Sweet Onion Dressing

Peel and dice 1 large sweet onion. Sauté in vegetable oil over
low heat for 10 minutes or until translucent. Place onions in a blender
with 1⁄4 cup each champagne vinegar and canola oil, 1/2 cup water,
1 tablespoon Dijon mustard, and a pinch of salt and white pepper.
Purée until smooth. Drizzle over salad greens or grilled meat.

Sweet Onion Soup

Peel and thinly slice 2 large sweet onions. Place onions and
1 tsp. vegetable oil in a large saucepan over medium-high heat.
Cook, stirring frequently, for 15 minutes. Add ½ cup brandy, cook until
contents are syrupy. Add 1 ½ cups low-sodium beef broth; simmer for
20 minutes. Season to taste and serve with croutons or crusty bread.

Stuffed Sweet Onion

Slice the top off 1 peeled sweet onion and scoop out the center.
Drizzle with olive oil and season with salt and pepper. Wrap in foil
and roast in a 350˚F oven for 30 minutes. Mix 2 oz.  goat cheese with
1 tbsp. each toasted pine nuts and diced dried figs. Take onion from
oven and remove foil; stuff with cheese mixture. Bake for 10 minutes,
drizzle with balsamic vinegar, and serve.