Georgia Onions On My Mind

Vidalia onions are in season right now so we’re bringing you tons of Vidalia recipes, how to’s and tips. Thank you to the Vidalia Onion Committee for sponsoring this series. Do you know the history of the delicious Vidalia Onion? This sweet summer staple actually started as a fluke — an accidental discovery back in the 1930s. Read the full story and learn more about today’s growers at

All About Vidalia Onions

We’re nearing the end of the summer, which also means we’re nearing the end of Vidalia Onion season. There are only a few weeks left to stock up on Vidalia onions before they’re gone til next year, so be sure to head to your local retailer and get your hands all over some. And then once you’ve got them, you need to come back here because we’ve got so much Vidalia onion fantasticness to share with you.

If you don’t know what Vidalia onions are, I’m going to fill you in here. They’re Georgia’s official state vegetable, a sweet onion that must be grown in a certain region of Georgia. By law. Yes, really. It is Georgia state law and is in the U.S. Code of Federal Regulations. To be a Vidalia onion, to be called that, it must be grown in the legally designated region. They’re called Vidalia onions because the city of Vidalia, Georgia is in the area.

These onions are exceptionally sweet due to the low amount of sulfur in the soil where they’re grown. They’re a fantastic onion for slicing and eating raw on salads and chopped on burgers, hot dogs and sandwiches. They’re also amazing to cook with. You can use them in place of regular onions in any recipe but they’re especially delicious in recipes where onions are featured more prominently. Think, blooming onions and onion rings. Oh yeah.

For the next two weeks we’ll be bringing you recipes, tips, How To’s and so much more, all about these deliciously sweet Vidalia onions so that you can make the most of them while they’re available. Head over here to our Vidalia Onion Topic Page to see all the posts we’ve done already, and go back daily to see the new posts as we publish them.

If you can’t wait to get your hands on all our info, no worries. We’ve already got it all packaged up for you in a convenient ebook right here. Become a Cookfulian by subscribing to our newsletter and the sweet Vidalia ebook is all yours.


Have a sweet August!

Christine ๐Ÿ˜‰

Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are honest and our own.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!