What to do with all these onions?

[Soilsniffer]

I always overbuy onion transplants from Dixondale. As a result, I have an ever-increasing supply right now.

I searched for onion recipes, but the onion always seems to be a 'support' ingredient, like 'lobster thermidor a crevette with mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and some onion'.

Is there something that utilizes a whole big onion ...or two? I've been putting onion slices with a splash of olive oil in a pouch, grilling for 4 minutes, and serving with a pinch of Penzey's 4S seasoned salt. Wonderful, quick, and I'm utilizing the whole onion, vice just a minced tablespoon.

Any other ideas on what I can do with onions, on hopefully a grander scale than usually found in recipes that include small amounts of the stuff?

And next month, I'll want to ask the same thing about garlic.

J

[Zana]

J,
Have you got a food processor? If so, you can process some relatively fine and put that in marinades or BBQ sauces. You can also substitute some process onion with zucchini when making zucchini bread. I've made onion bread before....great toasted with cheese on top!
Let me go check my database of recipes....must have about 15000 now on my computer...I'll see what I can come up with for you.
Zana

[feldon30]

Occasionally, I give in to guilty pleasures and buy a bunch of Vidalia onions. I slice them, season with salt and sugar, and cook in olive oil in a large skillet for approximately 1 hour. I start at high heat until they just start to brown in a few places and then turn down to a simmer.

At the end of that cooking, it is like eating candy. They are incredibly sweet and rich.

[JerryL]

Hey Soilshiffer,

How about liver and onions? Yumm, Yumm.

[Soilsniffer]

Hmmph, I don't think I explained what I want. Liver and onions, is liver with onions on the side. Barbecue sauce is ketchup, brown sugar, etc. with 'some' pulverized onion in it. Make zucchini bread, but put 'some' onion in it.

I don't want to use 'some' onion! I already have a sackful here, and more are on the way. Are there any onion main dishes? Feldon, you came the closest. You cook yours for an hour, I cook for four minutes, otherwise same thing. I'll try your way ... tho an hour sounds obscenely long.

How's this:


ONION SALAD
2 large onions. Cut into rings. Add ranch dressing. Salt and pepper to taste. Mix. Serves 1.

[JerryL]

I was kind of joking since not too many people like liver and onions.

But on the serious side – a pound of baby calves liver sautéed in butter with 2 large onions sliced thin.

Mom served it at least once a week when I was a kid. I still like it.

[hunter]

Gotta have bacon to go with that Liver and Onions!

I love baked onions with butter and Parmesan cheese! Jamie Oliver has some great onion recipes, too.

I like onions wilted in a little butter, olive oil and balsamic. Also, simply grilled to caramelize them. Hard to beat!

[bcday]

Like tomatoes and peppers, whole big onions can be stuffed. Just fill cooked hollowed-out whole onions with any meat or veggie-based stuffing that appeals to you.

Onion soup will use up a few onions.

Obviously you can store some of your crop as fresh onions for a while, but there are other ways of preserving them:

Small onions can be pickled.

Larger ones can be sliced, blanched, and dried in a dehydrator or slow oven to make your own onion flakes.

Onions freeze well too, either whole, sliced, or chopped.

[tessa]

make onion marmelade.
you should be able to keep that for a length of time as well, in jars, perhaps frozen. it's a beaut garnish on most meats...but especially on squid!

[Zana]

There are beaucoup number of different chutneys you could make....and they call for lots of onions (and that's not even counting "onion chutney" - chutney with different onions as the many ingredient).
I just got back from volunteering. Give me a few minutes and I'll start posting some of the onion recipes.....ones that are predominately with onions.

Tessa ~ Calamari/squid....yummmmmmm with darn near anything!

[sirtanon]

Three words..

French
Onion
Soup

[tessa]

Originally Posted by Zana

Tessa ~ Calamari/squid....yummmmmmm with darn near anything!

you can say that again!
hey zana...where are you from in southern ontario?
the first time i had squid with red onion marmelade, btw, it was in southern ontario.
hamilton to be exact.
where i used to live.

[michael johnson]

Calves liver-calves liver, however can you afford to buy it ??

