Vidalia® onions can be used in almost any recipe that calls for onions. However, unlike most onions, Vidalia® onions can be eaten raw without fear of watery eyes and a burning mouth. Many people enjoy them as a side dish for almost any meat or vegetable. One perennial favorite combination is with black-eyed peas, crowder peas or other field peas. Another favorite way is to slip a slice into a biscuit or along with a piece of cornbread. A toasted Vidalia® onion sandwich with mayonnaise and served with a glass of sweet milk or buttermilk is another simple suggestion. At cookouts, Vidalia® onions do double duty – sliced onto hamburgers and chopped onto hot dogs.

A survey of employees at the Georgia Department of Agriculture revealed even more alternatives for using Vidalias®.
Here are a few:

• Marinated in soy sauce and olive oil and grilled
• Baked in foil with butter or a bullion cube
• Thinly sliced on a peanut butter sandwich
• In salads
• Microwaved with butter and a little salt and pepper
• Cut up in vinegar with banana peppers and tomatoes
• In baked beans
• Marinated in Italian or balsamic dressing and grilled until slightly tender
• In a sandwich with tomato
• In hushpuppies
• In tartar sauce
• As onion rings
• In casseroles

For recipes see http://www.vidaliaonion.org/index.php