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
For the roast beef:
1 3-pound beef eye of round roast, trimmed and tied (ask your butcher to prep the meat if you like)
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons onion powder
For the horseradish sauce:
1/4 cup grated horseradish (not prepared with any extra ingredients)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh chives (optional)
Remaining ingredients:
1 loaf good-quality French bread
2 tablespoons olive oil
1 red or sweet onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
6 ounces arugula leaves or baby greens
Salt and pepper
1 3-pound beef eye of round roast, trimmed and tied (ask your butcher to prep the meat if you like)
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons onion powder
For the horseradish sauce:
1/4 cup grated horseradish (not prepared with any extra ingredients)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh chives (optional)
Remaining ingredients:
1 loaf good-quality French bread
2 tablespoons olive oil
1 red or sweet onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
6 ounces arugula leaves or baby greens
Salt and pepper
Directions
Make the horseradish sauce: Combine all ingredients in a mixing bowl, stir gently, cover and chill.
Make the roast beef: Preheat oven to 375 F. Place beef on a baking sheet and rub on all sides with salt, pepper and onion powder. Roast for 1 hour, or 20 minutes per pound. The internal temperature of the meat should be 140 F. Remove beef from oven and let rest while you prepare the remaining ingredients.
While the oven is still at 375 F, toast the bread. Slice bread in half lengthwise and brush each half with olive oil. Season with salt and pepper. Place on a baking sheet and cook for 3-5 minutes, until bread is lightly toasted. Keep your eye in the bread while it's in the oven -- it can go from done to charred in a matter of seconds. Remove bread from oven once it's toasted. Slice the bread halves into 3" pieces.
To assemble the sandwiches, spread a bit of sauce on a piece of bread. Place a few thin slices of roast beef, onion and pepper on the bread. Top with a small handful of greens. Serve immediately.
Make the roast beef: Preheat oven to 375 F. Place beef on a baking sheet and rub on all sides with salt, pepper and onion powder. Roast for 1 hour, or 20 minutes per pound. The internal temperature of the meat should be 140 F. Remove beef from oven and let rest while you prepare the remaining ingredients.
While the oven is still at 375 F, toast the bread. Slice bread in half lengthwise and brush each half with olive oil. Season with salt and pepper. Place on a baking sheet and cook for 3-5 minutes, until bread is lightly toasted. Keep your eye in the bread while it's in the oven -- it can go from done to charred in a matter of seconds. Remove bread from oven once it's toasted. Slice the bread halves into 3" pieces.
To assemble the sandwiches, spread a bit of sauce on a piece of bread. Place a few thin slices of roast beef, onion and pepper on the bread. Top with a small handful of greens. Serve immediately.
Open-faced Roast Beef Sandwiches
These zippy little sandwiches make a great afternoon snack or party appetizer. You will have leftover roast beef; use it on top of a salad or folded into a wrap.
PREP TIME
10 minutes
COOK TIME
1 hour / 5 mins
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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
