I got a c**tload of onions and despite my best efforts, I've only managed to reduce the bag by half and they're starting to go bad. what's your go-to recipe for using the rest of your fricking onions?
no French onion soup I ain't got tiiiiime
onion
I got a c**tload of onions and despite my best efforts, I've only managed to reduce the bag by half and they're starting to go bad. what's your go-to recipe for using the rest of your fricking onions?
no French onion soup I ain't got tiiiiime
Soup, type: onion, French-style
that's specifically what I DIDNT ASK FOR
Just throw all the onions into a slow cooker on low heat with a stick of butter overnight, they'll brown
So I'm told I haven't tried it but I probably should
Otherwise make a big batch of onion cheese sandwich spread and freeze it in zipper bags so you can take one out at a time
/thread
shut up moron
beans, sausage, onions, tomato paste, assorted flavours.
Onion jam and British style onion gravy.
Lots of good varied recipes for both.
Get some canning jars and make a big batch of the jam. then waterbath can them.
Stuff elevates any sandwich, is great on potatoes, rice and as a final add-on to chicken in the last 10 minutes of cooking.
You could also try pickling some with a nice sweet vinegar and dill--or other herbs of choice. Those would also be good on lots of things and in salads.
Grill Them.
Wrap them in aluminum and drown them in tomato seasoning thing or whatever its called (pic rel) add a bit of salt if you're an idiot like me.
If Grilled at an actual grill with firewood, They come out really juicy and taste really good on their own.
Just found out its called tomato bouillon
Stifado sounds like the dish for you. The og recipe calls for shallots but you can use onions just fine.
you can carmelize onions and freeze as the cell structures are already broken so there's nothing for the freezer to damage. i mostly freeze non-cooked onions for adding to soups/stews later on.
Genovese di Napoli – Neapolitan onion ragù. I use up at least 1,5kg/3⅓ish lbs cooking a batch.
Just slice the onions and saute them in butter. Freeze in cubes and you have a delicious recipe starter.
Freeze them and use them later for stock, you homosexual.
wrap in foil put in oven wala delicious
or just throw them at your neighbors
Caramelize into goop, add some salt, top off with enough oil to cover. Fridge or freeze, keeps for a long time and you can put that shit on everything.
is this goop enough?
5.2 lb of onions, reduced to goop
You made me mad with this. You cut them up really small and didn't cook them very long and you probably even added wine or some shit instead of just roasting them down with oil. Goopy enough but not brown enough
i left them as slices but they broke apart as I mixed them, and I was probably rougher with them than I should have been. only used a tbsp of butter and splash of water in the beginning, then 1/4 cup split or so of homemade beef stock to keep it moist at the end. it tastes like candy and very mushy. will do this again another time at a lower temp for longer and with a gentler hand
Big jar, 50% water, 50% vinegar, teaspoon of salt.
Slice up onions, put into big jar.
Place into refrigerator.
Sliced onions remain crisp for over a month.
See also: peppers, cucumbers, carrots, garlic, zucchini, cauliflower
Learn 2 pickle, my nickle.
If you don't want to spend too much time, you can shove them up your ass.
Otherwise I recommend a lovely mujadara or Indian style curry. Both use caramelized onyo is the main base. The former also has crispy onyo added.
>I got a c**tload of onions
That's not the normal measure, but I'm sure /d/ could find you related "instructional" pictures.
We use the standardized cramload here, which is roughly 2.5 c**tloads.
Pasta alla Genovese, what Italian 8 b4 tom80
Barely. The dish was created in the early aragonese period of Neapolitan history. This was roughly fifty years into The Crown, before the viceroyalty, when tomatoes were introduced.
And it wasn't known outside of Naples, anyway, until far later.
Boil them, mash them, stick them in a stew
ferment and pickle them.
just slice them and throw them all in a crockpot for 8 to 12 hours and freeze the resulting goo in portions.
Oh, you tried to do what I was suggesting but failed horribly. Should've used a crockpot and not done anything to them.
Aren't onions able to be stored all year round? Which is why onions can be found in stores all year round? If your onions are going bad, you might not be storing them right.