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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Pita Bread Salad
Ingredients
3 rounds of good-quality pita bread
1/3 cup plus 1 tablespoon olive oil, divided
2 garlic cloves, pressed
3 medium tomatoes, seeded and chopped
10 ounces leafy greens, washed and dried
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 small red, white or sweet onion, sliced into rings
1 cucumber, peeled and sliced into rounds
1/3 cup fresh lemon juice
Salt and pepper, to taste
Nonstick cooking spray
Directions
Preheat your oven to 375 F. Place pita on the sheet, brush with olive oil, flip the pita and brush with oil on the other side. Rub the pita with the garlic on both sides and season with salt and pepper. Bake until golden and slightly crispy, about 7-10 minutes. Remove from heat and set aside.

Add the remaining olive oil and lemon juice to a lidded glass jar and season with salt and pepper. Close the jar and shake vigorously to combine. Set aside while you assemble the salad.

Add greens, tomatoes, onion and cucumber to a large serving bowl; break the toasted pita into pieces and add to the bowl. Toss gently to combine. Add dressing and toss again gently to combine. Serve and enjoy!
Pita Bread Salad
This riff on Italian panzanella boasts both a fast prep and cook time and is a wonderful addition to your collection of everyday salad recipes. It makes a satisfying lunch on its own and a good accompaniment to a piece of grilled steak. This recipe makes 4 servings.
PREP TIME
15 minutes
COOK TIME
10 minutes
Looking for inspiration? Try these recipes:
The Ultimate Veggie Sandwich
The Ultimate Veggie Sandwich
Asian Chicken Salad
Asian Chicken Salad
Summer Garden Bruschetta
Summer Garden Bruschetta
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