Planted in the Green Mountains of central Vermont, the Sweet Onion Inn sits on Route 100, one of the most scenic byways in America.


The inn has six guest rooms, four with private baths and two that share a bath. The newly added family unit has two bedrooms, a sitting room, a dining room and a bath. Each room is freshly decorated with original wide-plank floors and stenciled walls. And we've just added a big porch for sitting. The living room offers good books, games and puzzles or space to just relax. Smoking is not permitted in or around the inn. And sorry, but we have no way to accommodate pets at this time.



Ron, who heads up the kitchen, is a certified nutritionist and before becoming an innkeeper,owned a health food store and taught cooking classes. He is happy to accommodate most special dietary needs and offers personal nutritional consultations.



Menu Sampler


Our meals are delicious because we use no animal products. All of our made-from-scratch food is animal, dairy and egg free. We use organic, whole and unprocessed foods and produce whenever possible. All desserts are naturally sweetened.



Breakfast specialties

French Toast: Heart happy French toast with raisin-rice pudding or apple crisp

Fruit 'n Nut Pancakes: Multi-grain blueberry and walnut, apple, peach and strawberry

Biscuits 'n Gravy: Vegi sausage and gravy over biscuits with hash browns

Full-a-Fruit Tarts: Whole wheat crust with mounds of fruit filling

Wonderful ETC. Fresh fruit muffins, breakfast cakes, whole grain toast and bagels with fruit spread, apple butters, hot and cold cereals with rice milk and Vermont maple syrup, flavorful organic coffees, herb teas and 100% fruit juices


Dinner specialties


Shepherds Pie: Potatoes, carrots, onions and tempeh with mashed potatoes and gravy topping (Served with avocado salad, French onion soup and whole grain biscuits.)

Mountain Patties: Brown rice, celery, onion, olive oil, basil, oregano, tamari and tahini patty (Served with lentil soup, onion potatoes, mushroom gravy and honey squash.)

Burrito Cake: Bean and rice filling stacked with tortilla shells and topped with fresh salsa (Served with red pepper salad and tomato-corn soup.)

Linguini Extraordinair: Mushroom and cauliflower sauce cascading over mound of confetti pasta (Served with olive-tomato crustini, minestrone soup and garlic bread.)

Butterfly Pasta: Sautéed zucchini, onion and peppers, homemade tomato sauce over vegi pasta (Served with orange-walnut salad, herb potatoes and fresh bread with olive oil.)

Three Bean Chili: Adjuki, black turtle and pinto beans in fresh and zingy broth (Served with corn bread, vegetable salad and twice-baked potatoes.)


Every dinner is topped off superbly with a luscious naturally sweetened dessert.