There’s loads of onions, but to me, it’s always been the Vidalia sweet onions from Georgia state.

(from the Packer[1] )

Now admittedly, I’ve heard some really good things about Maui sweet onions, but they don’t seem to get to Canada sadly.

But in the meantime, I’ve always looked forward to the Vidalia season, which runs from April to September (though really more like August), as it brightens up my salads, egg salad sandwiches and dishes in general (strangely enough though, not so much in my home made blooming onions though). And besides, they actually splurged marketing money to pay for this poor fellow to pose as their mascot in the sweltering Georgia heat. Just in consideration of his sacrifice, it’s enough reason to pick up a few.

(from Explore Georgia[2] )

From what I know, it’s all because of the low sulfur levels in the soil near Vidalia, Georgia. It’s one of the few onions I enjoy totally raw and always stock up in August to last me a few months (usually right up to October).

Footnotes