Oven-Roasted Onions

In a roasting pan, toss 4 SMHEART® onions, cut into eighths, with 2 tablespoons olive oil. Sprinkle with salt and pepper. Roast, uncovered, in a 400°F oven for 30 minutes. Stir occasionally during roasting.

Onion and Sweet Potato Sauté

Onions and sweet potatoes pair perfectly in a tasty sauté sparked with flavorful sausage. From prep to table, you can complete this colorful, appetizing, and nutritious dish in a half hour or less.

• 1 pound (about 4 links) fully cooked sausage of choice, cut on the diagonal in 1/2-inch slices
• 3 tablespoons olive oil, divided
• 1 pound sweet potatoes (yam variety), peeled and julienned
• 1 pound SMHEART® onions, cut in 1-inch wedges, then separated
• 2 stalks celery, sliced thinly on the diagonal
• 1 green pepper, julienned
• 3 cloves garlic, chopped finely
• Salt, as needed
• 2 tablespoons chopped fresh marjoram or fresh oregano or 2 teaspoons, dried
• 1/2 teaspoon sugar
• 1/2 tablespoon red wine vinegar
• 3 cups hot, cooked pasta, rice or polenta

Sauté sausage in 1 tablespoon oil until lightly browned.  Remove from pan;
reserve on paper towel.  In the same pan, heat remaining 2 tablespoons oil;
sauté sweet potato until tender-crisp and lightly browned.  Stir in remaining
vegetables and 1 teaspoon salt; sauté until tender.  Return reserved sausage
to pan.  Stir in marjoram or oregano and sugar.  Add more salt if necessary;
lightly season with freshly ground black pepper.  Remove from heat; stir in
vinegar.  Serve with pasta, rice or polenta.

6 servings

The Ultimate Onion Rings

These lightly battered rings, seasoned with herbs and Dijon mustard, cook up crisp and golden — a delightful complement to the rich, bold flavor of SMHEART® onions.

• 2 SMHEART® onions, about 8 ounces each
• 1 cup flour
• 2 tsp. Herbes de Provence or Italian herb seasoning
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 cup beer
• 2 T. Dijon mustard
• Peanut, corn or vegetable oil for frying

Peel SMHEART® onions and cut crosswise into 3/8-inch thick slices; separate into rings.  In a medium bowl, combine flour, herbs and seasonings.  Gradually stir in beer; add mustard and whisk batter until smooth.  Heat about 3 inches of oil in a deep fat fryer or large kettle to 375 degrees.  Dip the rings into the batter, coating well, and allow excess batter to drip back into the bowl.  Fry the onion rings in small batches for about 3 minutes, or until golden brown, turning occasionally.  Transfer onion rings with a slotted spoon to paper towels to drain.  Serve hot.

Makes 4 servings.

Grilled Harvest Sandwich Loaf

This vegetarian sandwich celebrates the bounty of the harvest with grilled vegetables packed in a carved, crusty loaf of bread, perfect for tailgate parties and hikes.

• 2 SMHEART® onions, thickly sliced
• 2 red bell peppers, halved  
• 1 medium zucchini, sliced lengthwise  
• 1 loaf unsliced Italian bread (1 pound)  
• 1 clove garlic, crushed  
• 1/2 cup prepared flavored humus (sun-dried tomato, roasted pepper or garlic)  
• 1 bunch arugula, washed and trimmed  
• 1 cup alfalfa sprouts  
• 1 tablespoon olive oil  
• 2 teaspoons balsamic vinegar, salt and pepper, to taste  

Grill onions, peppers and zucchini until lightly charred. Remove from grill when done; set aside. Place peppers in paper bag until cool. Meanwhile, cut loaf of bread in half horizontally; scoop out some bread from both halves to make a shallow trough. Rub cut surfaces of bread with garlic; set aside. Remove peppers from bag; rub off skins and slice into lengthwise strips. Spread humus over bottom half of bread. Layer onions, zucchini and peppers, beginning and ending with onions. Lay arugula leaves over vegetables and arrange sprouts over top. Combine oil, vinegar, salt and pepper; drizzle over sprouts. Replace top half of bread and press down gently. Wrap in foil or plastic wrap. Refrigerate several hours or overnight. Unwrap and cut crosswise into slices.

Makes 8 to 10 slices.