November 2019
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With the holiday season just around the corner, we wanted to highlight some onion recipes you might want to share at your dinner tables this season. We wish you and your families a Happy Thanksgiving. Read on for the onion recipes.

The first few ship weeks are under our belts, and we are gearing up for the rest of the onion plant 
season. Dixondale Farms Customer Service Representatives are always happy to take your order, answer any growing questions, or help with any other onion needs of yours.

Happy Thanksgiving,
Bruce "The Onionman" and Jeanie Frasier
Onion Recipes for the Holidays

Simple Stuffing Recipe
  • 1 lb Italian bread sliced
  • 2 tbsp canola oil
  • 1 yellow onion
  • 12 oz celery stalk (1 small stalk)
  • 12 oz sweet apples (2 medium apples)
  • 1/2 tbsp thyme
  • 1 tbsp minced parsley
  • 2 1/2 cups chicken or vegetable broth
  • 1/2 cup apple juice
  • 3 eggs
  • salt
  • fresh cracked black pepper

Make stale bread:
  1. Preheat oven to 200.
  2. Cut bread slices into small cubes that are about 1/2-inch in size. Use serrated bread knife to cut easier.
  3. Spread bread in two large, rimmed baking sheets evenly and place the trays in the oven.
  4. Let them bake and harden for about 2 hours.
  5. Take them out and you can prepare the stuffing right away.
  1. Preheat oven to 375. Grease a 9x13 casserole dish. (You can also use a deep 9x9 baking dish).
  2. Dice onion and celery. Peel, core, and dice the apple. Try to get all the cuts as equal as possible.
  3. Preheat a medium cooking pan over medium heat. Add oil.
  4. Add onion and celery and saute until onions are transparent.
  5. Add apples and cook until veggies are softened. Take off heat.
  6. In a large mixing bowl (and I mean large), combine stale bread cubes, cooked veggies, thyme, parsley, salt, and pepper.
  7. In a separate bowl, whisk the eggs. Whisk in broth and apple juice. Season with some salt and stir well.
  8. Pour the liquid into the bowl with bread and veggies and quickly mix everything together as evenly as possible.
  9. Transfer into prepared baking dish and bake for 40-45 minutes.
This great onion recipe comes from Will Cook for Smiles

Christmas Onion Soup
  • 2 large onions
  • 2 tbsp margarine
  • 1 tbsp all-purpose flour
  • 4 cups milk
  • 1 tsp salt
  • ground pepper to taste
  • 2 egg yolks beaten
  1. Cook onions in butter or margarine for about 10 minutes, until tender but not brown.
  2. Sprinkle onions with flour; stir until blended. Add milk, cover, and simmer for 20 minutes.
  3. Stir a small amount of hot soup into beaten egg yolks, stirring until blended. Return egg mixture to soup, and stir until well blended. Add salt and black pepper. Sprinkle each serving with grated parmesan cheese.
This great onion recipe comes from All Recipes

Easy Onion Dinner Rolls
  • 2 loaves frozen white bread dough (1 pound each)
  • 3 tbsp butter
  • 1 cup coarsely chopped yellow onions

  1. Thaw bread dough according to package direction. 
  2. Lightly grease two 9 x 9-inch baking pans. 
  3. Divide each loaf of dough into 9 pieces; shape into balls and arrange in prepared pans. 
  4. Cover with greased waxed paper; let rise in warm place until almost doubled, about 50 minutes. 
  5. Meanwhile, cook onions in butter in skillet over medium heat until tender, about 5 minutes; cool. 
  6. Spoon onions over rolls. 
  7. Bake in 375 degrees oven for 30 minutes or until golden brown. Remove from pans and cool on wire rack.
Makes 18 rolls.
This great onion recipe comes from National Onion Association

Sweet Potatoes with Onions and Cranberries
  • 3 pounds sweet potatoes
  • 3 medium yellow onions (about 1-1/2 pounds)
  • 2 tbsp butter of margarine
  • 1 package (5 ounces) dried cranberries
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 3 tablespoons fresh thyme (or 1 tsp dried thyme)
  • Salt and pepper, to taste

  1. Peel sweet potatoes and cut into 1-inch chunks. 
  2. Remove onion skins and cut onions into narrow wedges. 
  3. In large, 12-inch skillet with tight fitting lid, melt butter over medium heat. 
  4. Add sweet potatoes and onions and cook uncovered, stirring frequently, until onions are light golden brown, about 20 minutes. 
  5. Add cranberries, wine, broth and thyme. 
  6. Bring to boil, cover, then reduce heat and simmer gently for 15 to 20 minutes or until potatoes are tender and liquid is almost absorbed. 
  7. Season with salt and pepper. If made ahead, cool, cover and refrigerate. Reheat gently to serve. 
Makes 8 servings.
This great onion recipe comes from National Onion Association

If you have an onion recipe you'd like us to share, please email it to .
If you can't plant your onions right away...
Sometimes Mother Nature doesn't always cooperate and you may have a spike in cooler, freezing temperatures or rain showers before you can get outside to plant. Don't worry -- onion transplants can live off the bulb for 3-4 weeks if you keep them cool and dry. Once you have opened your Dixondale Farms package, follow the steps below.

