The History of The Vidalia Onion
We've got a challenge for you. We want you to cook a dish, any main entree, without using onions! Think you can do it? Okay, maybe you can. But the fact is that onions are one of the most important culinary ingredients on Earth. Though they rarely take center stage, onions are used to make sauces, stocks, soups, salsas, and lots of other sibilant (and non-sibilant) foodstuffs. They are a staple ingredient in French, Italian, Mexican, Chinese, Indian, and many other world cuisines.
Where they came from
According to archeologists, onions have been around since the Bronze Age, which makes them over 7,000 years old! However, it is not clear why the vegetable was grown or how it was used. Biblical accounts mention it along with garlic and leeks as cheap comestibles that were used feed to the slaves that built the Egyptian pyramids. Why onions?
Firstly, they are easy to grow, transport, and store. Unlike most other vegetables, onions have layers, which protects them from the elements. Most modern onions can last for weeks at room temperature without showing any ill effects.
If you've purchased a bag of onions at your local supermarket–and almost all of us have–you know that onions are generally separated by color. There are red onions, white onions, and yellow onions. The last is easily the most popular onion color in the U.S., with about 87 percent of the total crop. We should also mention that there are sweet onions, which are generally either yellow or white.
Designated the official state vegetable of Georgia in 1990, the Vidalia was discovered in Toombs County, Georgia in 1931. The new variety was different from all that had come before it because it was so sweet. This gave the onion countless culinary applications. Instead of simply using them in cooking, the Vidalia onion could be added raw. This meant it could be included in salads, sandwiches, and other cold foods.
Where to find them?
Although grown exclusively in Georgia, Vidalia onions can be found in most U.S. supermarkets. They are generally a bit more expensive than regular yellow onions, since they are only cultivated in a single state. So, why should you buy them online? Aren't the Vidalia onions sold at the grocery store edible?
Yes, of course they are. But they can't hold a candle to those that are grown and shipped fresh, which is why many chefs and home cooks purchase their onions directly from commercial sellers on the Internet. Not only are these onions a lot fresher than anything you might find at the local market, but you can also receive deep discounts if you buy in bulk.
To purchase delicious Vidalia onions, please visit pittmandavis.com today.