The Sweet Onion Source
Oso Sweet Bowl of Chili

onion soup recipeAlmost everyone loves a good bowl of red, and lots of sweet onion make this version a crowd pleaser. Like most soups and stews, it will taste even better if made a day or two ahead.


bullet042 pounds Oso Sweet Onions, sliced (about 1/3 inch)
bullet042 red bell peppers, cut in half, then into strips (about 1/3-inch)
bullet04Salt, as needed
bullet04Vegetable oil as needed
bullet044 pounds pork or beef stewing meat, cut into1-inch cubes
bullet046 cloves garlic, chopped finely
bullet042 tablespoons ground cumin
bullet041 tablespoon chili powder or to taste
bullet041 tablespoon paprika
bullet041 teaspoon ground cinnamon
bullet041/4 teaspoon cayenne pepper
bullet042 bottles (12 ounces each) amber ale*
bullet041/3 cup cornmeal
bullet041/2 cup water
bullet043 cans (about 15 ounces each) beans of choice or a mixture, rinsed and drained


bullet04Avocado Salsa (recipe follows)
bullet041-1/2 cups sour cream
bullet041/2 cup chopped cilantro
bullet043 large limes, cut into 24 wedges

In a large soup pot, heat 2 tablespoons oil. Stir in onion, bell pepper, and 1/2 tablespoon salt; saute onion and bell pepper until just wilted, about 5 minutes. Remove vegetables; reserve. To the same pan, heat 2 tablespoons oil; meanwhile, lightly salt meat. Brown meat on all sides in hot oil in batches. (Do not crowd pan or meat will not brown well.) (Add a little more oil to the pan as you go, if needed.) Stir in garlic and remaining spices; stir to coat meat. When spices become aromatic, about 3 minutes, stir in ale. Simmer, covered, until meat is just tender, about 1 hour; stir in reserved sauteed vegetables and beans; simmer, covered, until vegetables are cooked but still hold shape, about 15 minutes. Mix cornmeal with water; stir into chili. Cook uncovered until mixture thickens slightly, about 10 minutes. If necessary, add salt to taste. Serve chili along with condiments.

Yield: 12 servings

*12 ounces of ginger beer or gingerale and 1-1/2 cups of water can be substituted for ale.

Avocado Salsa

bullet041 cup chopped Oso Sweet Onion
bullet041/4 cup chopped sun-dried tomatoes (packed in oil)
bullet041 tablespoon white wine vinegar
bullet041/2 teaspoon sugar
bullet041/4 teaspoon red (hot) pepper flakes
bullet043 ripe (but still firm) California Avocados, cut in small dice

Mix onion with tomato, vinegar, red pepper flakes, and salt. Gently fold in avocado. Chill 1 hour to marry flavors. Serve at room temperature.

Makes about 3-1/2 cups

Serving suggestions pictured above:

Sweet Onion Cornbread with Cheddar Cheese

Sweet Onion and Orange Salad with Mint


©Oso Sweet Onions