If you are an onion lover, I am pretty sure you like sweet onions too! When I go shopping I usually buy the sweet ones.
I like the fact that I don't cry when chopping them, and I love the taste in most recipes.
They are sweeter, milder, fresher, fruitier and they have a higher water content.
That is what makes them different than the other varieties of yellow, white or red.
Sweet onions were actually introduced in the Pacific Northwest in the early 1900s by a French soldier who visited with some seeds, but the onion growers in Georgia deserve most of the credit for later making them so popular.
Lucky for us, we can now purchase them pretty much year round: Walla Wallas are available June through August, Mauis April through December, OsoSweets January through March and Vidalias April through October.
In New Mexico, you can often buy them by the bag on the side of the road, especially in the spring.
Onions are not only low in fat and very low in calories, they are definitely an asset nutritionally.
Health wise, they are recommended to help prevent cancer, heart disease and infections.
They possible even help lower blood pressure.
Some even say that placing a slice under your pillow will help with insomnia.
So, before you try that last suggestion, let me share my three favorite sweet onion recipes! SWEET BAKED ONION For a wonderful side with dinner, take a large, sweet onion, with ends sliced off, and place it in a oven safe ceramic pan or bowl.
Make a criss-cross cut on the top and season with butter, salt and pepper.
Bake at 350 degrees for about an hour.
ITALIAN ROASTED VEGETABLES 1 large sweet onion quartered 1 red onion quartered 2 medium red potatoes halved 2 carrots cut in thirds 2 zucchinis cut halved 2 peppers (any color) quartered 6-8 large mushrooms halved 3/4 cup olive oil (vary according to taste) Italian Seasoning Garlic powder Butter Coat the bottom of a 9 by 13 glass pan with olive oil (you can also use coconut oil).
Put all veggies in a large bowl and coat with olive oil.
Season with garlic powder and Italian seasoning.
Transfer the veggies to baking dish and season again on top with garlic and Italian seasoning (experiment with amounts).
I put about 6 small blobs of butter on top as well.
Bake uncovered for an hour at 350.
Serves 4 to 6 people, so if there is only 2 of you cut it in half.
SWEET ONION PUDDING 6 medium sweet onions sliced very thin 1/2 cup butter or substitute melted in large skillet 1 tsp salt 2 tsp baking powder 2 tablespoons sugar 3 tablespoons flour 6 large eggs 4 ounces shredded Parmesan cheese 2 cups heavy cream Cook the onions in the butter over medium heat, stirring often.
This takes about 30 minutes and the onions will be caramel colored.
Remove from heat.
Lightly beat the eggs, and mix with cream and Parmesan cheese, then add all the dry ingredients gradually.
Combine the onion with the egg mixture and spoon into a lightly greased 13 by 9 baking dish.
Bake until set, about 30-35 minutes at 350.
Feeds 6 to 8 onion lovers.
Stay healthier and enjoy those sweet onions!
I like the fact that I don't cry when chopping them, and I love the taste in most recipes.
They are sweeter, milder, fresher, fruitier and they have a higher water content.
That is what makes them different than the other varieties of yellow, white or red.
Sweet onions were actually introduced in the Pacific Northwest in the early 1900s by a French soldier who visited with some seeds, but the onion growers in Georgia deserve most of the credit for later making them so popular.
Lucky for us, we can now purchase them pretty much year round: Walla Wallas are available June through August, Mauis April through December, OsoSweets January through March and Vidalias April through October.
In New Mexico, you can often buy them by the bag on the side of the road, especially in the spring.
Onions are not only low in fat and very low in calories, they are definitely an asset nutritionally.
Health wise, they are recommended to help prevent cancer, heart disease and infections.
They possible even help lower blood pressure.
Some even say that placing a slice under your pillow will help with insomnia.
So, before you try that last suggestion, let me share my three favorite sweet onion recipes! SWEET BAKED ONION For a wonderful side with dinner, take a large, sweet onion, with ends sliced off, and place it in a oven safe ceramic pan or bowl.
Make a criss-cross cut on the top and season with butter, salt and pepper.
Bake at 350 degrees for about an hour.
ITALIAN ROASTED VEGETABLES 1 large sweet onion quartered 1 red onion quartered 2 medium red potatoes halved 2 carrots cut in thirds 2 zucchinis cut halved 2 peppers (any color) quartered 6-8 large mushrooms halved 3/4 cup olive oil (vary according to taste) Italian Seasoning Garlic powder Butter Coat the bottom of a 9 by 13 glass pan with olive oil (you can also use coconut oil).
Put all veggies in a large bowl and coat with olive oil.
Season with garlic powder and Italian seasoning.
Transfer the veggies to baking dish and season again on top with garlic and Italian seasoning (experiment with amounts).
I put about 6 small blobs of butter on top as well.
Bake uncovered for an hour at 350.
Serves 4 to 6 people, so if there is only 2 of you cut it in half.
SWEET ONION PUDDING 6 medium sweet onions sliced very thin 1/2 cup butter or substitute melted in large skillet 1 tsp salt 2 tsp baking powder 2 tablespoons sugar 3 tablespoons flour 6 large eggs 4 ounces shredded Parmesan cheese 2 cups heavy cream Cook the onions in the butter over medium heat, stirring often.
This takes about 30 minutes and the onions will be caramel colored.
Remove from heat.
Lightly beat the eggs, and mix with cream and Parmesan cheese, then add all the dry ingredients gradually.
Combine the onion with the egg mixture and spoon into a lightly greased 13 by 9 baking dish.
Bake until set, about 30-35 minutes at 350.
Feeds 6 to 8 onion lovers.
Stay healthier and enjoy those sweet onions!
SHARE
