April 7, 2000

It's Going to Be an

Oh-So Sweet Spring This Year!

Liven up your meals with these taste-tempting, healthy sweet onion recipes all year long.

These easy to make, deliciously satisfying recipes have been specifically developed to use the wonderful flavor qualities of sweet onions in combination with the benefits of healthy eating. Best of all, you won't shed any tears as you prepare them. What's more, the gentle nature of sweet onions makes them a real treat for people who can't tolerate regular onions.

Each dish is bursting with hominess and nourishment and guaranteed to provide a warm, invigorating eating experience whether there's a definite chill in the air or you spend your spring months amid swaying palms. Imagine the treat of food that's undemanding to prepare, tastes delicious and is good for you, too.

Clockwise from lower right: Onion-Onion Cheese Bread, Country Chicken Stew, Honey-Roasted Sweet Onion Salad Dressing

OSO Sweets, sweet onions work especially well with these recipes because they retain a crisp texture even after long cooking.

Buying and Storing Sweet Onions

Sweet onions usually sell out fast! So, it's a good idea to stock up when you see them. Try these simple tips for buying and storing "sweets," and you'll always have them on hand.


1. Sweet onions should be golden brown in color with a shiny tissue-thin skin and firm, tight, dry necks. (Ordinary storage onions appear darker and have thicker skins.)

2. When you cut into a sweet onion, look for a creamy white interior.

3. Avoid onions that have soft spots or surface bruises.


When stored properly, sweet onions should keep 4 to 6 weeks or longer. Because "sweets" have a higher water and sugar content, they require a little more care when storing. Like all good things, treat them gently to avoid bruising. Avoid storing them next to potatoes-they'll absorb water. Always wrap cut onions tightly in plastic wrap and refrigerate.

Try these tried and true methods to store your "sweets":

In the refrigerator: Store in a single layer in the vegetable bin on paper towels. For longer storage, wrap each onion in foil.

In the freezer: For long term storage, freeze your sweet onions. (Remember that the texture changes, so use these only for cooking.) Chop and place on a cookie sheet and put in the freezer. When frozen, place in freezer containers or bags. To store whole onions: Peel, wash, core and freeze in freezer-proof containers or bags.

Sweet Onions at Your Fingertips

Sweet facts, news and recipes are just a mouse-click away when you visit the SWEET ONION Web site at www.sweetonionsource.com

Get great recipes and more. Try your hand at Southwestern Sweet Onion Pasta; Sweet Onion, Potato and Spinach Salad with Caesar Dressing; Sweet Onion Relish; Hacienda Onion Salad and The Ultimate Onion Rings.


Country Chicken Stew

Traditional stews usually require long, slow cooking. This hearty chicken stew creates its own classic trend, developing full flavors from the unique characteristics of sweet onions. And it all happens in just about 60 minutes. You'll love the homey, soul-satisfying filling with its delicious pot-pie qualities. So will everyone else who tastes it.

4 1/2 cups reduced-fat chicken broth
3 pounds boneless chicken breast
1 cup medium-diced OSO Sweet Onions
2 whole OSO Sweet Onions, quartered*
1 tablespoon butter
2 tablespoons vegetable oil
1/2 cup flour
2 cups frozen peas & carrots
Salt & pepper to taste

Place chicken broth in saucepan. Add whole chicken breasts and bring to a boil. Lower heat to medium and poach chicken until cooked. (About 15-20 minutes.) Remove chicken from broth; set aside to cool. (When cool enough to handle, cut into 1-inch pieces.) Add diced and quartered onions to broth and cook over medium heat 8-10 minutes or until a knife removes easily when a quartered onion is pierced. With a slotted spoon, remove quartered and diced onions to a side dish. Pour remaining chicken broth into a bowl; set aside. Without washing the pan, melt butter and vegetable oil over low heat. Slowly whisk in the flour, cooking and stirring constantly for one minute. Slowly add chicken broth, whisking constantly until flour is well blended and mixture is smooth. Add chicken, peas and carrots, diced and quartered onions. Mix all ingredients together so they are well blended with the sauce. Add salt and pepper.

