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
For the caramelized onions:
1 large sweet onion, cut in half and thinly sliced into half-moons
1 tablespoon olive oil
1 tablespoon butter
Salt, to taste
For the pasta:
8 ounces penne pasta
3 tablespoons butter
3 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups milk
1 cup shredded parmesan cheese
Pinch of ground nutmeg
Pinch of cayenne pepper
3 cloves garlic, minced
Salt and pepper, to taste
1 large sweet onion, cut in half and thinly sliced into half-moons
1 tablespoon olive oil
1 tablespoon butter
Salt, to taste
For the pasta:
8 ounces penne pasta
3 tablespoons butter
3 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups milk
1 cup shredded parmesan cheese
Pinch of ground nutmeg
Pinch of cayenne pepper
3 cloves garlic, minced
Salt and pepper, to taste
Directions
Make the caramelized onions: Heat a large, heavy skillet to medium. Add butter, oil and onions; stir so that all of the onions are coated with the butter and oil. Cook, stirring every few minutes, until the onions soften and turn a golden caramel color. The entire process will take about 30 minutes. Once the onions are caramelized, season lightly with salt, remove from heat and set aside.
Bring a large pot of water to a boil and season liberally with salt. Add pasta and cook for exactly 6 minutes. Drain in a colander and set aside.
Heat the same pot you cooked the pasta in to medium. Add butter and let melt. Add garlic and cook for 1 minute. Add flour and stir so that the flour is coated with the butter. Let cook for 2 minutes. Gradually whisk in the milk, about 1/2 cup at a time; whisk constantly to break up and lumps. When the first addition of milk begins to thicken, add more. Repeat this process until all of the milk and cream have been added. Let mixture continue to cook until it is thick enough to coat the back of a spoon. Once thickened, turn off heat, stir in nutmeg, cayenne and cheese. Taste and season with salt and pepper.
Add drained pasta and onions to the sauce and fold to combine. Pour entire mixture into a greased 9" x 13" baking dish. Bake for 15-20 minutes, until the pasta is golden and bubbling. Let stand for a few minutes before serving.
Bring a large pot of water to a boil and season liberally with salt. Add pasta and cook for exactly 6 minutes. Drain in a colander and set aside.
Heat the same pot you cooked the pasta in to medium. Add butter and let melt. Add garlic and cook for 1 minute. Add flour and stir so that the flour is coated with the butter. Let cook for 2 minutes. Gradually whisk in the milk, about 1/2 cup at a time; whisk constantly to break up and lumps. When the first addition of milk begins to thicken, add more. Repeat this process until all of the milk and cream have been added. Let mixture continue to cook until it is thick enough to coat the back of a spoon. Once thickened, turn off heat, stir in nutmeg, cayenne and cheese. Taste and season with salt and pepper.
Add drained pasta and onions to the sauce and fold to combine. Pour entire mixture into a greased 9" x 13" baking dish. Bake for 15-20 minutes, until the pasta is golden and bubbling. Let stand for a few minutes before serving.
Creamy Baked Penne with Onions
Basically a grown-up spin on macaroni and cheese, this creamy, cheesy pasta boasts plenty of caramelized onions and tasty goodness. You can also add some precooked cubed chicken before baking for some extra protein. This recipe makes 6 servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
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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
