This week’s Vegetable Box Feature: Spanish Onion
Did you know? Spanish onions are a particular kind of yellow onion and they are slightly sweeter and more delicate in flavor than other varieties.
Fun Fact: Spanish onions are grown in low-sulfur soil, which reduces their intensity and allows the sweet starch to shine through when cooking.
How to Store Them: They can be kept in a cool dry place until they are peeled and/or cut. Once they have been peeled, it is best stored in the fridge to avoid contamination. Halved, sliced, or chopped, raw onions should also be refrigerated in an airtight container or resealable plastic bag. You can hang on to a halved or sliced onion in an airtight container in the fridge for about one week.
How to Use: Due to their mild flavour they are often used raw and sliced for salads and sandwiches and as a garnish. They can also be baked, sautéed, or fried. They are perfect for caramelized onions because they offer the most balanced-sweet-savory flavor profile.
Homemade Caramelized Onions for Pizza and Burgers
Created By: Victoria
Can be used on anything but delicious on pizza and burgers!
2 Spanish Onion
½ tsp Salt
1 tsp sugar
1 TBSP Balsamic Vinegar
1 TBSP Olive Oil
1. Slice the onions into pieces of 1/8″ thick.
2. In the non-stick pan, put the olive oil.
3. Drop the onions into the pan and add the salt and pepper.
4. Cover with a lid and let it simmer on low heat. It should leave juice.
5. When all the juices evaporate, the frying process will begin — brown the onions a little.
6. Add the balsamic vinegar.
7. Add the sugar, and caramelize it for a few minutes to get an easy taste of fried onion, but do not exaggerate. We need the caramelized onions. But not burned onions.
8. Put the caramelized onions in a bowl, cover them, and let the onions cool down.
9. Now you can enjoy this delicious topping that gives a French and refined taste to your favorite dishes.
Tomato Onion Salad
Created by: Taste of Home
A delicious spring side dish!
4 large tomatoes, sliced (could also use this week’s vine tomatoes)
2 medium Spanish onions, thinly sliced and separate into rings
1/4 cup olive oil
2 TBSP red wine vinegar
2 TBSP minced fresh parsley
1 tsp salt 1 tsp Italian seasoning
1 tsp finely chopped onion
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp pepper
1. Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.
Roasted Spanish Onions in White Wine, Spices & Herbs
Created by: Albert Bevia
A delicious side dish for your favourite protein.
1 large Spanish onion
1 cup white wine
2 TBSP extra virgin olive oil
1 tsp lemon juice
2 cloves garlic
1/2 tsp saffron threads
1 tsp parsley flakes
1/2 tsp dried thyme
2 sprigs fresh rosemary
pinch sea salt
pinch freshly cracked black pepper
handful freshly chopped parsley
1. Cut one large Spanish onion into rings that are a little over a 1/4 inch thick, place the slices of onion in a single layer on a casserole dish, set aside.
2. Add 1 cup of white wine into a large bowl, also add in 2 tbsp of extra virgin olive oil, 1 tsp of fresh lemon juice, 2 cloves of garlic that have been thinly sliced, pinch in 1/2 tsp of saffron threads, 1 tsp of dried parsley flakes, 1/2 tsp of dried thyme and season with sea salt & freshly cracked black pepper, whisk together until well combined.
3. Slowly pour in the wine mixture over the onions, making sure that the slices of garlic are swimming in the wine sauce and not on top of the onions, season the onions with sea salt & freshly cracked black pepper and add in 2 sprigs of fresh rosemary, again make sure the rosemary is in the white wine sauce and not on top of the onions.
4. Add the casserole dish into a preheated oven, bake for 45 minutes.
5. Once the onions are cooked gently transfer them to a dish, drizzle the remainder of the sauce and the garlics over the onions and sprinkle the dish with some freshly chopped parsley, enjoy!
Oven Roasted Stuffed Spanish Onions
Created By: Nina-Kristin Isensee
36 oz low-sodium beef stock
5 large Spanish onions
2 1/2 pounds ground meat (a blend of pork and lean beef, or just beef)
Handful fresh thyme, stems removed and chopped
8 oz mild cheese like Monterey jack (about 2 cups shredded) Salt and pepper, to taste (about 1/2 tsp each)
14 fl oz whipping cream
1. Bring the stock to a boil in a large saucepan. Peel 8 onions and cook them in the stock until they soften, for approximately 15-20 minutes.
2. Preheat the oven to 390°F/200°C.
3. Brown the ground meat in a skillet, then drain it.
4. Dice the remaining onion and mix with the thyme, cooked ground meat, and shredded cheese. Season with salt and pepper, and stir to combine.
5. Drain the cooked onions and reserve the stock. Cut the onions in half along the equator. Place in a baking dish, scoop out the centers a bit if necessary, and fill with the meat mixture. Mix the stock with the cream and pour over the onions.
6. Bake for 30-40 minutes, until they take on a nice golden-yellow color and get crispy on top. Serve immediately.
Recipes curated by Lauren
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