Sweet onion season is in full swing through August, and locally we have our own sweet supply.
Companies such as Aloun Farms started experimenting with sweet onions in 1997 and began farming them in 1999. These onions are short-day varieties that require only 10 to 12 hours of daylight to grow properly.
A premium sweet onion should be incredibly mild, with little if any sharpness. It should deliver a burst of sweetness and have a subtle, fruity flavor.
KEY INGREDIENT
Sweet onions are milder than other varieties because they have lower levels of sulfur compounds. Their high water content also dilutes the effect of sulfur and allows natural sweetness to come through.
This week, enjoy a recipe from Aloun Farms and two from high school participants in last year’s Sweet Onion Culinary Competition.
Baked Ewa Sweet Onion and Round Eggplant
Aloun Farms
- 1 large round eggplant, cut into 1/2-inch slices
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups prepared pasta sauce
- 1 medium sweet onion, thinly sliced
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine eggplant, oil, salt and pepper. Arrange on baking sheet. Bake 10 minutes.
Top each slice with pasta sauce, onion, basil, Parmesan and mozzarella cheeses, in that order. Bake 8 to 12 more minutes, until cheese is slightly browned. Serve hot. Serves 4.
Approximate nutritional information (based on vegetable-based tomato pasta sauce and not including salt to taste): 250 calories, 13 g fat, 3 g saturated fat, 10 mg cholesterol, 600 mg sodium, 26 g carbohydrate, 9 g fiber, 14 g sugar, 8 g protein
Ewa Onion and Lemongrass Basil Vinaigrette
Campbell High School
- 1 medium sweet onion, medium diced
- 1/4 cup vinegar
- 2 tablespoons Dijon mustard
- 2 cups basil leaves
- 2 tablespoons honey
- 3 tablespoons fresh Meyer lemon juice
- 3 tablespoons sugar
- 1-1/2 cups lemongrass and basil oil (see note)
- Salt and pepper, to taste
- 1-1/2 tablespoons black sesame seeds
Place first 7 ingredients (through sugar) in blender; blend till smooth. On medium speed, slowly drizzle in oil, blending until emulsified. Season with salt and pepper. Remove from blender and fold in sesame seeds. Makes 3-1/2 cups.
Note: To make lemongrass and basil oil, halve lemongrass lengthwise, then cut into 2-inch pieces. In a small saucepan, heat 1-1/2 cups vegetable oil and add a handful of basil leaves and stems, then lemongrass. Steep 2 hours on low heat. Cool and discard solids.
Approximate nutritional information, per 2-tablespoon serving (not including salt to taste): 130 calories, 13 g fat, 1 g saturated fat, 25 mg sodium, 4 g carbohydrate, 3 g sugar, no cholesterol, fiber or protein
Grilled Sweet Onion Lomi Tomato
Leilehua High School
- 1 medium sweet onion, sliced into 1/2-inch-thick rounds
- 12 ounces heirloom cherry tomatoes, halved or quartered, depending on size
- 1/2 cup sliced green onion
- 2 teaspoons fish sauce
- Sea salt, to taste
- 1 Hawaiian chili pepper, or to taste, optional
Grill onion slices on both sides over high flame. Do not cook through. Cool and dice.
In a medium bowl, combine onion with remaining ingredients. Let sit at least 1 hour, or overnight. Serves 4.
Approximate nutritional information (not including salt to taste): 35 calories, no fat or cholesterol, 250 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g sugar, 1 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com Opens in a new tab.
