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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The Ultimate Veggie Sandwich
Ingredients
2 ciabatta rolls, split
1 medium eggplant, peeled and cut into 1/3 inch slices
1 cup mushrooms, sliced
1/2 sweet onion, sliced into slivers
1/2 green or red bell pepper (or a combination of both), sliced into strips
2 cloves garlic, minced
2 ounces sharp cheddar cheese, grated
2 ounces jack or pepper jack cheese, grated
4 tablespoons olive oil, divided
2 tablespoons mayonnaise
Salt and pepper, to taste
Directions
Roast the eggplant. Preheat oven to 375 F. Arrange eggplant slices on a nonstick baking sheet and brush with 1/2 tablespoon olive oil. Season with salt and pepper. Roast in the oven for 7 minutes and remove from oven. With kitchen tongs, flip the eggplant, brush with 1/2 tablespoon olive oil, and roast for another 3-4 minutes. Eggplant should be lightly browned and softened. Set eggplant aside.

Grill the bread. Put split ciabatta onto a baking sheet, cut side up, and brush with 1 tablespoon olive oil. Season with salt and pepper. Place in your 375 oven for about 5 minutes, until bread is just slightly browned and crisp. Set aside.

Heat a nonstick frying pan to medium and add 2 tablespoons olive oil. Sauté peppers, onions, and mushrooms until softened and beginning to brown, about ten minutes. Pull off of heat. Season with salt and pepper.

Turn your oven to broil and make sure your shelf is at the middle to bottom part of the oven. On a baking sheet, top bread with mayonnaise. Layer eggplant and vegetables on top and add cheese. Broil for about 3 minutes, until cheeses is melted and bubbling. Remove sandwiches from oven and enjoy right away!
The Ultimate Veggie Sandwich
Veggie lovers unite! This veggie sandwich is absolutely delicious, meat-free, easy to make and totally kid-friendly. Experiment with your own combination of vegetables and cheese -- this recipe is fool-proof! This recipe makes two sandwiches.
PREP TIME
5 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Summer Ratatouille
Summer Ratatouille
Grilled Teriyaki Veggie Kabobs
Grilled Teriyaki Veggie Kabobs
Summer Garden Bruschetta
Summer Garden Bruschetta
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