Culinary Institute of America grad Josh Bonanno of Tampa, Fla., who works for a coffee roaster during the day, recently discovered certified sweet onions when the daughter of the president of National Onion Labs, a regular customer, gave him a 10-pound bag to try.
Bonanno served the onions sliced raw over steak and slipped them into a smoked fish dip at a bimonthly supper club he organizes with his brother.
After the five-course meal, he praised the onions in his blog and responded to guests who wanted to know where to buy them.
“I’ll never look at an onion the same way again,” said the 23-year-old cook, who munched on the sweets while preparing dinner and is sold on the idea of choosing only certified onions.
“If I’m making French onion soup, I won’t use a sweet onion because you want some of the bite to stand up to all that cooking,” he said.
“But if I’m making Vietnamese pho soup, which often has raw onions in it, I won’t use a regular spicy onion anymore. The sweet finish on the sweet onion doesn’t linger and ruin the rest of the dish.”