Sweet onion season runs from April through October. Washington’s Walla Wallas or Georgia’s Vidalias are most common in grocery stores and grow best in climates that have mild winters. Hawaii’s farmers are growing sweet Ewa and Maui onions, which are delicious raw or cooked.

Sweet onions contain less sulfur and are significantly less pungent than regular onions, so you are able to taste their natural sugars. Their mild flavor makes them perfect for salads and relishes, chopped as a garnish, made into onions rings or simply roasted. Aloun Farms shares delicious sweet onion recipes this week. For more recipes, visit alounfarms.com.

Okinawan Sweet Potato Salad With Caramelized Sweet Onion Dressing

• Nonstick cooking spray
• 2 pounds Okinawan sweet potato, peeled, cubed
• 1 small Ewa sweet onion, sliced (1/4-inch thick)
• 2-3 tablespoons olive oil, divided
• 3 tablespoons local honey
• 3 tablespoons balsamic vinegar
• 2 cloves garlic
• Salt and pepper, to taste

Heat oven to 450 degrees. Line a sheet pan with parchment or foil. Coat with cooking oil spray.

Place sweet potatoes on half of pan and onions on other half. Drizzle with 1-2 tablespoons oil, until lightly coated. Bake 35 minutes, until tender and onions are caramelized. Be careful not to burn onions.

In a food processor, pulse caramelized onions, honey, balsamic vinegar and garlic until finely minced. Drizzle in remaining tablespoon olive oil; season with salt and pepper. Add sweet potato; toss well. Serve right away or let cool. Serves 4.

Approximate nutritional information, per per 1/2 cup serving (not including salt to taste): 170 calories, 4.5 g total fat, 0.5 g saturated fat, no cholesterol, 35 mg sodium, 32 g carbohydrate, 4 g fiber, 17 g sugar, 2 g protein

Beef or Chicken With Ewa Sweet Onion Asian Marinade

• 2 pounds skirt steak or chicken thighs
• Salt and pepper, to taste
• >> Marinade:
• 1 medium Ewa sweet onion, coarsely chopped
• 1/4 cup pineapple chunks
• 1 small garlic glove, peeled
• 1 stalk lemongrass
• 1 tablespoon ginger
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fish sauce

In food processor, combine marinade ingredients; mix until smooth.

Combine meat and marinade in large container; toss to coat meat well. Cover and chill at least 4 hours or overnight.

Remove meat from marinade and season both sides with salt and pepper. Cook on grill for best flavor. Serves 6.

Approximate nutritional information, per serving: (not including salt to taste): 380 calories, 27 g total fat, 8 g saturated fat, 100 mg cholesterol, 570 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 32 g protein

Chili-Tangy Sweet Onion and Kalua Pork Quesadillas

• 2 tablespoons olive oil, divided
• 1 small Ewa sweet onion, thinly sliced
• 2 tablespoons cane or brown sugar
• 1/2 cup kalua pork
• 1 clove garlic, finely minced
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 1-2 whole Thai chili peppers
• 4 whole-wheat tortillas
• 1 cup cheddar cheese, grated

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once warm, add onions, toss to coat, and reduce heat to low. Cook about 20 minutes, stirring occasionally, until onions start to brown. Stir in brown sugar, then mix in kalua pork and cook until slightly browned. Add garlic, then rice vinegar and water, stirring to deglaze, or loosen any bits stuck to bottom of pan. Add chili or chilies, then remove pork mixture from pan and set aside.

Return pan to medium heat. Add remaining oil. Heat 1 tortilla about 30 seconds, then sprinkle cheese on half the tortilla. Top with 1/4 of the onion and pork mixture. Fold other side of tortilla over the pork. Flip and cook two minutes, until crisp; remove from pan and cut into triangles. Repeat for remaining tortillas; serve warm. Serves 4.

Approximate nutritional information, 400 calories, 21 g total fat, 8 g saturated fat, 40 mg cholesterol, 700 mg sodium, 40 g carbohydrate, 4 g fiber, 14 g sugar, 16 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.