Grill 'em, bake 'em, slice 'em and serve 'em raw.

Sweet Vidalia onions are a versatile summer vegetable, and they're in grocery stores now.

Vidalia onions are grown in only 20 specific counties in Georgia and are twice as sweet as regular onions. They have half the sulfides that produce tears, indigestion and high-powered pungency. Botanists credit Georgia's sandy loam soil, mild growing conditions and gentle breezes for the onion's flavor.

More than 125 million pounds are harvested by hand annually, dried, graded and packed. Their high water and sugar content make them bruise easily. The onions contain no fat or cholesterol and each medium onion has 60 calories. Nearly sodium free, the onions also contain Vitamin C, folic acid and potassium.

Onion-Tomato Bake

6 medium tomatoes, peeled, cored and cut in wedges

1 large Vidalia onion

1 teaspoon fresh dill, or scant 1/2 teaspoon dried dillweed

1 teaspoon fresh thyme, or scant 1/2 teaspoon dried leaf thyme

Salt and pepper, to taste, 1/4 to 1/2 teaspoon each

2/3 cup fresh bread crumbs

3 cloves garlic, minced

1 cup shredded mozzarella cheese

3 to 4 tablespoons olive oil

Place peeled tomato wedges on paper towels to drain. Peel onions and slice into 1/4-inch rings. In separate bowl combine dill, thyme, salt, pepper and bread crumbs. Layer half of the tomatoes and onions in a lightly buttered 1 1/2- to 2-quart baking dish and top with half of the minced garlic. Sprinkle with half of the bread crumb and seasoning mixture, half of Mozzarella cheese, and drizzle with half of olive oil. Repeat layers. Bake in preheated 350° oven for 45 to 50 minutes, or until bubbly. The onion should still be a little crisp, but somewhat tender. Serves 6.

Recipe from Southernfood.about.com Sweet Onion Relish

2 to 3 teaspoons vegetable oil

4 3/4 cups chopped Vidalia

1 1/2 cups thinly sliced Vidalia

1/3 cup chopped celery

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon celery seeds

1/8 teaspoon pepper

1/2 cup cider vinegar

1/4 cup water

2 ounces diced pimiento (1 jar), drained

Heat oil in a large skillet over medium. Add onions and celery; saute for 10 minutes, or until tender. Stir in sugar and remaining ingredients; heat to boiling. Reduce heat and simmer, uncovered, for 25 minutes, stirring often. Let cool. Spoon into a bowl; cover and chill for 8 hours.

Recipe from Southernfood.about.com Vidalia Onion, Lump Blue Crabmeat and

Tomato Salad

1/2 cup white wine vinegar

1/4 cup sugar

Pinch salt

Pinch pepper

1 medium Vidalia onion, peeled and thinly sliced

1 small cucumber, peeled and thinly sliced

1 medium vine-ripe red tomato, diced

1 medium vine-ripe yellow tomato, diced

12 ounces fresh blue lump crabmeat, picked over to remove shell fragments

1/4 cup virgin olive oil

4 scallions, thinly sliced

4 basil leaves, julienned

In a large bowl combine vinegar, sugar, salt and pepper. Add Vidalia onion and cucumber slices to vinegar mixture, toss to coat. Marinate for 1 to 2 hours. Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning. To serve, divide salad among four chilled plates. Makes 4 servings.

Recipe from The Carolina Inn, Chapel Hill, N.C.