I’ve been waiting for Vidalias to appear to show you some photos of the difference between them and the “sweet onions” I’ve been getting in the grocery lately. And now, yay, they are here.
The PLU Code (price look up code - used to identify produce in supermarkets)for “other sweet”onions is 4166. The code for Vidalias is 4159.
The only sweet onions I’ve been able to get this year are these 4166. Note that they look like regular onions - their skins are darker and their poles are not flat - unlike Vidalias. Yes, I know my last one (which I cut open) was about to sprout, but the color and thinness of the rings is absolutely typical (and to me always indicates the onion will be hot). These were pretty hot.
My carton of Vidalias arrived today (hopefully in the stores,too). Note the pale skins, the flattened shape, and the thickness of the rings.
Note the list of other varieties grown in the US. Some of these may be a bit harder to find than Vidalias
I had forgotten all about Bermuda onions.
Folks retired to OR decades ago, mother discovered Walla Wallas and bought them by the case when they moved back to TX (missing lifelong friends). Food Lion tried to move into the market in the early 90s and I discovered Vidalias - I liked 'em a little better than Walla Wallas but overall - meh.
I buy mostly white onions, usually one at a time so I can finish them before they go bad. White onions seem to last longer. Love red onions and buy them from time to time but always wind up having to toss a significant portion.
