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
2 large sweet onions, peeled and sliced into quarters
2 shallots, peeled and sliced in half
1 head of garlic
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon white pepper
4 cups good-quality chicken stock (we like Kitchen Basics brand)
1/4 cup dry sherry
1/3 cup heavy cream
Leaves from 1 sprig fresh thyme or tarragon
2 shallots, peeled and sliced in half
1 head of garlic
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon white pepper
4 cups good-quality chicken stock (we like Kitchen Basics brand)
1/4 cup dry sherry
1/3 cup heavy cream
Leaves from 1 sprig fresh thyme or tarragon
Directions
Preheat oven to 375 F. Place onions and shallots on a baking sheet and drizzle with most of the olive oil. Season with salt and toss to coat. Slice the top 1/4" off of the garlic bulb, drizzle with remaining oil and wrap in aluminum foil. Roast onions, shallots and garlic for 35-40 minutes, until onions are softened and caramelized. Remove from oven and let rest until cool enough to handle.
Once cool enough to work with, extract the roasted garlic cloves from the bulb by squeezing the bulb as firmly as you can onto a work surface.
Working in batches, add half of the roasted onions, shallots and garlic to a blender along with half of the stock. Blend until very smooth; you can strain the mixture to remove any larger particles if you like but it's not necessary.
Add mixture to a stock pot and stir in cream, sherry, pepper and herb leaves. Bring to a simmer and cook for 10 minutes. Serve immediately.
Once cool enough to work with, extract the roasted garlic cloves from the bulb by squeezing the bulb as firmly as you can onto a work surface.
Working in batches, add half of the roasted onions, shallots and garlic to a blender along with half of the stock. Blend until very smooth; you can strain the mixture to remove any larger particles if you like but it's not necessary.
Add mixture to a stock pot and stir in cream, sherry, pepper and herb leaves. Bring to a simmer and cook for 10 minutes. Serve immediately.
Creamy Roasted Onion Soup
These bowl-fulls of creamy, onion-y goodness make a fantastic starter course to your holiday meal. Roasting the onions softens and caramelizes them and brings out their deep, sweet flavor. This recipe makes 8 starter-sized servings or you can serve this soup in shot glasses for a unique (and delicious) party appetizer.
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
