SC - Vidalia Onions

[helen]

I have heard the 1015 onions around TX are clones of an onion bred with less
sulphur.  I heard that on the news a few years ago.    They talked about how
they tryed to get the sulphur out of onion to make it sweet.  And they are sweet
onions!

Helen

Christine A Seelye-King wrote:

> > Does the term 'Sweet Spanish Onion' ring a bell? These were the
> > standard in  sweet onions before the yuppie fascination with Vidallias.
> BTW, >the seed catalogs list a variety of Vidallia that was selected
> specifically
> > for northern gardens this year.  I suspect the 'sulfur' story is a
> > fabrication of the local producers of Vidallias while they still had a
> monopoly on them.
> > With the introduction of the new northern variety, we are thankfully
> > freed from these overpriced vegetables in the market place should we
> > choose to grow them. ;-) Personally, I try to get the Sweet Spanish
> ones. They have far more  depth of flavor than Vidallias.
> >
> > Ras
>
> Actually, I got the sulphur story from "Good Eats" (a FoodTV show) where
> the host, one Alton Brown (who was formerly a science teacher? or
> something).  His show regularly employs a Food Archeologist (a title I
> still want) and they usually give quite a bit of food science before they
> get down to cooking.
>         As far as the non-Vidalia Vidalias, I am not surprised that they are
> expensive in Pennsylvania, any more than I am suprised at the cost of a
> 6-pack of Coke when I'm at Pennsic ($3.00 or more!  outrageous!)  But, I
> have had onions from areas purported to be 'just as sweet as Vidalias'
> and have yet to find one that really was.  A Vidalia is the only onion I
> have ever even considered eating like a whole apple, they really are
> sweet enough to just chomp on.  Roasted in foil with a bit of butter,
> they are practically a desert.  (and a standard here during the
> relatively short time they are available, usually during summer BBQ
> weather).  And yes, I know they got popularized in a  yuppie-like-trend,
> but they have been long-revered here, hung up in strings of old panty
> hose in dark areas of the house.  (Take a hosiery leg, put in an onion,
> tie a knot, put in another onion, tie another knot - then just cut off
> how ever many you wish to use.  Vidalias are FULL of water, and spoil
> quickly, so hanging them this way keeps them for as long as possible.)  I
> actually find many salad dressings made with them to be too sweet, but
> they make wonderful relishes.
>         Ah, only about 5 months or so before Vidalia season rolls around
> again...
> Christianna
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