If Paul Revere was from San Diego and the British hadn’t been trying to invade the States, he very well may have rode through the streets of down town proclaiming “The Onions are coming! The Onions are coming!” Of course he would’ve been referring our local, seasonal delicacy, the Imperial Sweet Onions. Revere’s fellow patriot and Commander, General George Washington even stated “The onion is the most favored food that grows.”
At Iowa Meat Farms and Siesel’s Meats, we couldn’t agree more with our founding father, which is why we bring in nearly two tons (that’s 4,000 pounds) of the delicately sweet, juicy and crisp, Sweet Imperial Valley Onions every year. Their harvest season is short, late April through mid June, so enjoy them why you can. The first batch is in our stores now for $1.49/lb.
Here is a one creative and delicious way to enjoy them. Check back here weekly for additional recipes. Learn more about our favorite onion and our 22nd Annual Sweet Onion BBQFestival in our Newsletter! Subscribe today at www.bestmeatssandiego.com.
Sweet Imperial Onion Dip
Forget the packaged French Onion Soup mix. Instead, slowly caramelize some Sweet Onions, mix up this simple dip and grab a bag of potato chips!
2 large Sweet Onions, sliced into ½ rounds
4 tbsp Unsalted Butter
¼ cup Vegetable Oil
1 tsp Kosher Salt
½ tsp Fresh Ground Black Pepper
¼ tsp Cayenne Pepper
4 oz. Cream Cheese, room temp.
½ cp. Sour Cream
½ cp. Mayonnaise
Heat the butter and oil in a large skillet over medium heat. Add the onions, salt, pepper and cayenne and sauté for 10 minutes until the onions are soft.
- Reduce heat to low and continue to cook the onions, stirring occasionally, until the onions are nicely caramelized. About 20 minutes.
- Remove from heat and allow the onions to cool.
- By hand or with an electric mixture, beat together the cream cheese, sour cream, and mayonnaise. Mix in the onions, adjust seasoning and serve. Will last 3-4 days in the refrigerator. Allow to warm a bit before serving. ENJOY!