Ingredient:Sweet onion: Difference between revisions
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[[File: | [[File:Vidalia Onions.jpg|thumb|right|300px|A pile of fresh sweet onions]] | ||
Sweet onions look very similar to yellow onions but have significantly less sulfur and a higher water content. Because they lack the sharp, tear-inducing pungency of standard onions, their natural sugars are much more prominent, making them mild enough to eat raw. Famous regional varieties include Vidalia, Walla Walla, and Maui. | Sweet onions look very similar to yellow onions but have significantly less sulfur and a higher water content. Because they lack the sharp, tear-inducing pungency of standard onions, their natural sugars are much more prominent, making them mild enough to eat raw. Famous regional varieties include Vidalia, Walla Walla, and Maui. | ||
Latest revision as of 15:42, 16 October 2026
Sweet onions look very similar to yellow onions but have significantly less sulfur and a higher water content. Because they lack the sharp, tear-inducing pungency of standard onions, their natural sugars are much more prominent, making them mild enough to eat raw. Famous regional varieties include Vidalia, Walla Walla, and Maui.
Origin
While genetically derived from the Central Asian yellow onion, specific sweet onion varieties are deeply tied to their modern growing regions. For example, the famous Vidalia onion was first grown in Toombs County, Georgia, USA, in the 1930s, where the uniquely low-sulfur soil produced an unusually sweet crop.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of raw sweet onion.
| Nutrient | Amount |
|---|---|
| Calories | 32 kcal |
| Protein | 0.8 g |
| Total Fat | 0.1 g |
| Saturated Fat | 0.0 g |
| Carbohydrates | 7.6 g |
| Sodium | 4 mg |
Culinary Uses
- Excellent sliced raw on burgers and sandwiches.
- The preferred onion for making battered, deep-fried onion rings.
- Great for roasting whole or tossing into fresh summer salads.
