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
3 tablespoons unsalted butter
1 tablespoon sugar
8 small sweet onions, peeled, ends removed and halved crosswise
1 teaspoon kosher salt
2 tablespoons balsamic vinegar
1 frozen puff pastry sheet, thawed
Fresh thyme sprigs and freshly cracked black pepper, for garnish
1 tablespoon sugar
8 small sweet onions, peeled, ends removed and halved crosswise
1 teaspoon kosher salt
2 tablespoons balsamic vinegar
1 frozen puff pastry sheet, thawed
Fresh thyme sprigs and freshly cracked black pepper, for garnish
Directions
Preheat oven to 375 F. Melt butter in a 12-inch ovenproof cast-iron skillet over medium-low heat; swirl to coat bottom. Sprinkle the bottom of the pan evenly with sugar.
Place 12 to 14 onion halves in the skillet, cut sides down, with the sides touching. Cut remaining onion halves into quarters, and place, cut sides down, in gaps between onions in skillet.
Cover and cook onions 10 minutes, adding salt and 1 tablespoon of water halfway through. Add vinegar; cover and cook 3 to 5 minutes or until onions are caramelized. Remove from heat.
Roll pastry sheet out on a lightly floured work surface; cut a round the same diameter as the skillet. Place pastry round over onions in skillet.
Bake for 30 minutes or until golden. Remove from oven; immediately invert onto a serving plate. Garnish with thyme and freshly cracked pepper. Slice and serve warm.
Place 12 to 14 onion halves in the skillet, cut sides down, with the sides touching. Cut remaining onion halves into quarters, and place, cut sides down, in gaps between onions in skillet.
Cover and cook onions 10 minutes, adding salt and 1 tablespoon of water halfway through. Add vinegar; cover and cook 3 to 5 minutes or until onions are caramelized. Remove from heat.
Roll pastry sheet out on a lightly floured work surface; cut a round the same diameter as the skillet. Place pastry round over onions in skillet.
Bake for 30 minutes or until golden. Remove from oven; immediately invert onto a serving plate. Garnish with thyme and freshly cracked pepper. Slice and serve warm.
Onion Tarte Tatin
In spite of how elegant this dish looks and tastes, it's surprisingly easy to put together. Store-bought puff pastry makes short order of the prep work and simplifies the ingredient list even further. Make this show-stopper of a side dish at your next holiday dinner and prepare for a table full of happy and delighted diners! This recipe makes 6 servings.
PREP TIME
25 minutes
COOK TIME
30 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
