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“We are committed to working with Mother Nature to produce the best tasting fruits and vegetables”
- Bobby Kidston Horticulture Manager

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“At Country Magic, health and wellness extends beyond the packaging and labels”
- Nancy Tregunno, New Product development Manager

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“Everything about Country Magic, from quality and size to food safety, is designed to meet or exceed expectations”
- Andrea Palmer, Marketing and Sales Manager

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“When you make your living from the environment, you have to respect it”
- Ian Newcombe, Director of Operations

On the farm this week


Are you preparing for holiday entertaining?  Want something that is always popular and always delicious?  Country Magic colored onions!  We suggest you try this delicious recipe this Christmas season:

Caramelised Country Magic Onions


  • Several medium or large onions, yellow, white, or red
  • Olive oil
  • Butter (optional)
  • Salt
  • Sugar (optional)


1) Slice off the root and top ends of the onions, peel the onions. Cut the Country Magic onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness. If you want, you can cut a little wedge in the tough rootball end of the onions and discard that part, but we haven’t found this to be necessary, as this part of the onion softens and cooks with the rest over the long cooking time.

2) Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick, by the way, to keeping the onions from drying out as they cook is to add a little water to the pan.

3) Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the Country Magic onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

Store refrigerated for several days in an air-tight container then feature on top of steak, or use for onion soup, tarts, pizza, or onion dip.

At Country Magic we strive to produce the best tasting colored onions you, your family and friends have ever eaten.   For more colored onion information please visit our website; www.mycountrymagic.com.

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