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Recipes on this page:
Caramelized Onions (return to top)
- 2 lbs onions, sliced
- 1 Tbsp olive oil
- 1 Tbsp Butter
- 2 Tbsp chopped fresh herbs, such as rosemary, sage, thyme, savory (optional)
- Salt and freshly ground pepper to taste
Toss onions in hot oil in skillet over medium heat until oil coats onions. Cover and cook, stirring frequently, 15 minutes.
Stir in herbs; season with salt and pepper.
Cook uncovered over medium heat, stirring frequently, until onions are golden brown, about 10 minutes.
Onion Marmalade (return to top)
Makes about 3 cups
- 2 lbs onion, cut julienne
- 2 Tbsp olive oil
- 1 c red wine
- 1 c red wine vinegar
- 1 c packed brown sugar
- 1 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 Lemon, zest (minced) and juice
Sauté onions over high heat 5- 10 minutes, until translucent and soft. Lift out of pan.
Add red wine and vinegar to onion pan. Stir and swirl to dissolve any cooked on bits. Bring to a boil; simmer until liquid is reduced by half.
Add sugar, black pepper, cayenne, lemon zest and lemon juice. Stir to dissolve sugar. Return onions to pan. Simmer 10 minutes to blend flavors. Serve as side dish to roast beef or pork or grilled salmon.
Grilled Sweet Onions (return to top)
- 1 sweet onion, peeled and quartered
- 1 small lemon, quartered
- 2 tsp minced parsley
- 2 Tbsp butter
- Lemon pepper, to taste
Place onion in small iron skillet or on large sheet of aluminum foil.
Squeeze lemon over onion, and add lemon piece to onions. Add parsley and butter. Season with lemon pepper.
If using foil, fold edges of foil together to seal tightly. Place skillet or foil pouch on grill over medium heat. Cook until onion is soft, about 15 minutes. Stir pan, or turn pouch occasionally. Serve hot as side dish.
Variation: Sprinkle grated parmesan cheese over cooked onion prior to serving.
Minty Onions (return to top)
Makes 6 servings
- 1/4 c loosely packed fresh mint leaves
- 2 medium sweet onions, sliced
- 6 Tbsp white wine vinegar
- Salt and pepper to taste
Chop mint leaves. Mix with onion and the vinegar and chill 30 minutes.
Season well with salt and pepper. Serve as condiment, salad, or vegetable side dish.