Part of the American culinary awakening of the past two decades has been the discovery of regional delicacies by people across the country. There's no better example than that of Vidalia onions from Georgia. These and other varieties of onion that are naturally high in sugar content and low in “burny” sulfurs have been part of Southern cuisine for generations.
Now these onions sweet enough to eat like apples are sold in mainstream supermarkets nationwide. Slice them on salads, cook them down into “onion jam,” or chop them into spreads and salsas. They should not be substituted in stews and dishes that demand a full, “oniony” flavor, since they will fade into the background in highly seasoned preparations.