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Old 05-20-2008, 04:19 PM   #11
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I'd make some onion sauce with them. Blend onions in a blender with some mayo.
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Old 05-20-2008, 09:06 PM   #12
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Onion soup with red onions? That's a new one for me. I might give it a try.
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Old 06-09-2008, 05:24 PM   #13
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Why not cut them up and freeze them on sheet pans then bag them up. You can then measure out the amount you need for a recipe and toss the rest back in the freezer. Of course they're only good for cooking after they've been frozen.
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Old 06-09-2008, 05:39 PM   #14
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Cucumbers and onions!!

Just slice up, mix with apple cider vinegar, sugar, water...

Onion soup.

Braunswieger and onion on a cracker..

Make stew..

Make up meat sauces and freeze..

Cut in half, plant and let grow....
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Old 06-09-2008, 05:47 PM   #15
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I read somewhere that you shouldn't store potatoes in the refrigerator because the cold turns the starch into sugar and makes the potatoes sweet. I don't know - I never keep potatoes in the fridge.

As for the onions, how about an onion pie? The recipe below used Vidalia's to take 5th place in a competition, but I think using red onions would be lovely. Adapt the cheeses and sauces to your taste.

Lee


Vidalia Onion Pie (by Captain Sauce, the World Famous BBQ Forum)

2 lbs thinly sliced Vidalia Onions
1- cup sour cream
3- eggs
1- cup Pepper Jack cheeze
1- cup sharp cheddar
6- tsp butter
4- pieces of smoked bacon fried and crumbled
2- splashes of Marie Sharps Blazen hot sauce (I use tabasco)
1/2 tsp salt
1- tsp white pepper

Saute onions in butter until clear. Let stand and cool some.
Grate cheese. Beat the eggs add the pepper jack, salt, pepper, sour cream and bacon to the eggs and mix well.
Pour into a 9 inch (unbaked)pie shell, add the cheddar cheese on top and bake at 375 for 40 minutes and let cool and serve.
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Old 06-09-2008, 08:22 PM   #16
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I slice and dice and put them in my dehydrator, then bag them into ziplock bags where they will last forever and available for any onion use.
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Old 06-10-2008, 05:43 PM   #17
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How's about
  • Cheese and onion quiche - or a quiche lorraine.
  • I'd probably use some in a stir-fry or curry.
  • Braised onions - nice with Sunday roast.
  • Cream of onion soup
  • Part of a vegetable kebab
  • Chutney
  • Onion bread or onion rolls
  • fried as a side dish with a burger of some description
Best
Margaret
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Old 06-12-2008, 08:34 AM   #18
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I vote for the huge pot of French Onion Soup. I do that too using 6 to 8 large onions and then freeze the soup in single or double serving portions. You can never make too much French Onion Soup. When I want FOS I want it NOW!! I just add a large crouton, cover the bowl with Gruyere, Swiss or Havarti cheese and there's lunch.

I would save a few for carmelinzing and using as a flavor base when sauteeing meats and poultry or for whatever you normally use onions for.
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Old 06-19-2008, 03:53 PM   #19
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Here is what I do when I have lots of onions.

Onion pickles.
Onion chutney.
French onion soup will use up lots of them too. Make some for now and the rest will stay good in the fridge for at least a week.

I wouldnt put uncooked potatoes in the fridge if that is what you are doing. Put them in a dark place such as a cupboard and wrapped up in some dark fabric to block out the light. They will be good for 2 weeks or sometimes longer like this.
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Old 06-19-2008, 05:22 PM   #20
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Red Onion marmalade. Goes with everything.
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