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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Glazed Country Ham with Cranberry Chutney
Ingredients
For the ham:
1 7-8 pound country ham
4 cups chicken stock
1 small sweet onion, thinly sliced
1 1/4 cups packed dark brown sugar
1 cup bourbon
3 sprigs thyme
3 cloves garlic, chopped
1 tablespoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 1/2 teaspoons fresh lemon juice

For the cranberry chutney:
4 cups fresh cranberries
1 cup raisins or dried cranberries
1/2 cup white sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
1 cup water
1/2 cup finely minced red onion
1/2 cup chopped Granny Smith apple, peeled and cored
1/2 cup finely chopped celery
Directions
Make the chutney: In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate for at lest 8 hours and up to 24 before serving.

Make the ham: Preheat your oven to 425 F. Place the ham in a roasting pan fitted with a rack. In a large saucepan, bring the stock, onion, sugar, bourbon, thyme, garlic and black and red pepper to a boil; stir until the sugar dissolves. Boil 3 minutes, then pour over the ham. Roast 30 minutes. Baste the ham with the pan juices; tent with foil. Reduce the heat to 325 degrees and roast, basting with the pan juices every hour, until an instant-read thermometer inserted into the thickest part of the ham (not touching bone) registers 145 degrees , about 2 1/2 hours.

Strain the pan juices into a large pitcher and stir in the lemon juice. Slice the ham thinly; serve with the pan juices and the chutney.
Glazed Country Ham with Cranberry Chutney
This show-stopper of a holiday main will have your guests thinking you spent all day in the kitchen, but the prep time for this dish is actually quick and easy. Make the chutney at least 8 hours in advance and allow to chill before using. This recipe makes 8 servings.
PREP TIME
45 minutes
COOK TIME
2 hours / 45 mins
Looking for inspiration? Try these recipes:
Baked Dijon Chicken Breasts with Sautéed Veggies
Baked Dijon Chicken Breasts with Sautéed Veggies
Crostini with Caramelized Onions and Cranberry Chutney
Crostini with Caramelized Onions and Cranberry Chutney
French Onion Chicken
French Onion Chicken
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