Peruvian-grown sweet onions are in season now through January, making them a perfect item to promote during fall and winter holidays.
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Sweet onions represent the largest share of total onion dollar sales at 35%. Their distinctive, delicately sweet flavor makes them hugely popular with consumers. They’re so sweet you can eat them raw like an apple! Sweet onions make a great addition to a variety of crowd-pleasing recipes. Check out some of our favorite recipes below!
recipe idea: Sweet Onion & Gruyère Tart
This easy-to-make yet stunning cheese and onion tart is a great way to impress a dinner party. We recommend serving it as an appetizer.
½ cup grated Gruyère cheese
½ cup grated Parmesan cheese
2 teaspoons fresh thyme, finely chopped
1 sheet frozen puff pastry, defrosted overnight in the refrigerator
1 tablespoon olive oil
2 medium Nature's Partner sweet onions, peeled, halved, and sliced very thinly into half-moons
1 tablespoon half and half
3 tablespoons unsalted butter, diced
1 teaspoon kosher salt
2 teaspoons fresh chives, minced
Preheat the oven to 400°F.
Combine the two cheeses and thyme in a small bowl. Lay out the puff pastry on a baking sheet and brush the edge of all four sides with olive oil. Spread the cheese/thyme mixture evenly on the puff pastry until it almost touches the edges.
Lay sliced onion half-moons in a diagonal pattern on top of the cheese mixture, overlapping slightly. Brush the top of the onions with half and half. Dot butter on top of the onions and sprinkle with salt.
Bake for 25 minutes or until the pastry is golden brown. Garnish with minced fresh chives before serving. Enjoy!
recipe idea: BAKED SWEET ONIONS WITH LEMON RICOTTA FILLING
We lightened up traditional baked onions with a bright, lemony filling.
For the baked onions:
4 medium-sized Nature’s Partner sweet onions
2 tablespoons extra virgin olive oil, separated
1 tablespoon balsamic vinegar
2 tablespoons butter
Salt and pepper, to taste
For the lemon ricotta filling:
1 cup ricotta cheese
1 cup fresh spinach, tightly packed
Zest of one lemon
Salt and pepper, to taste
For the herbed bread crumb topping:
¼ cup panko crumbs
3 tablespoons finely-chopped Italian parsley
1 teaspoon olive oil
Preheat oven to 400°F. Cut of the top and bottom of each onion, leaving the skin on to prevent the onions from drying out. Drizzle one tablespoon olive oil in the bottom of an 8-inch cast iron skillet. Place trimmed onions inside. Drizzle the balsamic vinegar and remaining olive oil evenly on top of the onions. Season onions liberally with salt and pepper. Divide the butter into four small cubes and place one cube on top of each onion. Roast for one hour, then remove from oven and let cool for 10 minutes. Do not turn oven off.
While the onions are baking, make the filling by thoroughly mixing together all filling ingredients in a bowl. Refrigerate until you are ready to fill the onions. Make the bread crumb topping by whisking together all topping ingredients in a different bowl. Set aside.
Once the onions have cooled enough to handle, hollow out the center of each baked onion to make room for the filling. (The removed onion can be saved for use as a sandwich/burger topping.) Spoon ricotta filling into a piping bag or gallon zip-top bag with one corner snipped off and pipe equal amounts of the filling into each onion. Alternatively, add filling directly to onion with a small spoon. Once all onions are filled, cover onion tops evenly with the herbed bread crumb topping.
Bake for an additional 5-10 minutes until the bread crumb topping is golden and crispy. Serve in slices, making sure to remove onion skin before eating. Enjoy!