Roasted Sweet Onion
Take a Sweet Onion, leaving the outer skin on, pierce it in 5 or 6 places. Place in the oven at 200°C/gas mark 6 on a baking tray, and bake for 40 mins or until cooked. Test the onion is cooked by piercing with a knife until you feel no resistance from the centre. To serve, remove the outer skins if preferred, cut in half, sprinkle with cheese, crème fraiche or just simply season with salt and pepper. Works perfectly with roast meats or poultry.

Courgette Sweet Onion Salad
with Balsamic Vinegar

Take 2 -3 courgettes, top and tail, then cut into halves. With a vegetable peeler, slice the courgettes thinly lengthways. Peel and finely chop 2 Sweet Onions. Place the courgettes and Sweet Onions in a serving bowl, lightly sprinkle with Balsamic Vinegar and olive oil, and season with salt and pepper. Garnish with fresh herbs - mint or parsley work well - and serve as a side salad. For a twist, serve as a hot vegetable dish too. Lightly sauté the onions and courgettes once chopped/sliced. Serve with a splash of olive oil, and Balsamic Vinegar, then sprinkle with finely grated fresh parmesan.
This recipe is great with either fish or poultry as shown.

Other Great Ideas:
Quarter a Sweet Onion, cover in oil and lightly roast or grill. Fantastic served with a fresh Tuna steak.

Sliced or diced and added to any salad to create a real Mediterranean style salad - great served all year round.

Blooming Onions - the US craze. Cut the top part off the onion and peel the skin. Leaving the root intact, cut the onion into "petals" being careful not to go right to the bottom. Spread the petals apart - to help you can plunge the onion into boiling water for 1 minute before plunging into cold water. Dry briefly then dip in egg wash and cover well with a seasoned flour mixture before deep frying the onion. Once browned, leave the onion to cool slightly before opening the onion wider from the centre and put a small dish of a dipping sauce in the middle.

Add Sweet Onions to an omelette to add flavour and texture.