making life sweeter
There’s nothing quite like the flavor of a fresh, true sweet onion, but cooking with these little gems can be a bit tricky. The unique composition of a sweet onion makes them a wonderful ingredient in some dishes and a terrible choice for others. For the best results when cooking sweet onions consider these helpful tips:
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Ingredients
1 large sweet onion thinly sliced
6 strips thick-cut bacon
3 cups fresh spinach roughly chopped
5 eggs
1 cup milk
1/2 teaspoon fresh thyme (dried works too)
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups ciabatta or other dense bread cut into 1/2 inch cubes
4 ounces shredded Swiss cheese
6 strips thick-cut bacon
3 cups fresh spinach roughly chopped
5 eggs
1 cup milk
1/2 teaspoon fresh thyme (dried works too)
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups ciabatta or other dense bread cut into 1/2 inch cubes
4 ounces shredded Swiss cheese
Directions
In a large skillet cook the bacon removing each piece when crisp. Once cooled, chop and spread across the bottom of a 2-quart baking dish.
Using 2 tablespoons of the bacon drippings, in the same skillet, quickly sauté the spinach just until is wilted; spoon spinach over bacon in the baking dish. Using the remaining bacon drippings add the rings of sweet onion to the skillet and slowly cook over medium heat, removing them as soon as they turn a rich caramel brown color. Set aside.
In a medium bowl hand-whip the eggs, milk, thyme, salt and pepper until well combined; stir in the cheese. Pour mixture into baking dish on top of the bacon and spinach. Distribute the bread cubes across the dish pushing them into the mixture and then spread the caramelized onions across the top of the dish.
Bake at 350°F for about 40 minutes; until set and lightly browned on top. Let stand 10 minutes before serving.
Using 2 tablespoons of the bacon drippings, in the same skillet, quickly sauté the spinach just until is wilted; spoon spinach over bacon in the baking dish. Using the remaining bacon drippings add the rings of sweet onion to the skillet and slowly cook over medium heat, removing them as soon as they turn a rich caramel brown color. Set aside.
In a medium bowl hand-whip the eggs, milk, thyme, salt and pepper until well combined; stir in the cheese. Pour mixture into baking dish on top of the bacon and spinach. Distribute the bread cubes across the dish pushing them into the mixture and then spread the caramelized onions across the top of the dish.
Bake at 350°F for about 40 minutes; until set and lightly browned on top. Let stand 10 minutes before serving.
Caramelized Onion Breakfast Bake
Caramelized onions can add rich flavor and color to so many fall dishes and dips. Save time by making a large batch ahead of time. Store them in an air-tight container in the fridge and they will keep well several days. Thanks to our very own Teri Gibson for developing this recipe.
PREP TIME
10 minutes
COOK TIME
50 minutes
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Peri & Sons Farms, 102 McLeod St., Yerington, NV 89447 • T: 775.463.4444 • F: 775.463.4028
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
