Loads of onions

angelaf_3

Thank you for your help.

Chaos_Monkey

Hi

I don't know why they can be geenish, but one of the telly chefs (poss Jamie Oliver) mentioned it in a programme that you should use the green bits as they're more nutritiuos (sp?). Was glad to see him say that, as I always used to cut it off thinking it was manky!

CM

zippychick

as you have your answer ive merged this with our main onions thread

Zip

downshifted

So 5kilos of onions in Lidl for £1.39 is a bargain - but now what do I do with them?

Is it true I can just slice some up and freeze them?

We like French Onion Soup

I've seen some recipes for baked onions that look nice

Could I make some onion marmalade and how long does it keep? Anyone have a recipe?

Any more ideas please? There are just the two of us......

rising_from_the_ashes

I slice & freeze onions & they keep really well - however, they can smell a lot ..... I put mine in a freezer bag and then stick this inside a sealed plastic tub. HTH

sonastin

I bought a monstrously huge bag of onions - not sure of the weight - before christmas. I keep them in a part of the house which is pretty cool (read bloomin' freezin!) and so far they have been absolutely fine. I don't think you have any reason to rush using them up. If my OH is to be believed, they were probably harvested some time in September anyway and have just sat in a warehouse for months before they even hit the shelves.

If you want to start peeling and slicing, they won't last anywhere near as long though, so freezing is a good idea!

BOBS

going to try this recipe at the weekend - needs loads of onions - on fivemiletown cheese facebook site
Fivemiletown cheddar, roasted onion & chilli soup with Oakwood cheese straws

Serves 8
Preheat the oven to 170ºC/325ºF/gas 3

Ingredients for Cheese straws
75g Fivemiletown Oakwood, grated
1 ready rolled sheet of puff pastry, defrosted
1 egg, lightly beaten

Ingredients for Soup
100g Fivemiletown Mature cheddar, grated
8 onions, cut in half, leave skins on
3 tbsp olive oil
Salt and freshly ground black pepper
4 carrots, finely sliced
2 stalks celery, finely sliced
1 clove garlic, crushed
3 bay leaves
1.5 litres (3 pints) vegetable stock
A small pinch of chilli flakes
Chopped chives or parsley to garnish

Method for cheese straws
Lay a sheet of puff pastry onto a lightly floured work surface, brush with beaten egg and scatter over 50g of grated Oakwood, then fold in half, roll out to the thickness of a £1 coin.
Brush with a little more egg, cut into 1 cm strips and then twist the strips 3-4 times. Place on a baking sheet, scatter over the remaining Oakwood and bake for 12 minutes, or until golden. Leave to cool.

Method for soup
Place the halved onions onto an oven tray. Drizzle over two tablespoons of olive oil and season then roast in a hot oven for 25-30 minutes until golden brown and tender.
Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the carrots, celery, garlic and fry for 4-5 minutes until softened but not browned.
Add the peeled roasted onions and bay leaves to the pan and pour over the stock.
Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.
Remove Bay leaves before blending the soup until completely smooth. Add the chilli flakes and gently heat through, adjust the seasoning if necessary.
Divide the grated cheddar into warm bowls and ladle hot soup on top, allowing the cheese to melt.
Serve with a scattering of chopped herbs and a few cheese straws.

squeaky

Hi,

This thread is filled with ideas... Loads of onions

I'll add your query to it later to help keep the ideas together.

madnotstupid

6 onions (I used 4 brown, 2 red last time, but wyg)
2/3 peppers any colour
6oz raisins
2 apples
2lb sugar any kind
1pt vinegar (brown for better colour)
200ml lemon juice
1 sachet pectin (check pack for how to use)

chop onions, peppers, apples as finely as you can be bothered. I've left everything to soak overnight before and I think it cooks more quickly. Put everything into a large cooking pan and boil until a spoonful sets on a cold plate. If I remember rightly it takes about 20mins. Pour into jars and seal while hot.

Keeps for at least 18 months (never lasted longer). makes the house stink for a few days, but is fab on cheese on toast.

BOBS

madnotstupid - exactly what i am after