‘Tis the season of Texas 1015 and Vidalia onions. These sweet onions are only available at our produce section in the grocery store from about May to July or August.
I was first made aware of the Texas 1015 onions when friends who wintered in San Juan, Texas, gleaned an onion field and brought some for us to sample. The name, Texas 1015, is because they are planted around October 15 (10-15). I think I heard on a show that the Texas 1015 and Vidalia onions are genetically related.
The Texas onions are more round and the Vidalia are flatter. Both are popular because of the mild sweet flavor. They are good in salads, cooking and sliced on sandwiches.
Because of the popularity of these two kinds of sweet onions and because of consumer demand, other sweet onions have been developed so we can have sweet onions year-round. The average onion consumption per person per year in the U.S. is around 20 pounds.
Vidalia onions are grown in a 20-county area of south Georgia. They are named after the town of Vidalia, Georgia. They can be called Vidalia onions only if grown in the specific area in Georgia. Their sweetness is attributed to the low sulfur content of the soil. They are grown on more than 14,000 acres.
I looked at a Vidalia website about storing onions so we can stretch out the season. What I learned is they should not be store in tight plastic containers. They can be wrapped individually in paper towels and stored in the vegetable drawer of the refrigerator. I have done this using newspaper. You may lose some to spoilage, but you may have some until Thanksgiving. Don’t store with potatoes. Onions can be frozen chopped or whole and then only used for cooking.
Here’s one simple way I like to use these onions. I cut a small bowl shape out of the top of a Vidalia onion. I also cut out the root end. Put about 1/2 teaspoon or less of chicken flavored soup base in the top cavity. Put a pat of butter on top. Microwave 3 to 4 minutes, depending on size. Onions are a good source of Vitamin C and other nutrients so they are good eating and good for you.
Iris Eppley is a member of the Farm Bureau Council.
This article originally appeared on Zanesville Times Recorder: Iris Eppley: No need to cry over those sweet, sweet onions
Reporting by Iris Eppley / Zanesville Times Recorder
USA TODAY Network via Reuters Connect