 Step 1: Cut the rubberbands      Step 2: Spread plants out

Mother Nature knows how to keep us farmers and gardeners on our toes, please don't hesitate to give us a call if you have questions or concerns. 
Contact Customer Service at (830) 876-2430 or email .
From Our Friends
Terry Sexton of Bouse, AZ shared his 2019 Texas Legend harvest photos with us.

Terry writes, "Here's a picture of a few of the onions from the 2019 harvest of Texas Legends from here in the heart of the Sonoran Desert. This is my second year of raising Texas Legends, 1015 Texas Super Sweets, and Yellow Granex onions. Great producers!"

We appreciate Terry sharing his beautiful Texas Legend onions with us and wish him another successful growing year in 2020!

Share Your Photos with Us!
We enjoy receiving photos from our customers. We'd love to publish yours in an upcoming newsletter. Just e-mail your onion photos to
Featured Products
Pre-Emergent Herbicides and Fertilizers
Before you start planting, it's best to flush out a few crops of weeds and provide your ground with a pre-plant fertilizer. We recommend using pre-emergent herbicides and fertilizers such as these below.

Treflan Granules:  The presence of weeds during crop establishment can greatly reduce yields because the onion is a very shallow-rooted crop and cannot compete very well for water and nutrients. Don't let weeds take over your onion crop! Treflan provides pre-emergent weed and grass control in your transplanted onion garden, and can also be used with most vegetable transplants and flower gardens. It prevents newly germinated weeds and grasses from getting established. 4 lb. bag is $19.95, 2 or more $17.95 ea.

Dixondale Farms Onion Special 10-20-10 Fertilizer:  Contains a unique blend of organic humic acids and essential micro-nutrients such as magnesium, zinc, boron, copper, iron, manganese, and molybdenum.  This is the fertilizer you want to start your plants out with to establish the root system. Then apply the Ammonium Sulfate until the onions start to bulb. 4 lb. bag $20.95, 12 lb. bag $40.95

Dixondale Farms Weed and Feed 10-20-10: This u nique fertilizer and an organic pre- emergent herbicide (corn gluten meal) all in one will help flush out feeds and feed your onions!  Allows you to establish your onions in a weed-free area with the essential nutrients for huge, delicious bulbs before you begin to apply the Ammonium Sulfate. 4lb. bag $20.95, 12 lb. bag $40.95

Dixondale Farms All Natural Weed and Feed (3-5-3): This unique blend of organic fertilizer  (3-5-3) is mixed with an organic pre-emergent herbicide (corn gluten) to provide weed control and the essential fertilizer ingredients your onions, leeks, and shallots need. 4lb. bag $22.95, 12 lb. bag $43.95
Around the Farm
Customers contact us when they will be traveling through our area and we're always happy to show them around the farm and packingshed operations! Recently, we had a couple visitors from the Northwest - the Bieraugels from Enterprise, OR! Here they are at the farm with our spray applicator.

Thanks for stopping by our farm, Gene and Marge!

If you are ever in the Carrizo Springs, Texas area, don't hesitate to give us a heads up to tour our farm. We prefer if you provide us with at least one day notice to ensure a Dixondale Farms tour guide is available. Customer Service can set up a tour for you at (830) 876-2430.
All Your Questions Answered
We have answers to your frequently asked questions! Just click the link for information on planting, caring, feeding, harvesting, and storing onions.  

You can also read our electronic Planting Guide or download and print a PDF guide (which includes leeks). 

And be sure to review our short videos on Facebook. Topics range from fertilizing and dealing with cold weather to how onion plants are harvested. You can view these videos even if you don't have a Facebook account.
About Dixondale Farms
As the largest and oldest onion plant farm in the U.S., Dixondale Farms offers a wide selection of top-quality, disease-free, ready-to-plant onion plants. To see our complete product line or get growing tips and cultural information, visit our Web site .

New customer? Request your 2020 catalog hereWe're available from 8:15 AM to 5:00 PM CT at 830-876-2430, or e-mail us at .

Whether you're planting one bunch or thousands of acres, we're committed to your success.
Join Us on Social Media!
Facebook Icon We invite you to join the community on our  Facebook page . You can connect with us and fellow growers to share stories, photos, recipes, weather information, and other tips. 
Don't forget to subscribe to our  YouTube channel! Our videos will guide you on selecting the right onion variety, applying fertilizer, the best weed control options, and more.   
We're on Pinterest too. Check out our Pins which include photos covering small space onion gardens, tasty onion recipes, planting tips, and more.

You can also join us on  Instagram, a photo community where we're sharing even more Dixondale photos.