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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Roasted Sweet Potato Salad with Balsamic Vinaigrette
Ingredients
For the balsamic vinaigrette:
1/2 cup extra balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon whole grain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

For the salad:
6 ounces baby greens, washed and dried
2 medium sweet potatoes, ends removed and cut into 1 1/2" cubes
1 small red or sweet onion, thinly sliced
2 tablespoons olive oil
Salt, to taste
Directions
Make the vinaigrette: Add all dressing ingredients to a lidded glass jar; shake vigorously to combine and set aside.

Preheat your oven to 375 F. Toss sweet potato pieces with salt and olive oil in a mixing bowl. Arrange sweet potato pieces in one layer on a large baking sheet. Roast for 30-35 minutes or until potatoes are fork-tender. Remove from oven and let cool for 10 minutes before assembling the salads.

To assemble the salads, arrange greens in two serving bowls, distributing evenly. Add potato pieces and onions. Drizzle with vinaigrette and serve immediately
Roasted Sweet Potato Salad with Balsamic Vinaigrette
This simple salad makes a fresh addition to the holiday table and is good on its own as a satisfying vegetarian lunch. We've kept the ingredients simple in our version but feel free to add some dried cranberries or toasted pecans, if you like. This recipe makes two salads.
PREP TIME
10 minutes
COOK TIME
40 minutes
Looking for inspiration? Try these recipes:
Teriyaki Mushroom, Onion and Potato Skewers
Teriyaki Mushroom, Onion and Potato Skewers
Stovetop Mac and Cheese with Bacon, Onion and Tomato
Stovetop Mac and Cheese with Bacon, Onion and Tomato
Shaved Brussels Sprouts Salad
Shaved Brussels Sprouts Salad
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