Sweet Onion Express Recipes

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South American Black Bean Soup

Ingredients

1 Sweet Onion, diced
1 Tbsp. olive oil
4 large cloves fresh garlic, crushed
4 cans (16 oz. each) black beans, undrained
2 cups chicken broth
1 Tbsp. ground cumin
1/4 tsp. cayenne pepper
Salt, to taste
2 fresh limes (1 for garnish)
1 Bunch fresh chopped cilantro, for serving
Sour cream, for serving

Cooking Instructions

Sauté onion in olive oil in a large saucepan over medium high heat until soft. Add garlic and cook 1-2 minutes to infuse flavors. Stir in black beans and chicken broth. Season with cumin, cayenne pepper and salt. Reduce heat to a medium-low setting, cover and simmer 20-30 minutes or until as thick as desired. Stir the juice of 1 fresh lime into the soup. Ladle soup into serving bowls and top liberally with chopped fresh cilantro. Add a dollop of sour cream and garnish with a slice or wedge of lime. Serves: 6-8

Vidalia Sweet Onion & Artichoke Appetizer

Ingredients

4 oz. cream cheese, softened
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. salt
Tabasco sauce, to taste
1 can (14 oz.) artichoke hearts, drained and finely chopped
4 Baby Vidalia Sweet Onions, chopped
1 cup Parmesan cheese, finely grated
Additional Parmesan cheese, for topping
Assorted crackers, bagel chips or toasted pita points, for serving

Cooking Instructions

Beat cream cheese with mayonnaise, lemon juice, salt and Tabasco sauce until smooth. Fold in chopped artichoke hearts, Baby Vidalia Sweet Onions and Parmesan cheese. Spread mixture evenly in a shallow casserole dish and top with a light sprinkling of additional Parmesan cheese. Bake, uncovered, in the center of a preheated 375º F oven for 30-35 minutes or until golden. Serve warm with crackers, bagel chips or toasted pita points. Serves: 8-10

Breezy Sweet Onion & Broccoli Soup

Ingredients

3 Tbsp. butter or margarine
3 Tbsp. all purpose flour
2 cups chicken broth
1 Bunch fresh broccoli
1 jar (12 oz.) Chopped Vidalia Onions, well drained
1 cup Half and Half
1 cup sharp cheddar cheese, shredded
Grated zest of 1 fresh lemon
Salt & pepper, to taste
Fresh lemon slices, garnish

Cooking Instructions

Melt butter in a large saucepan over medium heat. Whisk in flour to form smooth paste. Whisk in chicken broth and cook until smooth. Rinse broccoli and trim into small bite sized pieces. Add broccoli, onions and Half and Half to the chicken broth mixture and cook, uncovered, until broccoli is tender. Add cheese and stir until smoothly melted and blended. Add grated lemon zest and season, to taste with salt and pepper. Garnish bowls with slices of fresh lemon.