It sounds like the recipe angle is covered (I'm the biggest fan of in foil with butter, margarine or olive oil, S&P, on the grill). For those of you without Vidalias, I noticed that Maui onions and the Georgias have a red-clay soil in common (haven't been to Walla Walla -- anyone?), but am wondering in other parts of the world if that iron rich red clay soil might be a factor in the flavor, or are the onion varieties themselves the cause? In spite of the regulating factors I've bought some Vidalias that didn't look or taste like the real thing labelled as such. Put them raw in a salad and our eyes watered. Now I buy them a little at a time in season. Oh, a close second is my husband's French onion soup. Good with any onion, great with a Vidalia.