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Old 10-31-2016, 08:51 PM   #21
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Didn't we do a thread on Onion Jam at one time?

I thought so! http://www.discusscooking.com/forums...jam-78280.html

And then there is also Bacon Jam to go with that for your hamburgers.

http://bakedbree.com/bacon-jam

Straight from the Food Gods.
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Old 11-01-2016, 02:08 PM   #22
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Quote:
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Addie,

Try using a glass jar with a tight fitting lid, I use an old straight sided salsa jar as my onion keeper. A large peeled onion stays fresh and crisp for several days as I whittle away on it and no smells escape from the jar.
Do you keep the jar out or in the fridge?
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Old 11-01-2016, 04:18 PM   #23
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Do you keep the jar out or in the fridge?
I imagine she keeps it in the fridge. Once you've cut into vegetables, they deteriorate much more rapidly without refrigeration.
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Old 11-01-2016, 06:14 PM   #24
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Do you keep the jar out or in the fridge?
In the fridge.
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Old 11-01-2016, 08:17 PM   #25
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I made Chef John's Smothered Pork Chops in onion gravy tonight So very delicious. Mashed potatoes are perfect for soaking up the gravy.

Chef John's Smothered Pork Chops Recipe - Allrecipes.com

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Old 11-02-2016, 08:36 AM   #26
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I use lots of onions, one way and another, if I have any onion left over from prepping a dish, I freeze it.


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