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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Loaded Quinoa Veggie Burgers with Herby Yogurt Sauce
Ingredients
For the yogurt sauce:
1/2 cup Greek yogurt
1/4 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
2 tablespoons chives, chopped
Juice from 1 fresh lemon
Salt and freshly ground black pepper, to taste

For the burger patties:
2 tablespoons olive oil
1/4 cup quinoa, cooked according to package instructions and cooled
1 15-ounce can black beans, rinsed and drained
3 ounces tomato paste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup plain breadcrumbs

For the crispy onions:
1 sweet onion, sliced into thin rings
2 teaspoons flour
Nonstick cooking spray
Salt and pepper, to taste

For the burger assembly:
4 whole-grain buns, split and toasted
1 large tomato, sliced
Handful of baby spinach leaves or greens
Directions
Make the yogurt sauce: Fold all ingredients together in a nonreactive bowl; cover and refrigerate until ready to use.

Make the veggie patties: Add the black beans to a large bowl and mash with a fork. Add the quinoa, tomato paste, spices and breadcrumbs; fold well to combine. Shape the mixture into 4 patties with your (clean) hands. At this point, you can either freeze for future use or refrigerate the patties to firm up while you make the crispy onions.

To make the crispy onions, preheat your oven to 375 F. Spray the bottom of a large baking sheet with cooking spray. Add the onions to a large bowl, add flour and toss with your hands, making sure to coat all of the onions with the flour. Arrange the onions in a single layer on the baking sheet and bake for 7-10 minutes, until the onions become brown and crispy. Remove onions from the oven and set aside.

To cook the burger patties, heat a large nonstick skillet to medium-high and add the oil. Cook the burgers for 5 minutes on one side; flip, and cook for 4-5 minutes on the second side. Remove from heat.

To assemble the burgers, place one patty on the bottom side of each bun; top with greens, tomato and a dollop of yogurt sauce. Add the top half of the bun, serve and enjoy!
Loaded Quinoa Veggie Burgers with Herby Yogurt Sauce
Renew your love affair with veggie burgers with these healthy, fiber-packed and completely delicious sandwiches. You can make the veggie burger patties, freeze in a plastic bag (separate the patties with wax paper), defrost and cook when ready to eat. This recipe makes 4 burgers.
PREP TIME
20 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
California Chicken Burgers
California Chicken Burgers
The Ultimate Veggie Sandwich
The Ultimate Veggie Sandwich
Kale and Mushroom Linguine
Kale and Mushroom Linguine
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