What We’re Cooking: Candy Onions

This Thanksgiving, my grandfather arrived at the house bearing a surprise: a half bushel of delicious cameo apples and a bunch of candy onions straight from the Amish produce auction. After gorging all day Thursday, we took more than our fair share of apples and onions, schlepping them early Friday morning from Gap, to the train station, to DC and work, back to the train station, and then finally all the way home to Baltimore. It was a long, hard, heavy journey. But in the end, it was completely worth it.

Everyone knows about apples, but I’d never tasted a candy onion until this weekend. A candy onion is a mild, sweet onion with a firm texture. The best way to bring out their sweetness is to grill or saute them and layer them on hamburgers (which will plan on doing tonight) or pizza (tomorrow).

For grilling, slice the onion in 1/2 inch thick slices. Rub olive oil, pepper, and salt onto the rings (don’t separate the rings within the slices, if that makes sense) and transfer them to the grill. Grill them for 15 to 20 minutes on medium heat until they are nicely browned and smell delicious. Pop them on top of your burger.

For sauteing, slice the onion into thick slices, but this time separate the rings. Heat a pan with olive oil over medium low heat. Pour the onions into the heated pan and cook for 30 to 50 minutes (depending on how sweet you want your onions; the longer you cook them, the sweeter they’ll get), stirring every 7 or 8 minutes. Layer them on top of your pizza. And voila!

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One Response to What We’re Cooking: Candy Onions

  1. hemphaus says:

    Great post!


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