled backwards is dog.

I do that and even better pancetta.

I love vidalias and can't wait for them to come out each year.

What is this Cavender's of which you speak?

The Vadalia onions are just to far from here. We look forward to the "Noonday Onions" from Noonday Texas. It is a small area where they grow by Tyler. IMHO they're the best we have around here.

Haven't had any in a long time but I DO love 'em!

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Real men love cats!

I love onions in just about everything ! But to me you can't beat a nice thin slice of a red Burmuda onion on a hamburger!!

Cavender's All Purpose Greek Seasoning. I buy the regular stuff in the yellow can, but they have a low sodium version. It's kind of like season salt but better.

As an aside, if you need to do it low cholesterol I have substituted the butter with Olive Oil which works great too

I love sweet onions. Raw or cooked but particularly in jam or a savory compote. I make a seriously caramelized sweet onion compote with balsamic vinegar and thyme. Perfect dolloped on cold tri-tip slices.
Vidalias are the first, but there are sweet onions being grown in quite a few places now. They're all good.

Any onion better than a Vidalia, then the Good Lord kept it to himself.



WuzzFuzz

Love them off the grill or mixed into burger patties.

I love onions of nearly all types, but some are a little rough. I like all the sweet types. The rough ones are better for cooking and rings. I don't see what anybody likes about onion soup. It's like something I'd dip a roast beef sandwich in, but not eat with a spoon.

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Wayne
Torn & Frayed

I'll stick with yellow only.

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Doesn't hasta call me Johnson

Don't get those here - we have Walla Walla onions instead which are better - so I'm told.


Pete99004

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Don't tread on me

Maui onion rings at the Hard Rock, Lahaina, Maui

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I'm Proud To Be An American!

I prefer Vidalia, but theres a couple others that are good. Depends what youre making.

a neighbors mother ate a raw onion sandwich almost everyday; she lived to 102

I'll live until I'm 102, but it won't be from eating raw onions..... My wife says, it's because I'm miserable and people like me live forever.

I'm in for any onion that is sweet.

I've had the Texas 1015's and the Walla Walla ones, they are good, it might be the grocer where I shop, Vidalias, hands down are the best tasting..
Nothing better than a grilled burger, a thick slice of vidalia, dill pickle and a slice of homegrown tomato..
Not to my liking for chili or Spaghetti sauce, i'll stick with the yellow onions for that..

Onions, smunions unless they are red onions they are pretty much all the same to me. About the only way I eat them is chopped on hot dogs or beans or sliced on burgers. The red ones are for Tater salad and garden salad.

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I Cor. 10:13 "1611KJV"

Love those Vidalias sliced thin on a sardine sandwich!

If I'm going to eat onions, I want the "bite".
It's getting harder to find plain yellow onions around here unless you buy them by the bag.
Vidalias and red onions are about the only kind you can buy individually.
I think it's a nefarious plot by the Ga. Onion Growers Assoc.

My wife and I love Vidalia Onions.

We eat them a lot. Like tonight and the night before last. And tomorrow night (since I'm the cook and meal planner).

They are probably the best grilled or baked with butter, but raw is really good, too.

On a burger with tomato-Wow!

Tonight's meal was sliced meatloaf topped with Vidalia slices and slices of fresh, cold tomato. It was easy to make and really good.

Now I'm getting hungry again.

Bob

We don't get them up here, at least none that I've seen. We do get Walla Walla's & red onions. What you don't want to eat up here are the yellow onions in the middle of winter, I think they must soak them in gasoline on the barge or something. Strong just isn't the word for it. I look forward to spring, among other reasons, for the sweet onions.

-Klaus

There's nothing like a big slice of a Walla Walla Sweet or Vidalia, with a thick slice of real sharp cheddar. I'm already starting to salivate!

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Pack light and cinch tight.

Vidalia onions are our favorite. I don't think you can beat the taste.

My wife makes a Vidalia onion pie that is KILLER! My best friend's son gets upset when he finds out that we had one and didn't save him a piece.

Most nights I'll have a few large slices of Vadalia Onion and Beef-steak Tomatoes along with some crumbled Gorgonzola and Peter Lugar's Sauce. Makes a GREAT salad substitute before your main course.

Vidalias make the BEST onion rings. Having someone who knows how to batter them right makes for a big, scrumptious ring.

When in Charleston, see Robert's Barbeque.

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"He was kinda funny lookin'"

While I'm touting Vidalias everybody needs to understand that there's no such thing as a bad onion.

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"He was kinda funny lookin'"

I have both in my pantry right now and I gotta say the Vidalias are sweeter. Walla Wallas taste almost like a yellow onion to me (I grew my own last year) but they are a LITTLE sweeter than the yellows.

I plead guilty! Yes! Wonderful things those onions! WOnderful!

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Onions, bacon and bear grease, oh my!

I can't think of much better than a thick slab of liverwurst, a slice of Vidalia and liberal amounts of brown deli mustard all on a fresh marble rye. A nice aged provolone cheese is optional, but highly recommended. Add your favorite potato chips, a new dill pickle. Crack your favorite beverage and enjoy perhaps the best sandwich of all time.

Vidalias are one of the few onions I will eat raw.

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