by Cheffy Baby
Chef's Tip:
Sweet Onions Add Flavor And Nutrition While
Saving You Bread.
(NAPS)—Stretching your food
dollars doesn’t have to mean
abandoning flavor. That means
you can still enjoy cool-weather
favorites such as luscious stews,
roasted chickens, succulent pot
roasts and more, while cutting
costs.
The key? Stock up on affordable
hearty root vegetables that
add flavor, nutrition and value to
the dishes you serve—ingredients
that I call “superfoods.”
For instance, take the sweet
onion. It’s even better for you than
a normal onion, and, as any chef
will tell you, a sweet onion is the
ultimate in savory flavor. Plus,
adding one jumbo OSO sweet
onion—a type of onion grown in
the mineral-rich mountains of
Chile—can add 2 portions to a
tuna casserole or your favorite
crock pot dish.
Maybe just as important
though, mildly-flavored OSO
sweet onions won’t make you cry
when you cut them and have a
longer shelf life than their traditional
counterparts. That means
putting an end to tossing unused
onions that have sprouted green
shoots.
Also, anyone with a sensitive
stomach will be happy to know
that because of their low acid content,
sweet onions will not upset
your stomach like regular onions.
Cooking With Onions
Add a slice of sweet onion to a
sandwich, grilled cheese or hamburger
and you’ll be instantly eating
better. You can also saute
them and add the onions to the
mac and cheese you feed your kids
to boost flavor and nutritional
content, or even toss them in with
some canned veggies to help fight
off cancer and heart disease.
The possibilities are endless
because the onion is used in more
cuisines than any other vegetable
in the world. Try this delicious
dish made with savory sweet
onions:
Maple-Balsamic Chicken
Thighs
1 OSO Sweet Onion
Vegetable oil spray
6 chicken thighs
Salt and pepper
1⁄4 cup olive oil
1⁄2 cup maple syrup
3 Tablespoons balsamic
vinegar
3 Tablespoons Italian
seasoning
Remove skin from onion and
cut into 6 slices. Arrange flat in
a 13 x 9-inch baking pan and
spray with vegetable oil spray.
Place each thigh on top of an
onion slice. Generously sprinkle
with salt and pepper. Mix
remaining ingredients and generously
brush each thigh/onion
combo, covering as much of the
chicken and onion as possible.
Roast at 400°F in middle of oven
for 15 minutes; reduce oven
temperature to 350°F and roast
30 minutes, basting with pan
juices 2 or 3 times.
For more recipes and information,
visit our recipes section.
• Born in Florida, Cheffy Baby
resides in Thailand and teaches
international cooking.
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