What Are Sweet vidalia onions and How Can I Use Them?

Sweet vidalia onions is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 123 recipes to get you started.

Nutrition

Nutrition Facts

Serving Size 1 NLEA serving (148g)

Amount per Serving

Calories 47Calories from Fat 1

% Daily Value *

Total Fat 0.1g 0%

Saturated Fat ~ -5%

Trans Fat ~

Cholesterol 0mg 0%

Sodium 11mg 0%

Total Carbohydrate 11.2g 4%

Dietary Fiber 1g 5%

Sugars 7.4

Protein 1.2g

Vitamin A 0% Vitamin C 12%

Calcium 3% • Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

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Where found

Sweet vidalia onions are usually found in the produce section or aisle of the grocery store or supermarket.

Food group

Sweet vidalia onions are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

How much do sweet vidalia onions weigh?

Amount	Weight
1 onion	331 grams
1 NLEA serving	148 grams

Vegetables and Vegetable Products

Alfalfa sprouts 47 Artichoke hearts 250 Artichokes 82 Asparagus 449 Bamboo shoots 144 Lima beans 129 Green beans 543 Beets 204 Broccoli, frozen 129 Cabbage 684

In Chinese:	维达利亚洋葱
British (UK) term:
en français:	oignons Vidalia
en español:	cebollas Vidalia

Recipes using sweet vidalia onions

There are 123 recipes that contain this ingredient.

Finnish Onion Pie

A savory Finnish classic featuring a yeast bread-like crust filled with caramelized Vidalia onions, ham or bacon, and a creamy egg and sour cream mixture, flavored with (optional) caraway seeds.

Roasted Red Pepper & Egg McMuffins for Two

Quick, easy and packed with great flavors. It's a delicious all-day-breakfast recipe that fills you up whenever you feel hungry and want something simple and tasty.

Garlic curry burgers fold mild curry powder, fresh garlic, and sweet Vidalia onion right into the beef, with egg and evaporated milk keeping the patties tender on the grill. A spiced summer cookout twist.

Bistro Cheeseburger

Grilled cheeseburger with melted Swiss, charred Vidalia onions, and Dijon mayonnaise on toasted crusty bread. A French-bistro spin on the American classic.

Guilt-Free Low-Fat Crockpot Onion Soup

A healthified low-fat version of onion soup for your slow cooker.

Easy Garlic Meatballs

Easy garlic meatballs pack half a head of fresh garlic into tender ground beef rolled with sweet Vidalia onion and Italian breadcrumbs. Simmered in tomato sauce until they soak up every drop.

Roasted Red Pepper, Bacon & Egg McMuffins for Two

Easy and fun low-fat breakfast sandwich that can work for lunch or as a quick snack.

Sweet Onion Relish

Sweet onion relish sautés Vidalia onions in butter until golden, then folds in ketchup, garlic powder, Worcestershire, and Tabasco for a quick warm relish. The 15-minute burger topping that elevates backyard cookouts.

Southwestern Burgers

Southwestern burgers, ground sirloin patties seasoned with cumin and smoky chipotle, grilled with Monterey Jack and stacked with avocado, bacon, tomato, and pickled jalapenos on a toasted Kaiser roll.

Hot Onion Chutney

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

Sauteed Shrimp with Grits

This rib-sticking dish was given to me by a Southern relation.

Buttermilk Herbed Coleslaw

Say goodbye to soggy slaw with this crisp buttermilk herbed coleslaw recipe. A light, creamy buttermilk dressing pairs with fresh chives and parsley for a bright, flavorful side dish perfect with BBQ!

German Cabbage Rolls (Kohlrouladen) - traditional

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.