Onions

There are many different kinds of onions:   Scallions (spring or green onions) are used in Asian recipes and salads; shallots are extremely mild and considered by some as “not onions”; white onions have a strong flavor and are used for Mexican recipes or even French onion soup; Maui onions have high water content and make the best onion rings; Spanish onions come in yellow (for soup), red (for char-grilling) and white (for Mexican dishes); red (or purple) onions are mild to sweet – often chopped raw into salads; pearl onions are what you find in cocktails; and then there are Vidalias. 

I love to grill onions and when I do, it’s nearly always Vidalias.  Sliced for burgers or brats and chopped for pasta, meat loaf, a flavor for fresh vegetables and everything else.  I always grill them in olive oil on low heat (don’t hurry them) until brown.  Add salt, garlic powder and a squinch of honey to help caramelize them.  Mercy they are good.   Last weekend, I made a superb ravioli with peas, grilled mushrooms, artichoke pesto and grilled onions.   Cosmic. . . .    

Why “Vidalia”?  Because Vidalia onions are originally from Vidalia, Georgia.  First grown in the 1930’s, these onions are unusually sweet because of low sulfer content in the soil.  Only 12 states have state vegetables and Georgia is one.  Yep.  The Vidalia.   I have named it the Petersen family vegetable. 

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