Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado onions are featured in our Honey Stewed Onions recipe.
In 2010 Colorado produced 288 million pounds of onions, valued at $43 million, ranking the state 6th in the nation for onion production. Good quality onions should be firm and hard with short, tight necks and dry papery skins. Slightly loose outer skin is common and should not affect quality. Avoid onions that show mold, decay or blemishes. Look for Colorado onions at your local farmers’ market, grocery store or at restaurants across the state.
Honey Stewed Onions
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC
2 lbs. Yellow Onion, peeled and julienned
3 Tbsp. Olive Oil
1 tsp. Black Ground Pepper
1/2 tsp. Crushed Red Pepper
1/2 Cup Honey
Heat a sauté pan, add the oil then heat the oil. Add the julienned onions and sauté until golden brown. Add black pepper and pepper flakes and mix well. Add honey, bring to a simmer and cook down (reduce). Remove from the pan and cool on a cookie sheet. Serve on flatbread or as an ingredient on pizza.
Enjoy with a Colorado wine, such as a glass of Riesling, from Snowy Peaks Winery, located in Estes Park, Colorado.
for a complete list of recipes.