Here in the middle South, most small rural and urban supermarkets will feature what are often called “boiler onions” in their produce bins during March and April. Also called “bulb onions”—which is admittedly somewhat confusing—these are early sweet onions—often Vidalias, but also Bermudas, Texas Sweets, and what are called Spanish onions—that are harvested when the bulbs have yet to “cure,” while the leaves are still green. Grocers and customers alike claim that at this stage the onions have an unsurpassed sweetness, and many home cooks will buy these to chop and freeze for use in their late-year holiday cornbread dressings.
