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

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  1. 4 weeks ago
    Anonymous

    Soup, type: onion, French-style

    • 4 weeks ago
      Anonymous

      that's specifically what I DIDNT ASK FOR

      • 4 weeks ago
        Anonymous

        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

    • 4 weeks ago
      Anonymous

      /thread

      that's specifically what I DIDNT ASK FOR

      shut up moron

  2. 4 weeks ago
    Anonymous

    beans, sausage, onions, tomato paste, assorted flavours.

  3. 4 weeks ago
    Anonymous

    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.

  4. 4 weeks ago
    Anonymous

    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.

    • 4 weeks ago
      Anonymous

      Just found out its called tomato bouillon

  5. 4 weeks ago
    Anonymous

    Stifado sounds like the dish for you. The og recipe calls for shallots but you can use onions just fine.

  6. 4 weeks ago
    Anonymous

    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.

  7. 4 weeks ago
    Anonymous

    Genovese di Napoli – Neapolitan onion ragù. I use up at least 1,5kg/3⅓ish lbs cooking a batch.

  8. 4 weeks ago
    Anonymous

    Just slice the onions and saute them in butter. Freeze in cubes and you have a delicious recipe starter.

  9. 4 weeks ago
    Anonymous

    Freeze them and use them later for stock, you homosexual.

  10. 4 weeks ago
    Anonymous

    wrap in foil put in oven wala delicious
    or just throw them at your neighbors

  11. 4 weeks ago
    Anonymous

    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.

    • 4 weeks ago
      Anonymous

      is this goop enough?

      • 4 weeks ago
        Anonymous

        5.2 lb of onions, reduced to goop

      • 4 weeks ago
        Anonymous

        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

        • 4 weeks ago
          Anonymous

          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

  12. 4 weeks ago
    Anonymous

    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.

  13. 4 weeks ago
    Anonymous

    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.

  14. 4 weeks ago
    Anonymous

    >I got a c**tload of onions
    That's not the normal measure, but I'm sure /d/ could find you related "instructional" pictures.

    • 4 weeks ago
      Anonymous

      We use the standardized cramload here, which is roughly 2.5 c**tloads.

  15. 4 weeks ago
    Anonymous

    Pasta alla Genovese, what Italian 8 b4 tom80

    • 4 weeks ago
      Anonymous

      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.

  16. 4 weeks ago
    Anonymous

    Boil them, mash them, stick them in a stew

  17. 4 weeks ago
    Anonymous

    ferment and pickle them.

  18. 4 weeks ago
    Anonymous

    just slice them and throw them all in a crockpot for 8 to 12 hours and freeze the resulting goo in portions.

    • 4 weeks ago
      Anonymous

      https://i.imgur.com/hFrkvUc.jpeg

      is this goop enough?

      Oh, you tried to do what I was suggesting but failed horribly. Should've used a crockpot and not done anything to them.

  19. 4 weeks ago
    Anonymous

    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.

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