Handle with care!
The water content in Vidalia onions is much higher than in regular storage onions. This characteristic contributes to Vidalias’ sweet taste, but it also shortens their shelf life and makes them more susceptible to bruising.
To keep them at their sweet best, Vidalias must be handled and stored with care by the grower, the retailer, and the consumer.
Do’s and Don’ts of storing fresh sweet onions:
DO store onions in the veggie bin in the refrigerator. Wrap each bulb individually in paper towels to help absorb moisture and place them in the crisper with vents closed. Many will keep for months!
DO store in the legs of clean, sheer pantyhose. Tie a knot between each Vidalia and simply cut above the knot when you’re ready to use an onion! Be sure to hand in a cool, dry, well-ventilated area.
DO store on elevated racks or screens in a cool, dry place – ensuring they aren’t touching.
DON’T store with potatoes, which can make the onions go bad faster.
Ways to preserve Vidalias for cooking:
Dried. Chop onions evenly, spread on a cookie sheet, then bake using lowest temperature setting. Remove from oven when thoroughly dry, but not brown. Store at room temperature in airtight containers.
Chopped and frozen. Chop onions evenly, spread on a cookie sheet, then place in freezer. Once completely frozen, remove and seal in freezer safe containers or bags.
Frozen whole. Peel, wash, and core onions. Store in freezer safe containers or bags.
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