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
1 cup pearl barley
1 small sweet onion, finely chopped
1 large zucchini, washed, stem end removed and shaved lengthwise into ribbons with a mandolin or carrot peeler
4 ounces feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon sherry or rice vinegar
Salt and paper, to taste
Freshly chopped basil or parsley, for garnish
1 small sweet onion, finely chopped
1 large zucchini, washed, stem end removed and shaved lengthwise into ribbons with a mandolin or carrot peeler
4 ounces feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon sherry or rice vinegar
Salt and paper, to taste
Freshly chopped basil or parsley, for garnish
Directions
Cook barley according to package instructions. Let the barley cool slightly and then add to a mixing bowl. Add onion, zucchini, cheese, oil and vinegar; fold gently to combine. Taste and season with salt and pepper, as needed. Serve warm or chilled.
Zucchini and Barley Salad
Loaded with fiber and lots of fresh Sumer-ripe zucchini, this easy salad makes a hearty vegetarian lunch or good side to a piece of grilled steak -- and no mayo also makes it excellent picnic fare. We've pared down the ingredient list for the sake of simplicity, but feel free to add any veggies you like. This recipe makes 2 servings but can easily be doubled (or tripled!).
PREP TIME
10 minutes
COOK TIME
30 minutes
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