I have a large bag of sweet onions?

Question

I have a large bag of sweet onions that I have to use soon. I would love some ideas.

Answer 1

Onions freeze well, so clean the onions up, than chop and portion out what you think you need for a COOKED recipe.Busy restaurants use frozen diced onions all the time in COOKED recipes for convenience and cost saving.

Answer 2

French onion soup would be the best way to use the whole bag.

Sweat very thinly sliced onions in butter on low heat until clear.

Add good quality beef stock and simmer an hour, then add a couple teaspoons of brandy.

Dish soup into individual ovenproof soup bowls. Put in some homemade garlic croutons, then top with gruyere or smoked provolone cheese, and bake in the oven until cheese is melted.

Serve with a salad and fruit.

Answer 3

They make a superb Onion soup if you use a little bit of Garlic powder in it along with green pepper powder and a pinch of salt!

Then - you can always make bunches of "Onion Rings" out of them and freeze them after you have Battered them.

Ever make a "Stuffed Ham with Onion Stuffing"?

You need a full Ham then cut out the Bones in it very carefully to make a pocket which you fill with chopped up onions with a little garlic powder, salt and pepper to taste. You then tightly wrap the Ham in Cheese cloth using several layers which closes the pocket and then you cook it in the oven.

This is an old Kentucky Farm recipe and you will not believe how delicious your ham will taste!

Answer 4

Sweet Onion Soup


6 - 8 Sweet Onions (chopped)
2 tablespoons butter or margarine
1 cup of cream (or half & half, milk or skim milk)
1 cup of chicken stock, beef stock or vegetable stock (optional)

Preheat large saucepan on medium heat. Add butter or margarine and stir onions until they are coated with butter. Cover and reduce heat to simmer for 1 hour. Remove lid and you'll find that the Sweet onions have released their naturally sweet "nectar." Add cream or your choice of milk and stock (optional) and simmer uncovered until the soup has obtained the thickness and texture you prefer. For richer soup, use less additional liquid.

Season with herbs or salt and pepper if desired.

Yield: 4 to 6 servings


Sweet Onion Squares


2 cups cooked long-grain white rice, cooled slightly
1 Sweet Onion, chopped
5 eggs, lightly beaten
1 cup (4 ounces) shredded hot pepper jack cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
2 teaspoons finely chopped fresh oregano or parsley
1/2 teaspoon salt

Preheat oven to 350º. Generously grease an 11 x 7 x 2-inch baking pan.

In a large bowl, combine cooked rice, Sweet Onion, eggs, pepper jack, 1/4 cup of the Parmesan, oregano, and salt. Mix well. Turn mixture into prepared pan, smoothing the top. Sprinkle with the remaining 1/4 cup Parmesan. Bake until cooked through and lightly browned on top, about 45 minutes. Serve warm or at room temperature, cut into small squares.


Yield: 6 servings


Aliza Green's Persian Spinach Dip
with Caramelized Sweet Onion

Serves 6.

2 pounds fresh spinach, washed (or 2 (12-ounce) boxes frozen chopped spinach)
2 Sweet Onions, diced
2 tablespoons butter
1 pint plain yogurt
Salt and pepper to taste
1/2 cup chopped walnuts, lightly toasted in a 300º oven

In a large pan, cook the spinach in the water that clings to the leaves until it wilts. Drain, rinse under cold water and gently squeeze out the excess liquid. Chop finely and reserve.

In a medium pan, cook the onions in the butter over medium heat until well caramelized and golden brown. Cool and then mix with the spinach, yogurt, salt and pepper. Sprinkle with toasted walnuts and serve as an appetizer or as a dip for pita bread and crudités (colored pepper wedges, Belgian endive and/or Treviso spears, celery lengths, cucumber boats, snow peas, sweet onions cut into single layer wedges, scooped out plum tomato wedges, and any colorful vegetable that is more or less boat shaped to hold a chunky dip).

Answer 5

Onion soup. Slice them and saute them in either butter or about 1/2 butter 1/2 oil til browned. Take out about a cup of them and put that aside. Add water and beef broth to the rest and boil until there's basically nothing left of them. Add the cup of onions you saved. You can throw in a couple bay leaves while you are boiling them, but not necessary.

Answer 6

French onion soup

Answer 7

I use sauteed onions in almost everything I cook, it adds a nice flavor without being overpowerful. Take the onions and chop them up, sautee them and if you don't want to use them right now, divide them up into appropriate sized portion sizes and freeze them int freezer bags. They are handy, just grab them out and add to stew, hamburger meat while its cooking, chili, just about anything your cooking.

You dont have to thaw them first just add them to whats cooking and they will thaw on their own in a couple of minutes.

Hope this helps.

Answer 8

put it in a salad or grill it.....options are endless