Loads of onions

Boswell_2

I love roasted onions.

Slice them in with potatoes for onion and potato rosti. Onions freeze really well if you slice them thinly and then you can add them to stews and casseroles. I love them sliced paper thin in natural yoghurt and lemon jucie as a side dish for curry too.

Thriftylady

If you chop them up really small, then cook them really slowly until they go all brown and sticky and caramelised (maybe an hour over a very low heat, stirring every once in a while), then you can freeze them in individual portions and use them whenever you have a recipe that needs onions in it.

Spendless

Onion bhajis, to go with a curry.

newleaf

Alsatian Onion Tart - from The Pauper's Cookbook by Jocasta Innes., Penguin Books, 1971. Now, sadly, out of print.

'All you need is lots of onions, butter, shortcrust pastry and a couple of eggs. The filling is very tasty and the tart can be eaten hot, lukewarm or cold.'

Line your flan tin with shortcrust pastry. Peel and chop 2lbs Onions (you can make do with less) and cook them over a low heat with just enough water to stop them burning. When they are soft and tender add a generous lump of butter and leave to stew a few minutes longer. Then take them off the heat and add just enough flour to bind them (1-2 tbs), salt, black pepper, 2 beaten eggs and if possible a spoonful of plain yoghurt, cream or top of milk to make a thick mush. Spread this onion mixture over the flan base. Spoon over a little more top of milk or sprinkle with a bit of grated cheese. bake in a fairly hot oven, gas 7, 425 F for 20 minutes then lower the heat a couple of notches and continue cooking until the pastry is nicely crisp and the top golden - about 45mins - 1 hour.
I love this recipe and have eaten it many, many times. It's as nice cold with a salad, or for a packed lunch, as it is hot. Hope you like it.
I wish Jocasta / Penguin would issue another revision of this book, it is just as relevant and useful today as when first published.

PS: It's called Alsatian because it's a German recipe, nothing to do with dogs - in case you were looking for the missing ingredient!

saving-grace

newleaf wrote:

Alsation Onion Tart - from The Pauper's Cookbook by Jocasta Innes., Penguin Books, 1971. Now, sadly, out of print.

!

There is a new edition of this book, I've had it from the library. Amazon have it for £6.39. I remember somebody on here saying its not as good as the original.

annie-c

I usually buy onions in huge bags and spend an hour peeling, chopping (using food processor) and bagging them for the freezer. I vary how much I whizz them in the food processor, doing some to ordinary sized chunks, some to a puree. I then bag them in 1- or 2-onion sized portions so I know where I am when I need them. Saves the tears every time a recipe needs an onion.

fizzel81

newleaf wrote:

PS: It's called Alsation because it's a German recipe, nothing to do with dogs - in case you were looking for the missing ingredient!

i should have thought of this! spent 3 years living in germany this is somthing you can buy in many food shops there

tr3mor

You could always make curry queen's curry sauce, there's a recipe around the index somewhere for it! That needs loads of onions!

abbecer

I slice spare onions quite thinly and pickle in vinegar. They keep for ages if stored in the fridge. They are delicous added to sandwiches or on chips. I also add sliced cucumber if i have any, although i don't find it stores for quite as long.

jcr16

i love making a dish, where i slice potatos thinly , and onions, and i layer them up with chese. so it is potatos on bottom layer, then onions, cheese, potatos, onion , cheeses. etc. till at top of dish. and finish with a layer of potatos covered with cheese. i then cover the dish and put in in oven in gas mark 7 for about an hour. oh it is gorgeous. i sometimes cover each layer in a little milk. for this dish i use about 4 medium size onions sliced fairly thin.

HTH