The Electric Kitchen: Sweet Onion Dip

Sweet onions are mild enough to enjoy raw in salads or on a burger — unlike regular onions, which may be too powerful. Sweet onions are naturally higher in sugar than regular onions, and lower in sulfuric acid, which gives them a nice, balanced pungency.

Sweet onions may need to be cooked slightly longer than regular onions because they contain more water. Enhance their flavor with warm spices (nutmeg, cumin, paprika or hot pepper), herbs (thyme, sage, rosemary and oregano), aromatics (capers, olives, and anchovies) or vinegar.

SWEET ONION DIP

By Hawaiian Electric Co.

• 1 medium sweet onion
• 1 scant cup mayonnaise
• 1 scant cup sour cream
• 1/2 cup shredded Parmesan or Romano cheese
• 1/2 cup shredded mozzarella
• 1 cup shredded white cheddar cheese
• 3/4 teaspoon salt
• Fresh-cracked black pepper, to taste
• 4 dashes hot sauce
• 2 dashes Worcestershire sauce
• 1 baguette

Heat oven to 375 degrees. Cut onion in quarters. Cut 3 sections into very fine slices; mince last section. Place in bowl with remaining ingredients except baguette; mix well. Taste and adjust the seasonings, then spoon mixture into ovenproof casserole. Bake 25 minutes, until browned and bubbly.

Meanwhile, slice baguette and toast slices on both sides. Serve with hot dip. Makes 4 cups dip.

Approximate nutritional information, per 2-tablespoon serving (not including baguette or adjusted seasonings): 90 calories, 8 g total fat, 2.5 g saturated fat, 10 mg cholesterol, 150 mg sodium, 1 g carbohydrate, no fiber or sugar, 2 g protein.

SWEET ONION DRESSING

By Hawaiian Electric Co.

• 1 cup sugar
• 1 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon celery seed
• 1 medium sweet onion, grated
• 2 tablespoons vegetable oil
• 1/2 cup vinegar

In a saucepan, combine sugar, salt, mustard and celery seed. Add onion, oil and vinegar. Heat until sugar is melted. Cool and refrigerate, or serve as a warm dressing. Makes about 1-1/2 cups.

Approximate nutritional information, per 2-tablespoon serving: 90 calories, 2.5 g fat, no saturated fat or cholesterol, 200 mg sodium, 18 g carbohydrate, 17 g sugar, no fiber or protein.

SWEET FRENCH ONION SOUP

By Hawaiian Electric Co.

• 1/4 cup unsalted butter
• 3 pounds (about 5 medium) sweet onions, sliced
• 2 cloves garlic, minced
• 1/3 cup water
• 6 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons white wine vinegar
• Kosher salt and black pepper, to taste
• 12 French baguette slices, 3/4-inch thick
• 1 cup shredded Swiss cheese
• 1 cup shredded Gruyere cheese

Melt butter in a large stockpot or Dutch oven over medium heat. Add onions; cook, stirring often, until deep golden brown and caramelized, 20 to 30 minutes.

Stir in garlic until fragrant, about 1 minute. Stir in water, scraping any browned bits from bottom. Stir in beef stock, thyme and bay leaves. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes.

Discard thyme sprigs and bay leaves. Stir in vinegar; season with salt and pepper.

Heat oven to broil. Place baguette slices on baking sheet. Broil until golden brown on both sides, 1-2 minutes per side; set aside.

Divide soup among 6 ramekins or ovenproof bowls. Place bowls on baking sheet.

Top each bowl with baguette slices to cover surface of soup completely; sprinkle with cheeses.

Broil until cheeses are melted and golden brown, about 2 minutes. Serve immediately. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 520 calories, 2 g total fat, 12 g saturated fat, 55 mg cholesterol, 1,400 mg sodium, 63 g carbohydrate, 4 g fiber, 11 g sugar, 26 g protein.

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