Over here in the UK its an absolutly outrageous price-something like around £ 10.00 a pound or more.

[Zana]

Ok....here are a few recipes to start. They call for Vidallia Onions, but you can substitute.

Vidalia Onion Custard

4 large Vidalia onions (about 6 medium), halved and thinly sliced
4 tablespoons butter
1 cup milk
2 large eggs + 1 egg yolk
1 teaspoon salt
1/4 teaspoon ground nutmeg
Pepper, to taste
chopped chives or green onion for garnish
In a large skillet over medium heat, cook onions in butter,
stirring occasionally, until soft and golden in color. Let
onions cool to room temperature. In a large bowl, whisk
together milk, eggs and egg yolk, salt, nutmeg and pepper.
Add cooked onions; stir well. Transfer to a well-buttered
1 1/2-quart baking dish or large deep-dish pie plate. Bake
at 325° oven 40 to 50 minutes, or until lightly golden and
a clean knife inserted in the center comes out clean. Sprinkle
with chives or green onion. Serve hot. Serves 4.
************************************************** **********
Vidalia Onion Muffins

1 large egg
1/3 cup vegetable oil
3/4 cup milk
1 cup self-rising flour
1 cup old-fashioned rolled oats
1/4 cup sugar
1/2 cup chopped Vidalia onion
3/4 cup grated extra-sharp Cheddar
1/3 cup chopped pecans
In a large bowl whisk together the egg, oil and milk; add
the flour, oats and the sugar; and stir the mixture until it
is just combined. Fold in the onion, Cheddar and pecans; spoon
the mixture into 36 buttered 1/8 cup muffin tins (gem tins),
and bake the muffins in the middle of a preheated 400° oven
for 15-20 minutes, or until they are golden. Turn the muffins
out onto racks and serve them warm or at room temperature.
Makes 36 muffins.
************************************************** **********
Vidalia Soufflé

6 ounces stale or day-old French or Italian bread (cut in chunks)
1/2 cup butter or margarine
3 large sweet onions, cut into thin slices
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 cup Swiss cheese, grated
1 pint light cream
3 eggs, beaten
salt and pepper, to taste
Preheat oven to 350°. Place bread chunks in a 1 1/2-quart
soufflé dish. Melt butter in large skillet. Cook onions until
slightly limp, or translucent. Pour butter and onions over the
bread. Scatter thyme and cheese over the top. Blend cream into
eggs until mixture is light and frothy. Add salt and pepper
if desired. Pour over mixture in soufflé dish. Press down to
make sure bread is thoroughly soaked. Bake 45 minutes or until
knife inserted in the center comes out clean. Serve with salad.
Add chopped ham or cooked bacon pieces for a different flavor,
or more onions, if you like! 6 - 8 servings.
************************************************** **********
Scalloped Onions

3 cups cooked onions
2 cups oyster crackers
1/2 cup buttered crumbs
3/4 cup sweet milk
2 eggs
3 tablespoons butter
salt and pepper to taste
Slice or quarter onions. Boil until done. Into a baking dish
put a layer of onions, butter, salt, and pepper. A layer of
broken crackers, more onions and crackers, until all are used.
Mix milk and eggs together, pour over the mixture, cover top
with buttered crumbs, bake just long enough to set the milk
and eggs and brown top about 20 minutes. Serve in the dish
in which it was baked. Have milk heated just tepid.

[Zana]

This one is from allrecipes.com
~~~~~~~~~~~~~~~~~
Caramelized Onion and Blue Cheese Orzo
Submitted by: Lindsay Perejma
"Rissoni, also known as semi di melone, or any other short soup pasta can be used for this dish."
Original recipe yield: 4 servings.
Prep Time:
10 MinutesCook Time:
35 MinutesReady In:
45 MinutesServings:
4 (change)


------------------------------------------------------------------------
INGREDIENTS:

1 pound uncooked orzo pasta

2 tablespoons butter

3 tablespoons olive oil

4 onions, sliced

6 1/2 ounces blue cheese, crumbled

3 1/2 ounces mascarpone cheese

2 cups shredded spinach

salt and pepper to taste

------------------------------------------------------------------------
DIRECTIONS:


1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.

3. In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.