Celebrity chef Robbie Shoults emphasizes that Vidalia and Texas 1015 onions are the top varieties for grilling. Their sweet flavor and high sugar content enhance caramelization. Vidalias are particularly famous, hailing from a specific region in Georgia with strict growing regulations. These onions deliver a mild taste and retain their shape when grilled. Shoults also shares essential grilling tips, like thick slicing and proper seasoning, ensuring maximum flavor while preventing the onions from falling apart on the grill.
The best onions for grilling, in my opinion, are Vidalia and the Texas 1015s. You can cut big, juicy slices or grill them whole.
With a mild, sweet flavor, they are sure to please everyone on your guest list. They have high sugar content, which helps with caramelization.
Key tips for grilling onions are lightly coating them with oil and seasoning before grilling so they don't stick. Cut them really thick to help them hold up.
Vidalia onions come from Georgia, where they earn a spot as the official Georgian vegetable in 1990, accounting for about 40% of U.S. onion production in spring.
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