Loads of onions

ti1980

Does anyone have any tips on freezing onions?
I bought some onions a while ago which I diced then put into a clear food bag then a thicker one and then one of those plastic cartons that takeaways normally come in. Froze it like this but it still made the freezer stink of onions.
When I had used them up I didn't try and freeze onions again as I didn't want to permeate anyone elses food such as ice cream with an onion smell.:eek:

ariba10

ti1980 wrote:

Does anyone have any tips on freezing onions?
I bought some onions a while ago which I diced then put into a clear food bag then a thicker one and then one of those plastic cartons that takeaways normally come in. Froze it like this but it still made the freezer stink of onions.
When I had used them up I didn't try and freeze onions again as I didn't want to permeate anyone elses food such as ice cream with an onion smell.:eek:

It is the same with shop bought frozen onions. They smell just the same.

Yikes

abbecer wrote:

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.

Similarly, if you've just finished off a jar of dills, save the brine and pack the jar with thinly-sliced onions, and leave in the refrigerator for a couple of weeks. They pickle quite nicely this way, with a mild dill flavour.

But, really... is there such a thing as too many onions??

Wolfhound

I get big bag's of onions, mushrooms, carrots, lemons anything apart from soft fruit. Clean and chop and stick them in bags in the freezer. I dont have the time to clean and chop one small onion at a time when needed. Get your bag out of the freezer, throw a handful in and Bob's your uncle. I've not been poisoned yet :rotfl:

Yikes

newleaf wrote:

Alsation 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.'

This sounds yummy -- I'd love to try it! But, I am pastry-impaired... do you have a fool-proof recipe for the shortcrust pastry??

Bunnyinthelights

Get that onion slicer thing from Lakeland, dip in batter, then deep fry (ok, not healthy but GORGEOUS!) rip off pieces of the deep friend onion and dip in a sour cream dip-can you tell Im North American?
Bunny

Chell

Does anyone have a recipe for onion sauce? I mean the creamy/milk type like you buy in a packet mix.

mehefin

Could always string them up and hang them till you need them. Either plait them on to a thick string, or use an old pair of tights ( not quite so picturesque) and knot them individually in the legs. they will keep for ages like this, so you dont have to kill yourself, cutting, slicing, freezing etc.
Used to buy them off the Breton onion sellers like that and they keep well. Plastic bags are a definite no no.

newleaf

Yikes wrote:

This sounds yummy -- I'd love to try it! But, I am pastry-impaired... do you have a fool-proof recipe for the shortcrust pastry??

Not really. I think the accepted wisdom is to keep everything as cold as you can, - hands, bowl, ingredients, and handle it as little as you can. Use half the amount of fat(butter, lard or half and half of each) to flour, cut the fat into tiny pieces with a knife first to minimise handling. Rub in with tips of fingers, mix a small amount of cold water into it with a fork until it melds together, but avoid getting it too wet. Knead lightly and rest it in fridge for a while before rolling it out. Roll it loosely back onto the pin to transfer it to the dish and lightly press it down. Don't try to stretch it to fit, it will just shrink back when cooking. Any cookbook should contain instructions broadly similar to this. Hope this helps, and yes definitely try the tart - it's delicious!

redballoon_2

What can I do to use them up? (they are cooking onions)

How long will they last for?