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Healthy Living: Red Onions

If you don’t like the pungent taste of an onion try a red onion. Red onions have a milder, sweet taste and are delicious grilled, raw or lightly cooked. Red onions are a good source of the flavonoid quercetin. Quercetin possesses anti-cancer, anti-fungal, anti-bacterial and anti-inflammatory properties.  Onions are also a good source of vitamin C and vitamin B6.  Try these recipes using Tanimura & Antle Sweet Italian Red Onions.

Roasted Red Onions and Cheesy Bread Crumbs
Serves 8

2 Tanimura & Antle Artisan® Sweet Italian Red Onions, each cut crosswise into 4 slices
1 Tbsp Italian parsley, chopped
1-2 Tbsp Olive oil
1/2 cup dry white wine
1/2 cup seasoned dry bread crumbs
1/2 cup shredded Swiss cheese
2 Tbsp butter, melted

Heat oven to 400° F, then lightly oil 12x9x2-inch baking pan. Place onion slices in single layer in pan.

Drizzle with oil; sprinkle with salt and pepper.

Add wine to pan. Roast in 400° F oven for 30 minutes.

Mix breadcrumbs, cheese and butter. Press onto tops of onion slices. Continue roasting until topping is golden, 12 to 15 minutes longer. Sprinkle with parsley.

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Caramelized Onion Crostini
Serves 24

2 Tanimura & Antle Artisan® Sweet Italian Red Onions, thinly sliced
1/2 French baguette, thinly sliced (24 slices)
1 Tbsp olive oil
2 Tbsp butter
1 tsp fresh thyme, chopped
1/4 tsp salt
1/4 cup soft goat cheese
Fresh thyme leaves

Heat oven to 375° F. Place bread slices in a single layer on baking sheet; brush tops lightly with oil. Bake until golden brown, 8 to 10 minutes. Cool on wire racks. (Toast can be baked 1 day ahead; store in airtight container.)

Heat butter in large skillet over medium heat. Sauté onions until soft and golden brown, about 20 to 25 minutes. Stir in chopped thyme, salt and pepper.

Spread 1/2 teaspoon cheese on each toast slice. Top with 1 teaspoon onions. Garnish with thyme leaves.

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Marinated Vegetable Salad
Serves 4-6

1/2 small Tanimura & Antle Artisan® Sweet Italian Red Onion, thinly sliced
3 celery stalks, rinsed, thinly sliced
4 radishes, rinsed, thinly sliced
2 carrots, peeled, thinly sliced
1/2 cup Kalamata olives, pitted
1/3 cup Italian dressing

Combine radishes, celery, carrots, onion and olives in bowl. Add dressing; toss to coat. Season with salt and pepper. Cover and refrigerate for 2 to 24 hours .

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Posted in: Healthy Living

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