ISO: Onion info and ideas
October 25th, 2012 | 
Author: If I were to pick up either a bushel or half bushel of big white sweet onions today, what should I be doing with them to preserve them? That is something I’ve never done before but they sure do look nice! Thanks for any advice!
Posted in * Recipe Requests
I did this last year so many onions!!! I got them on sale five dollars for 10 pounds so i bought 20 pounds didn’t know they were Vidallia onions those huge ones. LOL I diced about 3 pounds and froze them, made onion rings up the river and froze some of those and I put the rest in the crisper of the refrigerator and those lasted for months. Oh I gave some to my sis for chow and I made french onion soup
Oh….lucky you! I wish these were the Vadilias but don’t think so. Didn’t make it to pick them up yesterday so hopefully this morning once they open. These were $9 a half bushel unless they mark them down today. Do the onions become more mild once frozen? It would be great having them all chopped ready to go the same as the green peppers…I see French Onion Soup in our near future! Thank you for the tips!
WOW! The old board archive is loaded with recipes and ideas! Headed there to look up some French Onion Soup recipes with the idea of making some for dinner this evening. DH came home with indigestion so that didn’t happen but wow! I have so many saved to help use up that pile of onions I bought today. Can’t wait! I thank Verla for this idea too! Hope she’s ok…it’s been a long time.
Caramelized Onions
posted by Verla 04-22-101 5:09 PM
Lora Brody’s class Plugged In
Caramelized Onions
3 pounds Vidalia onions
1 stick butter
Cut tops and bottoms off of onions and peel. Place in crockpot with butter and cook on low for 24 to 36 hours. These will be a beautiful brown color when done. Freeze and use on pizza, French onion soup and appetizers or whatever! You can also fill crockpot if you wish and do not need to use any more butter.
Mine held 6 pounds. I cooked mine 36 hours on the # 1 setting!
I didn’t notice a change in the flavour. Don’t make the mistake I did the first time I used them. I let them thaw out completely and the result was a little bit “not crunchy”is the only way I can think to describe what I mean.. I like having a bit of a bite texture. So if you are using them in a sauce for example throw them into your pan still slightly frozen and as they cook to that nice golden the onion juice melts and you don’t use as much butter
Advice taken…thank you. Now I’d better save your note. I can’t remember anything these days!!!! Couldn’t be an age thing …never!!!! HA! Actually, I think we get so many things going that we have to do and are responsible for that things just start leaking out!
If you find that great of a deal on onions, maybe you could donate a bunch to your local food bank. Fresh seasonings such as onions and garlic are always needed. Can you imagine your dinners without them? The humble onion is very much appreciated.
Thank you for that tip Marian. I’ve donated to food banks but have never visited one. They’ve always asked for nonperishable items so I guess I thought they didn’t give fresh items. I’ll have to check into that. We do have friends who need and go to the local food bank….thanks again