Onion 'Candy'

Large to jumbo bulbs have small necks and very sweet mild white flesh.

Candy onions have a sweet, subtly sharp flavor suited for fresh and cooked preparations. The bulbs should be peeled to remove the outer layers, and once trimmed and prepped, the flesh can be sliced and layered into sandwiches, chopped into salads and slaws, or minced into salsas. Candy onions can also be incorporated into relishes, marinated in vinegar and fresh herbs, or combined into chutney. In addition to fresh preparations, Candy onions develop rich, savory-sweet notes when cooked and can be used in any recipe calling for sweet onions. The bulbs can be minced and simmered into caramelized glazes, baked into stuffing and casseroles, grilled for burgers, or roasted alongside meats as a main dish. Candy onions can also be sauteed with other vegetables, battered and fried, tossed into stir-fries, or simmered into soups and curries. Try cooking Candy onions into a sweet jam or combining them with heavy cream, white wine, and parmesan to make creamed onions. The bulbs can also be hollowed, stuffed, and baked as a rich side dish. Candy onions pair well with cheeses such as cheddar, parmesan, blue, and goat, mushrooms, asparagus, green beans, garlic, meats such as poultry, beef, and pork, and fruits including mangos, apples, and citrus. Whole Candy onions will keep for 1 to 3 months when stored in a cool, dry, and dark place.