Tennessee Onions Recipe (2024)

FAQs

What type of onions are Vidalia onions? ›

The Vidalia is a type of sweet yellow onion. They're different from other types of yellow onions because of their high sugar content and low sulfur content. Most onions contain about 5 percent sugar, while Vidalias contain a whopping 12 percent.

First, slice away the top of the onion (leave the root on), then remove the papery skin and any brown outer layers. To chop the onion, cut in half from top to bottom. Put the cut-side flat on the work surface, then make a series of cuts horizontally, then vertically, but without cutting through the root.

Vidalia Onions have developed an international reputation as the “world's sweetest onion.” Their mild flavor is due to the unique combination of soils and climate found in the 20 county production area. Through Federal regulation, the Vidalia Onion growers developed Federal Marketing Order No.

And the Walla Walla soil and growing conditions give that onion a more complex flavor profile "that tells you that this is an onion," he says. The Vidalia may be milder or sweeter, but to Dean, flavor makes the winner. Ultimately, it may be availability that dictates which onion you buy.

It's not just potatoes you need to worry about. Other produce that releases ethylene gas, such as apples, citrus, and bananas, will accelerate an onion's degradation, as will moisture-rich fruits such as melons and cucumbers, says Alibrandi. An onion's absorbent nature also means it easily picks up smells.

When onions have to compete for sunlight, water and nutrients, they will often fail to produce many leaves as they need to grow large bulbs. Each onion leaf equates to a ring on a bulb, so a greater number of large, healthy leaves means bigger onions.

Yes, you can; there's nothing toxic or dangerous about using a sprouted onion. However, sprouting may result in a softer onion with a more bitter taste, which some people find less desirable (especially when eaten raw).

Caramelize the onions: Heat about 1 tablespoon of canola oil in a large skillet or dutch oven over medium-low heat. Once hot, add the onions and stir to coat. Let cook, stirring every 5-10 minutes, until deeply caramelized, about 1 ½ - 2 hours.

White onions are probably the strongest-tasting onion on this list. They're typically used in Asian and Mexican dishes, as well as potato and macaroni salads. You can also sauté them, making them ideal for French onion soup or any other food in which you want to add sweet or sour flavor.

Yellow Onions: The general cooking onion. Usually relatively cheap and plentiful, they're the go-to onion when cooks get cooking. The flavour is strong but mild, with an onion flavour that isn't overpowering. They often have a bit of sweetness to them, they caramelize nicely and they hold up well when cooked.

Why do chefs soak onions in water? ›

Onions - soaking in cold water to soften the flavor

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.

The sulfur compounds that give the raw onions their pungent, harsh flavor dissipate in the bowl of water, leaving the resulting onion with a more mellow flavor.

Sautéing vs caramelizing

Sautéing is about softening and lightly flavoring the onions, while caramelizing is about developing a rich, sweet complexity. Unfortunately, you can't swap one out for the other without changing the flavor profile of your dish.

Substitutes for Vidalia Onions

There are many other types of sweet onions available, including Walla-Walla (after the city in Washington State) and Texas Sweets, and these can easily be used in any recipe calling for Vidalia Onions.

The most significant difference between Vidalia and Texas sweet onions is their place of origin. Vidalia onions are grown exclusively in a specific region of Georgia, known as the Vidalia Onion Belt. Texas sweet onions, on the other hand, are grown in several regions throughout Texas.

The sweet onions remained a mostly local secret until the 1940s. In that decade, according to the University of Georgia, Earle Jordan planted the yellow granex onion, a hybrid of the Bermuda and Grano onions developed by Henry Jones of Texas A&M. It was this onion that eventually became the famous Vidalia onion.

1. Vidalia onions can only be grown in Georgia. According to the Vidalia Onion Act of 1986, there are only 20 counties in the United States that are allowed to grow Vidalia onions and sell them under the trademarked name. All of them are in Georgia, centered around the small town of Vidalia, GA.