When I was at Costco the other day, I replenished my stock of onions that had dwindled to one solitary yellow.
Onions are one of the most versatile food items humans have ever found. It can be used in literally anything...except maybe dessert.
They travel well and are easy to grow and make every other food taste better...except maybe dessert.
But they are also uniquely able to be good just on their own. Potatoes, for example, have to be cooked. No one is going to pick up a potato and take a crunchy bite out of it like they would an apple. Granted, most people wouldn't eat an onion like that either, but you can make some lovely thin slices of onion and put them on some buttered bread or toast or with some mayo, salt and pepper. They're great as a simple sandwich filling!
Even better with a slice of tomato!
Actually, I guess the tomato fits this description too!
But I wanted this thread to be about the Vidalia onion!
The lovely thing about Vidalia is how sweet it is. It isn't sugar sweet, it just is not as harsh as your typical yellow or white onion. It is a pleasant flavor that doesn't ruin your breath for the whole day. They're spectacularly good pickled too!
In the UK, there is a lovely concept called "The Ploughman's Lunch". We don't do that in America. It is: "A ploughman's lunch is a classic British cold meal served in pubs. It features crusty bread, sharp cheddar cheese, and pickled onions or a sweet brown pickle like Branston Pickle. Butter, ham, hard-boiled eggs, apples, and a cold beer often complete the plate". The Vidalia onion is amazing in that type of an application.