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 topping:
6-8 slices center-cut bacon (if you do not use center-cut bacon make sure to drain off some of the fat), chopped
1 medium yellow or sweet onion, chopped
1/2 cup bread or panko crumbs
For the macaroni and cheese:
1 7-ounce package elbow macaroni
1/4 cup unsalted butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon Coleman's dry mustard (optional)
2 cups whole milk
8 ounces white cheddar cheese, shredded
1 large, ripe tomato, seeded and chopped
6-8 slices center-cut bacon (if you do not use center-cut bacon make sure to drain off some of the fat), chopped
1 medium yellow or sweet onion, chopped
1/2 cup bread or panko crumbs
For the macaroni and cheese:
1 7-ounce package elbow macaroni
1/4 cup unsalted butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon Coleman's dry mustard (optional)
2 cups whole milk
8 ounces white cheddar cheese, shredded
1 large, ripe tomato, seeded and chopped
Directions
Preheat your oven to 250 F.
Make the breadcrumb topping: In an oven-proof pan, sauté bacon on medium-high until bacon is crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside. Add onion to the pan and sauté in bacon fat until beginning to brown, about 5-6 minutes. Add breadcrumbs to pan and sauté until crumbs are toasted and crispy. Remove the mixture from heat, add the bacon back in and stir gently to combine. Put your pan in the oven to keep topping warm while you make the mac and cheese.
Next, cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper, paprika and mustard (if using) until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened.
Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. Put macaroni and cheese in individual serving bowls, top with tomato and some of the breadcrumb topping. Serve right away.
Make the breadcrumb topping: In an oven-proof pan, sauté bacon on medium-high until bacon is crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside. Add onion to the pan and sauté in bacon fat until beginning to brown, about 5-6 minutes. Add breadcrumbs to pan and sauté until crumbs are toasted and crispy. Remove the mixture from heat, add the bacon back in and stir gently to combine. Put your pan in the oven to keep topping warm while you make the mac and cheese.
Next, cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper, paprika and mustard (if using) until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened.
Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. Put macaroni and cheese in individual serving bowls, top with tomato and some of the breadcrumb topping. Serve right away.
Stovetop Mac and Cheese with Bacon, Onion and Tomato
We can't extoll the virtues of this kid-friendly, easy to make, creamy, savory comfort food enough. It is just so good. we use white cheddar in our version, but feel free to experiment with your own favorite cheese. This recipe makes six servings.
PREP TIME
10 minutes
COOK TIME
35 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
