Roasted Spanish Sweet Onion Noodles with Tangy Turkey Ragu: A Flavorful & Healthy Pasta Alternative

Seeking a truly unique and wholesome alternative to traditional pasta? Look no no further than tender, succulent strands of perfectly roasted Spanish Sweet Onions. Imagine them lovingly topped with a vibrant, fruity turkey ragù, richly seasoned with paprika and studded with sweet raisins and briny olives. This dish offers an exciting fusion of global flavors, promising a delightful culinary journey with every bite! (Jump directly to the recipe.)

This delicious recipe and post are proudly sponsored by Idaho-Eastern Oregon Spanish Sweet Onions, allowing me to share my passion for one of my favorite cooking vegetables with you.

Here in the snowy north, winter has truly set in, prompting us to embrace the warmth and comfort of our homes. School buses have frequently been canceled as temperatures plummet, often reaching bone-chilling minus 40s with the wind chill. As I find myself cocooned indoors, often wrapped in a cozy blanket while working at my computer or donning my favorite apron to potter around in the kitchen, I gaze out at a deceptively beautiful winter wonderland. The sun sparkles brilliantly on the snow-covered landscape, a scene straight from a postcard. However, the moment I step outside to feed the chickens, the air assaults my lungs with a painful, icy blast—a true tsunami of cold. Brrr. There’s no lingering in these conditions; I complete my chores swiftly and retreat back inside to my inviting, warm kitchen. I’m incredibly grateful that our freezer is well-stocked and our pantry is overflowing, eliminating the need to contend with reluctant vehicles and treacherous icy roads for a trip to town.

Our home is a veritable culinary treasure trove, especially during these colder months. The basement holds a substantial sack of potatoes, our pantry boasts countless jars of preserved fruits and vegetables, and every spice and seasoning imaginable lines our shelves. Most notably, a large basket of magnificent Idaho-Eastern Oregon Spanish Sweet Onions sits proudly on my staircase landing. These aren’t just any onions; they are a staple in my kitchen, and when they’re in season—typically from mid-October to early April—I ensure I always have them on hand. They come in vibrant red, classic yellow, and crisp white varieties, each offering its own subtle nuance to dishes.

Spanish Sweets are, without a doubt, my favorite onions. Their impressive size, firm texture, and substantial weight are just the beginning. What truly sets them apart is their unique composition: they contain more natural sugars and less water than other sweet onion varieties, making them absolutely ideal for a range of cooking applications. They caramelize beautifully, transforming into a rich, golden sweetness. They sauté to perfection, and their robust structure holds up wonderfully on the grill. These exceptional onions are cultivated on dedicated small family farms nestled within the fertile Snake River Valley of Idaho and eastern Oregon. The region’s distinctive rich volcanic soils, combined with its dry climate, create the perfect conditions for producing some of the finest onions globally. This unique terroir contributes to their signature mild flavor, impressive large size, and characteristically tight, dry skins, ensuring both quality and an extended shelf life.

Beyond their incredible flavor and versatility, did you know how remarkably beneficial onions are for your health? They are a true nutrient-dense powerhouse, packed with an impressive array of over 25 different antioxidants, which play a crucial role in fighting free radicals and promoting cellular health. Onions are also rich sources of essential vitamin C and a spectrum of B vitamins, vital for energy metabolism and overall well-being. Furthermore, they provide key minerals, particularly potassium, important for heart health and fluid balance. Perhaps one of their most significant contributions to health comes from their cancer-fighting sulfur compounds, which have been extensively studied for their protective properties. Moreover, onions are considered one of the very best natural sources of prebiotics. These indigestible types of fiber are essential for nourishing and promoting the growth of beneficial probiotics—the “good bacteria”—in our gut, supporting a healthy digestive system and a robust immune response.

