It’s the sweet season of Georgia-grown Vidalia onions. Squattier than their kin, onions labeled Vidalias are unique to Georgia and may only be grown in certain parts of a 20-county area in the southeastern part of the state. Due to the soil and the climate, the onions are sweeter even when raw, making them particularly suited to dishes with smoky and salty flavors. This also makes them great raw in salads, such as our beet salad below. Here they star in Southern dishes, one of which is a savory bread pudding from acclaimed chef Gerry Klaskala of Aria restaurant in Atlanta.