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.
Grilled Corn and Pepper Salad
1 tablespoon olive oil
4 ears of sweet corn
* 1 yellow, red or sweet onion, cut into 1/2" rings (leave rings intact -- do not separate the individual pieces)
1 bell pepper, cored, seeded and cut in half lengthwise
Handful of fresh cilantro or parsley, coarsely chopped
Salt and pepper, to taste
Pull the outer husks of corn to the base, without removing the husks. Pull off the stringy silk inside the husks and discard. Carefully fold the husks back into place. Soak the corn in a sink or bucket full of water for an hour.

Drizzle the pepper and onions with olive oil and season with salt.

Preheat your grill to medium. Put the corn on the grill and grill for 20 minutes, turning one quarter turn every 5 minutes.

At the same time, put peppers and onions on the grill and cook for 20 minutes, flipping the onions once after 10 minutes.

Remove all vegetables from the grill and let cool for 10 minutes. Remove the husks from the corn and slice off the kernels with a pairing knife. Chop onions and peppers into large pieces. Toss all vegetables gently in a bowl with cilantro. Season with salt and pepper to taste. Serve warm, room temperature, or chilled.

* Note: A good way to keep a sliced onion from separating while on the grill is to insert a wooden skewer through the slices lengthwise. Vegetable baskets are also a great tool for grilling smaller pieces of vegetable without them falling through the grate.
Grilled Corn and Pepper Salad
This fiber-rich and flavorful salad really celebrates what's best about seasonal, warm-weather produce. It makes a great side to grilled steak or BBQ chicken. Serve immediately after preparing, or refrigerate and eat chilled.
1 hour / 0 mins
20 minutes
Looking for inspiration? Try these recipes:
Summer Veggie and Avocado Salad
Summer Veggie and Avocado Salad
Deluxe Teriyaki Burgers
Deluxe Teriyaki Burgers
Grilled Chicken and Kale Power Bowls with Miso Dressing
Grilled Chicken and Kale Power Bowls with Miso Dressing
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