Sweet Onions
Sweet onions — Vidalia, Walla Walla, Maui, and OSO Sweet among them — are varieties grown in specific regions where low-sulfur soil produces onions with dramatically reduced pungency and higher sugar content. So mild they can be eaten like an apple, they are seasonal treasures prized for raw applications and onion rings where the sweetness shines.
Vidalia (Georgia, USA): The most famous sweet onion — protected designation, grown only in specific Georgia counties. Flat to oval shape, very mild and sweet. Season: April–August.
Walla Walla (Washington, USA): Large, round, and extra-juicy. One of the oldest US sweet onion varieties. Season: June–August.
Maui (Hawaii, USA): Small to medium, intensely sweet with low water content. Season: April–June.
OSO Sweet (Peru): Available year-round from high-altitude Peruvian growing regions — the only widely available sweet onion outside of summer.
Raw: Remarkably mild, sweet, and almost juicy. The sulfur compounds that cause harshness and tears in regular onions are dramatically reduced. Bite into a fresh Vidalia and you'll understand immediately — it's almost more fruit than onion.
Cooked: Caramelizes faster than yellow onions due to higher sugar content. Produces a sweeter result but without the complex depth of caramelized yellow onions — the lack of pungency means less contrast.
Raw Salads & Sandwiches
The best onion for raw use — mild enough to eat in generous quantities without overpowering.
Onion Rings
Sweet onion rings are legendary — the natural sweetness caramelizes in the fryer for extraordinary results.
Grilling
Thick grilled sweet onion rounds are a BBQ revelation — char outside, sweet and jammy inside.
Vidalia Onion Pie
The classic Southern preparation — sweet onions baked in a savory custard, like a quiche but all about the onion.
• Do not substitute for yellow onions in long-cooked dishes — the lack of pungency creates a flat, overly-sweet result
• Their high water and sugar content means they spoil faster — store in the refrigerator or use within 2–4 weeks
• Best enjoyed raw or briefly cooked to appreciate their unique character
Unlike storage onions, sweet onions benefit from refrigeration — the high sugar and water content makes them more perishable. Wrap individually in paper towels and refrigerate for up to 1 month. Do not store with potatoes.