Vidalia onion and cucumber salad, sweet onion confit and baked Vidalia onion

Jaime E. Love

Who doesn’t get a sweet tooth, at least once in awhile, for a sweet onion? That thick slice of Rockies-purple red onion on a burger at Coors Field? Sweets cooked slowly and forever into a jam-like confit, sweeter than any that regular onions could make?

It’s well-nigh impossible to think of a cuisine anywhere that doesn’t use onions, but sweet onions are special. (They also are a wee percentage of the world crop.) Many sweets sell in Colorado, such as Washington’s Walla Walla, Hawaii’s Maui, that Rockies-purple Red Bermuda or even our own state’s Colorado Sweet, available here most years August through October.

But close to half of all the sweet onions that cooks buy in the United States come from Vidalia, Ga., and carry that name. Discovered accidentally (and felicitously) in the 1930s during the Great Depression, a Vidalia sports a whopping 12 percent sugar content versus a normal

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