Too many red onions how can I use them up?

dannahaz

I use red onions instead of white onions in ALL my cooking... so just use them as you would "normal" onions.

They do make delicious onion soup but it's a bit of a funny colour, so I add some gravy browning to disguise it.

Justie

this is really lovely http://www.bbc.co.uk/food/recipes/database/redoniontartetatin_67091.shtml


just use all plain flour if you've no wholemeal in

odds-n-sods

jamie oliver does red onion gratin -
8 red onions, peeled + quartered,
olive oil,
salt + pepper,
fresh thyme,
2 cloved garlic, peeled + sliced,
small wineglass of white wine,
4 tbsp creme fraiche,
2 oz gruyere cheese, grated,
1 1/2 oz parmesan, grated.


Preheat oven to 200'C. break the onion 1/4's apart + put them in a a4-sized dish, add a glug of olive oil, s+P, thyme + the garlic, mix well, add the wine, cover with a double layer of foil, + bake for 45 minutes. then take the foil off and bake another 15 minutes. Once its golden brown, stir in the creme fraiche, + sprinkle on the cheese, TUrn the oven down to 180'C, return the onions and bake until golden and all the cheese is melted. Gorgeous! recipe calls for 4 oni8ons, but there was too much cheese with 4, so I've doubled it, guess it depends on teh size of your onions, but you really need to fill the dish with them.

Lucie_2

I've previously posted a red onion tart tatin recipe on the recipe board thread, if you do a search I'm sure it will come up.

grimelda

I second MrCow's suggestion, but I have found that if I cook them down very slowly (over low heat for half an hour) they produce enough sweetness and don't require added sugar. I also use half butter/half olive oil but I don't think it matters much. Have not tried the balsamic vinegar yet but it sounds like a good idea. Caramelised onion (red or yellow) and goat cheese are a match made in heaven. I make a pie from this (I use Delia's recipe for thick onion tart http://www.delia-online.co.uk/recipes/thick-onion-tart,1719,RC.html) and add the goat cheese in chunks. It always get scoffled up pretty fast.

Alternatively you can serve the caramelised onion with boiled new potatoes and sour cream. It's also great as a pizza topping, again with some goat cheese, capsicum, olives, fresh basil and mozzarella.

I imagine sauteing with mushrooms and serving on toast would be very good also.

And, I haven't tried it, but have you thought of making some kind of onion chutney? I'm sure there are probably heaps of recipes online.

poodlehorse

I am sure somewhere I have seen a recipe for baked onions or braised onions or soemthing like that. Sort of looked like a baked apple but I don't know what they stuffed it with. Will have a look in a few books and get back to you.


here you go this is along the lines I was thinking of:

http://allrecipes.com/Recipe/Peters-Baked-Stuffed-Onions/Detail.aspx

I am sure it would work with any onion

dawnylou

One of our fave side dishes -

Thinkly slice some new potatoes and fry in olive oil until almost soft
Chuck in lots of chopped red onions and fry until everything starts to brown.
Grate cheese over top until melted.
Serve.

Makes an interesting side dish for a meal rather than boiled potatoes!

aimeelister

If you are chopping and freezing dont forget to put them on a tray first, then bag them when they are frozen. That way you can control how much you use! ( i learnt the hard way with one hard ball of onion to use all at once :rolleyes:) Then use them like normal onions!!

allIcouldwishfor

mae wrote: »

Also balsamic vinegar I have some but can it go off? I can't see a use by date but I've had it ages and its opened?

Vinegar keps indefinitely as it is a preservative, so you can use it without worrying about poisoning anyone!

daisyroots_2

Roast them in olive oil. Peel and quarter, thinnish layer of olive oil in a roasting pan, bit of salt, hottish oven, half an hour or so, till they are brown and soft. Then use them in various ways: quiche, in a salad, in a sandwich, add to vegetable soup, use as a vegetable in their own right, freeze them.

Cold roasted veg are a delicacy in this house, once I've got the oven on I do carrots, squash, peppers, courgettes, aubergines - anything got cheap at the market which needs cooking quickly gets sliced and roasted. Then in the fridge ready for salads, sarnies, whatever. Bit of balsamic vinegar if you have it around. Sometimes I can get a kilo bag of lovely red onions for a pound from a local stall - yippee