Sweet onions are a group of onion varieties bred or grown to have low pungency and high sugar content, giving them a mild, almost fruity flavor compared to standard yellow or white onions. The best known, the Vidalia onion, was developed by growers near Vidalia, Georgia in the 1930s, after the region's low-sulfur soil produced onions far milder than expected; similar low-sulfur growing regions later produced their own sweet varieties, such as Walla Walla onions (Washington) and Maui onions (Hawaii). Because of their lower sulfur content, sweet onions caramelize readily and are often eaten raw in salads and sandwiches, in addition to being sautéed, grilled, or roasted.