Instructions: No longer just a Southern specialty, sweet Vidalia onions are prized by cooks and onion aficionados nationwide. They bruise easily, however, due to their high water and sugar content, and should be handled with care.

Some people like to buy sweet onions in season and save them for later use. Here are a few tips:

* Selection - Select dry-skinned and firm-fleshed onions. They should feel heavy, but never moist or soft, which is a sign of bruising.

* Storage - Store separated in a cool, dry, well-ventilated place to prevent softening. Or place onions on elevated racks or screens, not touching.

You also can store onions in a clean pair of sheer pantyhose. Tie a knot to separate each onion.

For longer storage, wrap onions separately in paper towels or foil and refrigerate for up to six months.

* Eating - To bring out a sweeter flavor when using it raw, place a whole Vidalia onion, its skin still on, in the refrigerator for about an hour before serving. Or peel, slice and soak the onion in ice water for 30 minutes, then drain on paper towels.

* Freezing - Chop and place onions on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want, when you want it.

An alternative is to freeze whole onions. Peel, wash, core and place onions in a plastic bag and freeze.

You also may slice them and saute onions in a little butter, then store them in the freezer.

Freezing changes the onions texture, so frozen onions should be used for cooking only.

* Drying - Vidalia onions can be chopped and dried in the oven. Use the lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight containers.

Description: "Using and storing Vidalia"

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