My kitchen would simply not be complete without onions. I incorporate them into almost every savory dish, leveraging the depth of flavor they consistently add. Spanish Sweets, in particular, are exceptionally useful because they caramelize to such perfection, developing a complex sweetness that enhances any recipe. Their solid, fleshy texture means they retain their shape beautifully even after roasting, making them an ideal gluten-free and grain-free stand-in for traditional noodles. In this innovative role, they truly shine, bringing a delightful and surprising twist to your plate and an intriguing new dimension to your palate. The texture of these roasted onion ribbons is wonderfully tender yet still firm, offering a satisfying bite. That luscious, inherent sweetness of the Spanish Sweet Onions pairs exquisitely with a fruity, tangy turkey ragù, creating a harmony of flavors that is both comforting and exciting.

This remarkable dish is a testament to the power of culinary fusion, bringing together an extraordinary array of global flavors. It starts with the hearty foundation of an Italian-style ground meat ragù, enhanced with aromatic fennel seeds. We then draw inspiration from the simple, rustic elegance of a French Basque axoa, embracing its straightforward yet deeply satisfying character. The rich, sweet paprika characteristic of a Hungarian goulash infuses the dish with warmth and vibrant color. Finally, the exotic sweetness of raisins, the briny punch of olives, and the subtle tang of sherry vinegar introduce a distinct Spanish culinary note. All these meticulously layered flavors are served atop the humble yet profoundly delicious strands of roasted, richly sweet onions, proudly grown in the northwest corner of the United States. The result? Pure, unadulterated international deliciousness on a single plate!

Indeed, Spanish Sweets prove to be an outstanding pasta substitute. They are not only incredibly delicious but also cater perfectly to those seeking a paleo, gluten-free, or grain-free dining option. Even if you’re not following a specific dietary regimen, these onion noodles offer a wonderfully novel and healthy way to savor your favorite pasta sauces, transforming an ordinary meal into something extraordinary.

Let’s Get Cooking! Your Journey to Delicious Onion Noodles Begins

To embark on this culinary adventure, you’ll first need four beautiful, large Spanish Sweet Onions. Begin by peeling them carefully, then slice them into elegant rings. Remember to save the end pieces; they’ll be utilized later!

Once sliced, gently pop the onion slices apart into individual rings. I must confess, this step brings me immense satisfaction—it’s akin to the joy of popping bubbles on plastic bubble wrap! Next, lightly toss these separated rings with a touch of olive oil and your preferred seasoning. Then, arrange them in a single layer in a baking dish and slide them into a hot oven to roast until they achieve a rich, golden sweetness and become wonderfully tender.

While your onion ‘noodles’ are roasting, turn your attention to the ragù. Begin by sautéing the previously saved diced onion ends alongside a vibrant bell pepper and fragrant fennel seeds until they soften and become aromatic. This forms the flavorful base for your ragù.

Next, introduce the ground turkey to the skillet, breaking it up as it browns. Then, incorporate a whole bunch of other delicious ingredients that will build the rich flavor profile of our ragù: generous sweet paprika, plump raisins, savory olives, robust chicken broth, and additional seasoning to taste. Allow it all to simmer gently, letting the flavors meld and the sauce thicken until it’s beautifully saucy and bubbling with anticipation.

Just before serving, stir in a splash of sweet sherry vinegar for a touch of bright acidity that balances the richness, and a generous handful of fresh parsley to add vibrant color and herbaceous notes.

Finally, retrieve your beautifully roasted sweet onion ‘noodles’ from the oven. Arrange them artfully on plates, then generously top them with the fragrant, tangy turkey ragù. The aroma alone is enough to make your mouth water!

And just like that, dinner is served—a delightful, healthy, and unexpectedly delicious meal ready to be enjoyed!

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Kitchen Frau Notes: Expert Tips for Perfect Onion Noodles and Ragu

For optimal freshness and longevity, Spanish Sweets should be stored in a cool, dark, and well-ventilated area, such as a basket or mesh bag, where they can receive good air circulation. Under these conditions, they will typically keep for up to four weeks. To extend their usability and add incredible convenience to your cooking routine, consider dicing fresh onions and storing them in heavy-duty zip-top freezer bags. Squeeze out all the air before sealing and lay the bag flat in the freezer. This allows you to easily break off chunks of diced frozen onions as needed, adding them directly to any recipe that calls for fresh onions without the hassle of thawing. Alternatively, for even easier portioning, you can freeze the diced onions in a single layer on a parchment paper-lined cookie sheet before transferring them to a zip-top bag. This “flash freezing” method ensures the pieces remain separate, allowing for quick removal of any desired amount. This is a fantastic trick for busy weeknights when time is of the essence!

