What to do with too many onions
desertgardener
there are too many of them with blemishes or other problems and they
won't keep long enough. So I'm looking for suggestions on what to do
with them. I have some freezer space but I'm wondering what the
texture is like, either frozen raw or cooked.
Is it worth chopping and freezing some of them? Putting Food By says
not, but I haven't tried it myself.
Anyone tried freezing onion soup?
I have an onion relish recipe I could can; anyone have an onion-heavy
preserve that they like?
Cyndi
George Shirley
When I have excess onions I tend to chop them, freeze them on a bun
sheet for a couple of hours, then vacuum bag them for later use. When
the time comes to use some I will take the bag out, slit the seal, cut
off a chunk of onion of the appropriate size and then reseal the bag.
They seem to do okay in cooked dishes and don't tend to lose much crunch
or mouth feel when treated this way. I don't generally make onion
relishes or preserves cause the descendants don't eat onions at all. I
guess they don't realize how healthy onions are.
songbird
check out the chutneys and indian based relishes (often called
pickles -- not the cucumber kind, but this is what they call them e.g.
"garlic pickle"). or i would just chop them up and can them like
i would can pickled beets as they could be used in big pots of chili or
sweet and sour soups, sauces, etc.
good luck, :)
songbird
Wallace
"desertgardener" <cyndij...@roadrunner.com> wrote in message
news:92567427-a304-425f...@h40g2000pro.googlegroups.com...
I've had good luck freezing a pile of left over caramelized onions. Later I
used them for making French onion soup, and as just caramelized onions, on
top of sandwich or steak.
Wilson
> Onion butter
One word:
Recipe?
--
Wilson 44.69, -67.3
Wyandotte
What I would do:
Take a whole slew of onions, chop them up and sautee a long time in oil
or butter (butter is nicer)till they go a bit brown. Then put them in
small jelly jars and freeze.
That is what I would do if I had "too many" but I normally grow storage
type onions and therefore use them fresh during the winter.
--
Wyandotte
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Kathi Jones
"Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
news:150820101549051404%dave@N_O_T_T_H_I_Sbalderstone.ca...
> In article <i49d3t$tg6$1...@news.eternal-september.org>, Wilson
> <Pyde_...@excite.com> wrote:
>
>> On 08/15/10 12:51 PM, sometime in the recent past Dave Balderstone posted
>> this:
>> > Onion butter
>> One word:
>> Recipe?
>
>
> --
> "The problem with socialism is that eventually you run out of other people's
> money." - Margaret Thatcher
I was curious too, since you mentioned onion butter on a preserving group, I
assumed you had a onion butter recipe good for preserving.
guess not, huh?
smartass
desertgardener
wrote:
> In article
> <92567427-a304-425f-98f6-34ab6d271...@h40g2000pro.googlegroups.com>,
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of
> St. Pectina of Jella
> "Always in a jam, never in a stew;
> sometimes in a pickle."
> Where are my pearls, Honey?
They are big onions. This year I grew Candy and...ummm something
else ...I think it had 1015 in the name, supposed to be one of the
sweet types.
I don't seem to have good luck keeping them in non-refrigerated areas;
I wouldn't even try the garage (it's almost 100F in there now, and way
over that outside) and they just don't keep in the pantry either. So I
stuff the extra refrigerator. This year there must have been a lot of
stressors on the plants since more than half of them have split and
those will go bad even faster.
I think I'll saute a lot of them and freeze, nice to know that works.
I use the fresh ones in spaghetti sauce and other recipes too, so I
can do some bags of that. Thanks everyone for the ideas. It's not like
onions are so expensive I have to save every last one, but y'know, I
grew them...they deserve to be appreciated.
Cyndi
George Shirley
Probably the Texas 1015Y, developed by TAMU, very sweet onions generally.
Wilson
>> this:
>>> Onion butter
>> One word:
>> Recipe?
>
>
Maybe one you've used or even tried. Myself, I've never even heard of the
stuff before I did a search and discovered others had. If not, thanks anyway.
--
Wilson 44.69, -67.3
Kathi Jones
"Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
> In article <TMKdnW9wC5DX-_XR...@storm.ca>, Kathi Jones
nice
ST
>In article <i49d3t$tg6$1...@news.eternal-september.org>, Wilson
><Pyde_...@excite.com> wrote:
>
>> On 08/15/10 12:51 PM, sometime in the recent past Dave Balderstone posted
>> this:
>> > Onion butter
>> One word:
>> Recipe?
>
><http://lmgtfy.com/?q=onion+butter+recipe>
An onion butter recipe that has garlic powder? How nice.
I'd use ~1/10 of potassium sorbate instead of garlic powder but, mehh.
-
The frozen chopped onions I get in little plastic bags at the local food mart do fine
cooked. Haven't tried them thawed, can't tell if they've been blanched.
Not going to try them on a sandwich.
I think they'd do better if in serving sized lumps of ice so that the water gets the
freezer burn.
-
IIRC, sweet onions don't keep well, but do keep better if dried a _little_-by which
I mean a little bit drier than the usual way to put onions by.
You've got weeks, I think, before you start losing to many.
Only thing I can think of is onion soup, which I assume can be canned, and dried
onions which are not the same as fresh onions.
I don't much like pickled onions except as a way to dilute pickled jalapenos.
Shawn
ST
>> An onion butter recipe that has garlic powder? How nice.
>> I'd use ~1/10 of potassium sorbate instead of garlic powder but, mehh.
>
>the powder tends to have a bitter taste IMO.
<http://lmgtfy.com/?q=onion+butter+recipe>
I was trying for as sarky as LMGTFY is: The first result had garlic powder
in. ;~p
But yeah, IMO dried garlic and fresh garlic are two different ingredients.
Shawn