The Sweet Onion Source
Super Sloppy Josés

onion soup recipeInstead of bland supermarket-style hamburger buns, this blissful marriage of heat-and-sweet languishes on a golden wedge of cornbread.

bullet042 tablespoons olive oil
bullet041 Oso Sweet Onion, cut into 1/2-inch dice
bullet041 poblano chile or green bell pepper, seeded and chopped
bullet041 1/2 pounds lean ground beef
bullet041 tablespoon chili powder
bullet042 teaspoons ground cumin
bullet041 1/4 teaspoons salt
bullet042 (10 ounce) cans diced tomatoes with chilies
bullet041/2 cup ketchup
bullet042 tablespoons chopped fresh cilantro
bullet041 (8- or 9-inch round) cornbread, purchased or homemade, cut into 6 wedges

bullet04Oso Sassy Pickled Onions (recipe follows)

Heat oil in a large skillet over medium heat. Add the diced Oso Sweet Onion and chile and cook, stirring, until soft. Increase heat to medium-high and add beef. Season with chili powder, cumin, and salt. Cook, stirring and breaking beef into small chunks, until no longer pink. Stir in the tomatoes with chilies and the ketchup. Cook, stirring occasionally, until juices have thickened slightly, about 5 minutes. Stir in the cilantro.

Ladle beef mixture over cornbread. Mound Oso Sassy Pickled Onions on top. Serve at once.

Yield: 6 servings

Oso SASSY PICKLED ONIONS

bullet041 Oso Sweet Onion, very thinly sliced and separated into rings
bullet041/3 cup distilled white vinegar
bullet041 1/2 tablespoons olive oil
bullet041/2 teaspoon hot red pepper flakes
bullet041/4 teaspoon salt
bullet041 tablespoon chopped fresh cilantro

Place Oso Sweet Onion in a heatproof bowl. In a small saucepan, combine vinegar, oil, pepper flakes, and salt. Heat just until mixture reaches a boil. Immediately pour over onions, tossing to coat. When cool, stir in cilantro. Use at once, or refrigerate, covered, up to 3 days.

©Oso Sweet Onions