Vidalias are a very tasty onion

Slightly sweet, and whiter too

So when cooked in the oven

They don't turn into brown goo



As yellows and some Spanish do

Especially when baked in open dish

Virtually disintegrating into parts two

And then merging with gravy in bits



Vidalias tend to stay firm and together

A whole lot longer than the other kinds

And so they add a fullness to all tethered

Whether out in the open or underneath

                     other foods - quite blind ....



- Tristram



Christopher W. Thomas

9:43am Mon. Feb. 23rd, 1998