A friend has an onion farm and he’s got so much stock, he can’t even give it away for free. So… he gifted us some after we told him we loved onions. 50 pounds worth. We’ve gifted some away but I still have 30 pounds or so. I could use recipe ideas!
by analogy_4_anything
28 Comments
Onion jam
https://preview.redd.it/58eamfx5fiig1.jpeg?width=527&format=pjpg&auto=webp&s=62fd51efb60a8c0afdee17c8cd02f13108ec6077
Time to make ONE (1) bowl of caramelized onions
Throw an onion based foods party and invite your friends. Onion soup, onion salad, onion pizza, onion, onion, ONION!
Caramelized them and store in the freezer in flat little blocks.
What a gift! I wish someone knew me that well 😂.
Just go crazy and make onion everything.
Slice thin and pickle them.
joke – cutted them and make tomato
woke – french onion everything for the next week
Get the onion goggles out. You’re gonna need them.
I would spread them in 4 groups then do
-caramelized
-pickled
-very thinly chopped then fried with garlic(amazing as pizza topping)
-4th group would be for a repeat of 1 of the other 3 i liked best
Half portion of French Onion Soup
You’ll be able to make one pot of French onion soup(“:
Make hash browns, pickle a bunch with garlic, make french onion soup, make fried crispy onion snacks or bake them slow and low to make onion powder, make roasted onion, make ode dé onion perfume (joke)
Tell your friend he can hook me up anytime
onion jam
pickled onions
onion soup
Yes
Onion party.
My LAWWWDD. As someone has already said, onion jam, pickled onions GALORE, caramelized heaven, DEFINITELY dice/slice and freeze for food prep, FRENCH ONION SOUP for DAYS, good lord the possibilities are endless 😭🩷 I envy you!
Now you can get 3 ozs. of carmelized onions!
Show off about it
Plant at least a few to get your own onion patch going. Otherwise, fermentation is a great way to preserve them for later. Pickled (fermented) onions are superb as a relish or a side, and you can also cook with them like fresh onions. Just chop the onions however you like and pack them into jars, add just enough water to cover them, then add enough salt (preferably non-iodized) to each jar to equal ~2-3% of the weight of the onions+water. It helps to weigh the empty jars first, then subtract the empty weight from the filled weight. This works for any vegetable, so you can add in whatever else you like, e.g., garlic, peppers, carrots, cabbage, beets, etc., as well as any herbs & spices. Leave the jars out at room temperature and check them daily, making sure to burp them or rigging them up to vent on their own, and tamp down any pieces that float to the surface to prevent mold. In a few days to a week they should be ready to eat and full of probiotics, and they’ll only develop stronger & more complex flavor the longer they ferment. Test them intermittently and decide where you want them to stop by transferring them to refrigeration.
You could donate to a local food pantry or homeless shelter
Once upon a time my in-laws used to buy potatoes, carrots, and onions in 50 pound bags. More than one of each. Back then almost everyone had a cold room for storing root vegetables, cabbage, and squash. I’d love a good cold room in my house.
Cut, dice, slice, separate into food bags and freeze. That would do us for at least 5 months. We use onions in almost everything.
Replace the old one you have on your belt
Dehydrate a bunch for soups or whatever in the future. ❤️
