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Do IT this week: Layering
By Lisa Abraham
Beacon Journal food writer
Published on Wednesday, May 20, 2009
Q: Is there a way to preserve Vidalia onions for later use by freezing or other means?
— J.S., Akron
A: True Vidalia onions, from Vidalia, Ga., have a higher water and sugar content than other onions, making them more susceptible to bruising, according to the Vidalia Onion Committee. It also means they have a shorter shelf life.
But there are ways to make them last.
The committee recommends that you store them in the refrigerator crisper, wrapped separately in paper towels or newspaper, or in the legs of clean, sheer pantyhose, hanging in a cool, dry, well-ventilated area. Tie a knot in the pantyhose between each onion and cut above the knot when you want to use one.
Vidalia onions also can be frozen, but freezing will change the onion's texture. After freezing, they really are recommended for cooking only, not eating raw, according to the committee.
Chop the onions and place the pieces on a cookie sheet in the freezer. Once frozen, seal into freezer bags or containers. To freeze whole onions, peel, wash and core them and freeze in plastic freezer bags.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; e-mail labraham@thebeaconjournal.com with ''Ask Lisa'' in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number for confirmation.
Q: Is there a way to preserve Vidalia onions for later use by freezing or other means?
Get the full article here.
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