Look for firm onions without decay or blemishes. There should be no sprouts attached and the skins should be dry.
Store Vidalia onions at room temperature in the legs of clean, sheer pantyhose. Tie a knot between each Vidalia and cut above the knot when ready to use. Hang in a cool, dry, well ventilated area. On elevated racks or screens, not touching and in a cool place. In the refrigerator, wrap individually in paper towels for up to 6 months. Vidalia onions can also be frozen, either whole or chopped. Frozen onions should be used only for cooking purposes .
Vidalia onions are fat free, saturated fat free, cholesterol free, sodium free, a good source of vitamin C and chromium.
Courtesy of the Vidalia Onion Committee