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 Obsession Club to periodically receive information and recipes featuring onions.
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Giouvetsi
Ingredients
1/2 cup extra virgin olive oil
2 pounds beef stew meat, cut into 1" cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup red onion, diced
1 cup sweet onion, diced
1 1/2 cups carrots, diced
3 tablespoons tomato paste
1 tablespoon fresh garlic, minced
1 1/2 cups dry red wine
1 28-ounce can diced tomatoes
3 cups water, divided
1 cinnamon stick
1 teaspoon granulated sugar
1 1/2 cups orzo pasta
4 ounces feta cheese, crumbled
Fresh parsley, minced for garnish
Directions
Preheat oven to 375 degrees F.

In a 6 quart or larger Dutch oven, add olive oil and set burner to high.

While oil is heating, salt and pepper the beef. Sear on high for 4-5 minutes per side getting a nice crisp sear on each side; you may have to do this in two batches so as not to overcrowd the pan.

Reduce heat to medium high and add both onions and the carrot. Stir and cook for three minutes then add the tomato paste and garlic.

Cook the vegetables with the paste and garlic for two additional minutes.

Add all of the red wine and scrape the bottom of the pan. Stir often for five minutes or until most of the wine has evaporated and you are left with a thick sauce about the consistency of thick pancake batter.

Add reserved meat with any juices collected in the bowl along with the tomatoes, one cup of the water, the cinnamon stick and the sugar.

Stir, cover and place in the oven for one hour and 15 minutes, stirring once half way through.

While stew is cooking, toast the orzo by cooking it in a dry sauté pan over medium high heat for about five minutes. Toss and stir often during the cooking time. Remove to a bowl until needed.

Remove the stew from the oven but leave the oven on. Discard cinnamon stick, add the remaining two cups of water and the toasted orzo. Stir, cover and place back in the oven for 20 minutes, stirring half way through.

Remove from oven after the 20 minutes, fluff and serve with crumbled feta cheese and fresh minced parsley.
Giouvetsi
Giouvetsi is a Greek comfort food dish made with beef or lamb, orzo and tomatoes. Enjoy this crowd-pleaser along with a Greek side salad for a true wordly treat! This recipe makes 8-10 servings.
PREP TIME
20 minutes
COOK TIME
2 hours / 0 mins
Looking for inspiration? Try these recipes:
Blue Cheese Burgers with Balsamic Caramelized Onions
Blue Cheese Burgers with Balsamic Caramelized Onions
Breakfast Sandwich with Caramelized Onion and Avocado
Breakfast Sandwich with Caramelized Onion and Avocado
Stovetop Mac and Cheese with Bacon, Onion and Tomato
Stovetop Mac and Cheese with Bacon, Onion and Tomato
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