Serves 4-6.

*Keep root end attached to hold the onion together while it's cooking.


Onion-Onion Cheese Bread

This bread is filled with two tasty onion surprises. Better yet, it's almost a meal in itself. Onions enjoy a quick saute with fresh rosemary (use dried if fresh isn't available), then are spread on baguettes or even a pizza bread round.

One large baguette
For the Onion Topping:
2 tablespoons olive oil
2 cups sliced OSO Sweet Onions
1 tablespoon sugar
2 tablespoons fresh rosemary, minced
1 cup sliced scallions
1 teaspoon salt

Heat olive oil in a 10-inch skillet. Add sweet onions, sugar and rosemary; mix well. Cook over medium heat 5-8 minutes or until onions turn golden brown. (The sugar helps them brown.) Add scallions and salt and cook another 2-3 minutes or until scallions are wilted. Set aside.

For the Cheese Topping:

8 ounces light cream cheese, softened
3/4 cup Parmesan cheese
1 egg
1 teaspoon salt
1 cup very finely minced turkey ham or
regular ham, if desired (mince ham in food processor for best results)

In a small bowl, blend cream cheese, Parmesan, egg, salt and ham. Mix well. Just before serving cut baguette in half, lengthwise. Spread each half with cheese topping to cover. Arrange onion mixture on top of cheese. Bake in a preheated 425 degree oven for 10-12 minutes or until lightly browned. Cool 5 minutes before slicing into 5-inch long pieces. Serve immediately.


Master Recipe for Honey-Roasted Sweet Onions

The easy technique of oven-roasting a batch of sweet onions with golden rich honey provides delicious ingredients for two recipes at one time. When the onions have finished roasting, just divide the mixture in half and use one portion for a quick-as-a-wink appetizer or vegetable topping and the second to whip up a batch of creamy salad dressing. The dressing will remind you of a delicate honey-mustard. These sweet onions are so good on their own you can use them "as is"-if you don't eat them all right out of the pan you cooked them in, that is.

4 medium OSO Sweet onions, peeled and quartered
1 cup honey
1 tablespoon light brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt

Place onions on a baking sheet and drizzle with honey; sprinkle with brown sugar and add spices. Mix well with a spoon. Sprinkle with salt. Bake, uncovered in a 425 degree oven for 15-20 minutes, stirring occasionally and watching to be sure the honey doesn't burn. The onions should slowly turn a beautiful golden brown as they cook. Cool 5 minutes. Use the cooked onions and their pan juices to make the following recipes:


Honey-Roasted Sweet Onion Salad Dressing

Prepared Honey-Roasted OSO Sweet Onions

1 cup light or reduced fat mayonnaise
1 1/2 tablespoons spicy brown or Dijon mustard
1 tablespoon honey
1/3 cup chopped fresh parsley

Place one-half of the onions from the master recipe and their pan drippings into a food processor. Pulse 10 times. Remove and pour into a large mixing bowl. Add mayonnaise, mustard, honey and parsley. Refrigerate until serving time. Serve as salad dressing with your favorite greens.


Creamy Honey-Roasted Sweet Onion Spread

Prepared Honey-Roasted OSO Sweet Onions

6 ounces reduced-fat cream cheese (Neufchatel), softened

Place one-half of the onions from the master recipe and their pan drippings into a food processor. Pulse 10 times. Pour into a mixing bowl; blend in cream cheese by hand until incorporated well. Use as a spread for crackers, on sandwiches or as a vegetable topping.


Free "Guide to Sweet Onions" Recipe Brochure

For more delicious recipes and information on sweet onions, send a stamped, self-addressed #10 envelope to:

Sweet Onion Brochure
OSO Sweet Onions
2360 Orchard Lake Rd.
Suite 102
Sylvan Lake, MI 48320

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