The preeminence and seasonal novelty of Vidalias has been superseded by the demands of a broadening market for year round availability of sweet onion types, and they are now grown widely. As Pete-zza has mentioned, the 1015 from Texas; the Walla Walla from Washington; Hawaiian Maui and Hula; Mexican varieties; and the Oso from Chile, now perhaps the principle winter season sweet for example. All carmelize well, easily; but I might suggest you may possibly find them to be actually too sweet. I've prepared French onion soup using sweets regrettably to find the taste so cloying as to be virtually inedible.