If you don’t have sherry vinegar readily available for the turkey ragù, a good quality balsamic vinegar can be used as a suitable substitute. While it will impart a slightly different flavor profile, it will still provide a pleasant tanginess that complements the other ingredients beautifully.

When preparing this recipe, large Spanish Sweets are truly the best choice. Their substantial size is key to creating those wonderfully long, noodle-like strands when roasted. A single large Spanish Sweet onion can weigh up to ¾ pound (approximately 350 grams), yielding generous, satisfying ‘noodles’ that hold their own against the hearty ragù.

Spanish Sweet Onion ‘Noodles’ with Tangy Turkey Ragù

Gluten-free, Dairy-free, Paleo Option

Ingredients:

• 4 large Spanish Sweet Onions (2½-3 lbs/1.15-1.35kg total weight)
• 3 tablespoons olive oil, divided
• 1½ teaspoons fine sea salt, divided
• Sprinkle of black pepper
• 1 large red bell pepper
• 2 teaspoons fennel seeds
• 1 lb (454gms) ground turkey thigh meat
• 2 tablespoons sweet paprika
• ¼ teaspoon dried crushed red pepper flakes
• 2 tablespoons tomato paste
• ¼ cup (30gms) raisins
• ¼ cup (35gms) coarsely chopped pitted green olives
• 1 cup (240ml) chicken stock
• 1 tablespoon cornstarch (substitute with tapioca starch for paleo diets)
• 1 tablespoon sherry vinegar
• 3 tablespoons chopped fresh parsley, divided
• Optional but absolutely delicious – serve with a dollop of sour cream or a dairy-free alternative

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Peel the sweet onions, being sure to leave the root end attached for a convenient hand-hold during slicing. Cut a thin slice off the stem end of each onion and set it aside; these trimmings will be used later.
3. Carefully slice the onions crosswise into thin rings, aiming for a thickness similar to linguine strands. Stop slicing about ½ inch from the root end, and set these root ends aside with the trimmed onion tops.
4. Gently separate the onion slices into individual rings and place them into a 9×13 inch (23x33cm) baking dish. Drizzle the onion rings with 1 tablespoon of the olive oil, then sprinkle with ½ teaspoon of the salt and a liberal sprinkling of black pepper. Use your hands to gently toss them, ensuring the oil and seasonings are evenly distributed.
5. Bake the onions for 25 to 30 minutes, turning them once after 15 minutes, until they are beautifully softened and tender, but not yet browned.
6. While the onions are baking, coarsely chop up the reserved trimmings from the ends of the onions, discarding any small, dry root bits. Remove the stem and seeds from the red bell pepper and cut it into ½-inch (1cm) dice.
7. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions, diced bell peppers, and fennel seeds. Cook for 3 to 4 minutes, stirring occasionally, until the onions become translucent and fragrant.
8. Add the ground turkey to the skillet, along with the remaining 1 teaspoon of salt, the sweet paprika, and the crushed red pepper flakes. Cook for 5-7 minutes, breaking up any large turkey chunks with a spoon, until the meat is no longer pink and is fully cooked through.
9. Stir in the tomato paste, raisins, and olives. In a small bowl, whisk the cornstarch into the chicken stock until completely smooth, then pour this mixture into the meat and vegetables in the skillet.
10. Continue to cook and stir the ragù until the sauce thickens and begins to bubble invitingly. Remove from heat and stir in the sherry vinegar and 2 tablespoons of the chopped fresh parsley.
11. To serve, arrange the warm sweet onion ‘noodles’ on plates and generously spoon the tangy turkey ragù over them. Garnish with the remaining tablespoon of chopped parsley. For an extra touch of richness and flavor, a dollop of sour cream (or a dairy-free alternative) on top is an absolutely delicious addition, if desired.

Serves 4.

Guten Appetit!

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