Aloun Farms’ annual Ewa Sweet Onion Culinary Competition is an event that instills a sense of optimism for the future.

The fifth-annual contest on April 7 brought together two-student teams from nine Oahu public high schools — Roosevelt, Kapolei, Waipahu, Pearl City, Farrington, Moanalua, Mililani, Waianae and Nanakuli — to create dishes utilizing Aloun’s Ewa sweet onion, cabbage and sweet potato.

We’re not talking amateur hour here. Consider Moanalua’s Kauai shrimp and made-from-scratch pork ravioli with roasted sweet potatoes, coconut curry cabbage and fried onions. Or Mililani’s Okinawan sweet potato and kim chee pork tamale with chipotle kochujang beurre blanc, yuzu and togarashi elote corn relish, and crispy onion and cabbage mandoo.

In the end, chef judges Jon Matsubara, Linda Yamada, Jason Peel and Leo Bright-Saranillio selected Farrington as the winner, for the team’s “Fish and Chips” mahimahi, sweet potatoes, onions and kim chee aioli with local baby greens.

Anatalio Tomas and Jimmy Nguyen, both juniors, made the most of coaching from Farrington alum Robin Abad, a former Halekulani chef. The students said they relied on one another.

“There was a lot of collaboration,” said Anatalio.

After their win was announced, teacher Tracy Hatanaka said her knees were wobbly, but she also wore a big smile that wouldn’t quit. She said Abad’s involvement made all the difference.

“You can see the potential,” Abad said, “but they’re a lot younger than I was when I started doing this (level of cooking). The idea is for them to get better than me.”

Anatalio and Jimmy earned Farrington’s culinary program $2,500. Second-place winner Mililani took home $1,500, and third place, with a $1,000 prize, was a tie among Moanalua, Roosevelt and Nanakuli.

But perhaps the biggest prize for Farrington was earning a spot on Kapolei Golf Club’s menu for a month.

Bright-Saranillio, executive chef at the golf club, said he is honored to share their food with his guests.

“The biggest thing for me is how we can give back to the community and support our future chefs,” he said, adding that if diners like the dish he’ll keep it on the menu.

“The students were amazing, amazing, amazing. Their food went beyond my expectations.”

Farrington’s dish has many components. This recipe features just the vinaigrette, made with Ewa sweet onions.

CARAMELIZED EWA SWEET ONION VINAIGRETTE

By the Farrington High School Culinary Program

• 1/2 cup plus 2 tablespoons olive oil, divided
• 1 large Ewa sweet onion, fine julienne
• 4 tablespoons brown sugar, divided
• Salt, to taste
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 1/4 cup white wine vinegar (substitute with rice vinegar)
• Water, as needed
• Pepper (optional)

In a pan, heat 2 tablespoons of the oil on medium-low. Add onions, 2 tablespoons brown sugar and pinch of salt. Stir occasionally, until onions are caramelized. Remove from heat.

In blender, add half of onions, mustard, honey, vinegar and remaining brown sugar. Blend, and while blending, slowly add remaining 1/2 cup oil to mixture. Add water as needed to create smooth consistency.

Season with salt and pepper as needed. Toss with greens, garnish with remaining caramelized onions and other vegetables of choice, and serve. Makes about 1-1/2 cups.

Approximate nutritional information, per 2-tablespoon serving (not including salt to taste): 80 calories, 7 g total fat, 1 g saturated fat, 20 mg cholesterol, 20 mg sodium, 6 g carbohydrate, 5 g sugar, no fiber or protein.