Sweet Onion Casserole, Fried Sweet Onions and Corn, Roasted Sweet Onion, Cucumber and Tomato, Sweet Onion Relish

Sweet Onion Casserole

  • ¾ cup uncooked rice
  • 1 ½ cups water
  • ¼ lb. butter or margarine
  • 3 lbs. sweet onions
  • 1 cup half and half
  • 2 cups shredded Swiss cheese
  • Salt & pepper to taste

Rinse the rice and drain it using a fine mesh strainer. Rinse until the water runs clear to avoid clumping of the rice. Preheat the oven to 350 degrees F. Spraya 2-quart baking dish with cooking spray and set aside. Place the water in a saucepan and bring to a boil. Reduce heat and add in the rice. Stir once and allow the rice to simmer until it is about half-cooked, about 5 minutes. Drain the rice and set aside. Melt the butter in a large skillet, add the onions and cook and stir until the onions are translucent, but not browned, about 8 minutes.

Mix the cooked onions and butter with the rice. Stir in the half and half, add salt and pepper to taste. Stir in 1 ¾ cup of the Swiss cheese. Spoon the rice onion mixture into the prepared casserole dish. Sprinkle the remaining cheese over the top. Place baking dish in preheated oven and bake uncovered about 1 hour until rice is cooked and casserole is lightly browned.

Fried Sweet Onions and Corn

  • 4 ears of fresh corn
  • 1 medium sweet onion, diced
  • 3 Tbsp, butter or margarine
  • salt & pepper to taste

Husk the corn and cut off the corn kernels from the cob. In a large skillet over medium heat, melt the butter. When butter is hot, add the corn kernels and sauté until the corn starts to become tender. Add the diced onion and continue to sauté the corn and onions until onion begins to turn crispy. Add the salt and pepper to taste.

Roasted Sweet Onion, Cucumber and Tomato

  • 1 large cucumber
  • 1 large tomato
  • 1 medium sweet onion
  • 1 teas garlic powder
  • 1 teas. Italian seasoning
  • salt & pepper to taste
  • Extra virgin olive oil

Peel and seed the cucumber and cut it into large pieces. Cut the onion in quarters and cut the tomato into thick slices. Preheat oven to 350 degrees F. Spray a baking pan with cooking spray. Place the cucumbers and onions on baking sheet together with the tomato slices. Sprinkle the Italian seasoning, garlic powder and salt and pepper over the vegetables. Drizzle olive oil over the vegetables. Place baking pan in preheated oven and roast for about 10 minutes. Turn the vegetables over, return pan to oven and bake until vegetables are tender, about 10-15 more minutes.

Sweet Onion Relish

  • 2 cups sweet onion, finely diced
  • ¼ cup sugar
  • ¼ cup distilled vinegar
  • ¼ teas. dry mustard
  • ¼ cup light corn syrup
  • 1/8 teas turmeric
  • ½ teas pepper
  • ¼ teas salt
  • ¼ teas celery seed

Place the sugar, vinegar, corn syrup, dry mustard, turmeric, salt, pepper and celery seed in a small saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Boil mixture for 2 minutes. Stir the onions into this mixture. Bring to a boil. Cover the saucepan, reduce heat and simmer until the onion is tender, but still crisp, about 5 minutes. Stir occasionally during cooking. Remove pan from stove and cool the onion relish. When cool, transfer the onion relish to a jar with a tight lid. Relish may be stored in refrigerator for 3-4 weeks.