Selecting Onions?

[summer57]

When I had a Conserves company, we used to make an onion "confiture" ( French for jam - just sounded better in French!).
Sliced about 10 kgs of onions at a time, and into a HUGE stainless steel pot, with a bit of vinegar, some sugar ( not too much), some green peppercorns... cooked for about 3 hours and stirred frequently. OMG with a BBQ.

I make onion jam every year at Christmas for gifts, though usually these days, I make Bacon Jam which is pretty much the same thing. But -- it has bacon! Carmelized onions and bacon!

 

[dragnlaw]

Ooh!
I never thought of that dragn ... an Onion cloud indeed!
Good call, I was thinking of making jarred Caramelized Onions
as Neighbor's Christmas Gifts ... what do y'all think?
Just freeze them once they cool, maybe start
the end of November to be ahead of the curve?
I saw Vidalia Onions at the market, in I think 5lb bags ...
or just good ole yellow Onions?

Thanks Kgirl.

I bought yellow. I once made something (don't remember exactly what) with Viadalia's and they were actually too sweet and I didn't like it. Sorta' tasted like you had added 1/4 of sugar.

 

[dragnlaw]

Beth, Thank you so much for the FP tip!

Outside this morning, I peeled and halved the 5 lb. Took seconds in the FP! which I also took outside. The 5 lb. filled her slow cooker over the brim, so she must have a 4? quart cooker.

Have pugged it in in the garage.