Here's one....and it's much better with home made broth.
White Note Onion Soup
4 to 5 large onions thinly sliced
6 T. butter
3 T. all purpose flour
3, 10 oz cans of chicken broth
3, 10 oz cans of beef broth
3 T dry sherry

French bread
grated Swiss cheese
grated Parmesan cheese

In a large Dutch oven ( a heavy pot holding at least 4 quarts) melt the butter and cook the onion very slowly until soft but not browned....just a little golden....blend in the flour, tossing the onion to coat evenly, add warm broths slowly stirring all the while ( so you don't get flour lumps), then simmer VERY slowly for about 2 hours. Toast slices of the bread on a cookie sheet in an oven at 350 until brown, turn and toast the other side. Add sherry to soup. Ladle soup into bowls, top with a toast slice and a mixture of grated Swiss and Parmesan cheeses.....serve and enjoy!!

And this one.....
Onion pie
8 cups sliced onions
4 tablespoons butter
1 tablespoons olive oil
salt, freshly-ground pepper, and freshly-grated nutmeg, to taste
2 eggs, beaten
1/2 cup heavy cream
1 unbaked pie shell of your choice
1. Preheat oven to 400F.
2. In a heavy-bottomed frying pan, saute onions in butter and oil. Cover pan and allow to cook over medium-low heat until onions are soft and golden, about 30 minutes, stirring occasionally. Season to your taste with salt, pepper, and nutmeg.
3. Add eggs and cream, stirring well to combine. Pour into a pastry shell and bake in preheated oven for 30 minutes.
Serves 6 to 8. as a side dish

Linda C

Emily,
Congratulations on your green onion thumb! Sweet onions are delicious, but don't store well. If you find you can't use them up fast enough, dice them or roughly chop them and freeze the onions. That way you can just break off what you need, return the rest to the bag, and not lose the fruits of your efforts!
I know this works because my husband bought a bunch of onion sets early this spring, just the same day I bought some. We have onions!

SWEET ONION MARMALADE

Extra-Virgin olive oil
4 large sweet onions
Fresh Thyme
Fresh Rosemary, chopped
1 tablespoon sugar
1/4 cup orange marmalade
2 Tablespoons white balsamic vinegar
Freshly ground black pepper

Directions

Slice onions.

Heat 4 tablespoons of the oil in pan. Add onions, 1/4 teaspoon of salt, chopped Thyme, Rosemary, Orange Marmalade, pepper and Balsamic Vinegar. Stir. Cover and cook on medium-low heat, stirring occasionally, for about 2 hours until tender.

Great on pork and seafood.

I'm curious: unless you live in Europe, "sweet" onions are not a variety of onion. It's the way onions are grown here; more specifically, it's an onion grown in a particular soil type in a particular season. "Vidalia" onions, for instance are the 'Yellow Granex Hybrid' variety or the 'Texas Grano' variety that is grown during the long cool winter season in the non-sulfury soils of Vidalia, GA. Grown elsewhere, Granex and Grano onion varieties don't usually produce sweet onions.

I hope you have the right kind of soil.

Joe

This is crazy good!

Posted by: Cindy_Mac (My Page) on Sat, Nov 2, 02 at 21:25
This onion pudding is rich & delicious.

SWEET ONION PUDDING

1 cup whipping cream
3 ounces shredded Parmesan cheese
3 large eggs, lightly beaten
1 1/2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
a little freshly grated nutmeg
1/4 cup butter
3 medium sweet onions, thinly sliced

STIR together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside. MELT butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored. Remove onion from heat. STIR onion into egg mixture; spoon into a lightly greased 8-x8-inch baking dish. BAKE at 350° for 30 minutes or until set. (Adapted from November 2000 Southern Living)

There are many varieties of onions sold as sweet onions in the US. Granted those grown in Vadalia Georgia are sweeter than the same seed would be grown in Michigan....but they are still sweet onions.
Then there are those sold as savory or storage onions which are higher in the compound that produces "bite".
Northerners are best growing those sweet onions called "long day"...Walla Walla is one of them.
Linda C

This is a favorite of ours, great on hot dogs, sandwiches and eggs.

Vidalia Onion Relish
1 1/2 gal. ground Vidalia sweet onions (16-20 med. onions) use food processor for chunkier relish or large whole grinder for finer
1/2 c.salt
1 qt. vinegar
1/4 tsp. Turmeric
4 tsp. pickling spice
½ tsp ground cloves
3 ½ c white sugar
1 c brown sugar

Add ascorbic acid to prevent discoloration.

Grind onions to yield approx 24 cups
Add 1/2 cup salt, strain overnight.
Squeeze juice from onion-salt mixture and discard juice.
*MAY WANT TO GRIND NIGHT BEFORE AND STRAIN OVERNIGHT
To onions, add vinegar, spices, and sugar. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot pint jars, leaving 1/4 inch head space. Remove air bubbles, wipe jar rims. Adjust lids. Process 10 minutes (+5 min for higher altitude) in a boiling water bath. Makes 21 half pints.