Loads of onions

Nodette

lizzyb1812 wrote: »

Curry Queen's base curry sauce recipe uses 1kg of onions. You'd need to freeze it but in plastic bags it could be put into the tiniest of spaces. If you've got a joint or a chicken in the freezer could you plan on having that this weekend to make some room?

Brilliant - I'd been meaning to have a go at Curry Queen's basic sauce and had forgotten it used so many onions.

And I like the idea of freezing it in bags so I can fit it in the freezer. Thanks.

notatvstar

zepsgal wrote: »

French onion soup :-)

... gah - beat me to it!

Or Jamie O's English onion soup!

http://www.jamieoliver.com/recipes/vegetarian-recipes/english-onion-soup-with-sage-cheddar

v.v. nice

Nodette

Jackop wrote: »

You could dry a few of them out and make onion powder. Its quite a useful ingredient and difficult to get hold of in the supermarket.

Should keep for a couple of years in a spice jar.

I love this idea. It's good to find a way of preserving them without making some sort of pickled thing.

My dad hates finding squishy onion in his food, but he likes the flavour - so if I can make onion powder it will make a good HM gift for him (I have great difficulty finding HM stuff for men!)

hilstep2000

I grew onions last year, harvested them in September, and used the last one last week! Hang them up in the dark and dry they'll keep for months.

Pink.

Hi nodette,

I'd make a base sauce for curry, but they will keep well if you store them somewhere dark and cool. These threads should give you more ideas:

Loads of onions

Freezing onions

I'll add your thread to the first link later to keep the suggestions together.

Pink

scaredy_cat

stuffed onions, roasted onions are great with a roast dinner, onion tart, onion marmalade


http://www.onionrecipes.co.uk/

trolleyrun

I'll have some of your onions if you like :rotfl: I've got no other suggestions, sorry, as other posters are far more inventive than me :T

Alton_Towers

Onion Bhajis to go with the curry!

caitybabes

What a bargain indeed!

If you have a food processor with a slicing attachment I would chuck them through that to get loads sliced up, then you can freeze for use later on. Alternatively, just whizz them up in food processor to chuck in sauces, etc.

I would caramelise a load of them - so tasty. This can be done on baking trays in the oven to save you standing over a pan (the tip is not to move them about too much as you want them to stick to the pan a bit - that's where the lovely brown caramelised bits come from). I'd make pisaladiere - it's like pizza but smothered in caramelised onions instead of tom sauce and it's got anchovies and black olives on it.

I'd also make french onion soup mmm yum!

Mostly, I'd caramelise loads as they melt down to nothing so will be much easier to store and freeze in little batches. They are lovely on a hot dog too and you can microwave from frozen, lovely in quiches as well with some cheese.

Enjoy!

Cait

[Deleted User]

FOXBLADE - I just peel them, chop them and put them in ziplock bzgs in the freezer. They come out prefectly fine for cooking with. They might make your freezer smell a bit oniony but it doesn't seem to contaminate anything else while it's in there. Hope that helps, Cheers Lyn.