Vidalia onions are here! Vidalia onions are here!
Each year I anxiously await the arrival of Vidalia onions at our local Costco. (They are usually available at regular supermarkets, too, but they cost a pretty penny when purchased singly.) I start checking in late April, as the danged thangs are showing up earlier and earlier each year. They used to arrive in June, but here we are – the second week of May – and there they are. I win!
I love, love, love Vidalia onions. I put them in everything I can (though I don’t cook with them too much – that seems wasteful to me). For the most part, we eat them raw (salads, sandwiches), but I do make a particular Vidalia side dish. I’ll post it soon, so that you can enjoy it, too.
You may have noticed the above photo shows a 10-pound bag of Vidalias. We’ll go through 20 to 30 pounds before they disappear, so when I say I love Vidalias, I really mean it. If you are partial to sweet onions and have never tried Vidalias, maybe this is the year you do! And if you already know and love Vidalias, this all seems terribly redundant I’m sure.
One final note: it’s pronounced Veye-DALE-ya. I’ll even accept Vi-DALE-ya. But for those of you who’ve never once traveled through Georgia, let alone eaten a real Vidalia onion, yet insist on telling me “it’s pronounced Vi-DAHL-ya,” you can kindly put that erroneous pronunciation where the sun don’t shine, Hon.