I have 10lbs regular onions and carrots...any TASTY and simple recipes?

Question

help!
10lbs of yellow onions and carrots....10lbs of each! what to do before they rot? and how long can i keep them for? in the fridge, frozen?

Answer 1

Onions:

"The storage life of onions is determined by the variety and storage conditions.
Place the onions in a mesh bag, old nylon stocking, wire basket, or crate and store them in a cool, dry location. Storage temperatures should be 32 to 40°F. Possible storage locations include a basement, unused bedroom, or unheated garage. Since the temperature in an unheated garage may fall well below 32°F, an alternate storage site will be needed when bitterly cold weather arrives.

Onions will sprout if the storage temperatures are too warm. Rotting may be a problem in damp locations."

Roasted onions:

INGREDIENTS

* 4 medium unpeeled yellow onions
* 2 tablespoons olive oil
* Salt and fresh ground pepper
* Balsamic vinegar (optional)

DIRECTIONS

1. Adjust oven rack to lowest position; heat to 425 degrees.
2. Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
3. Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.


Carrots:

"When it comes to actually storing them, the goal is to be able to keep them for at least several months after harvest. To make this possible, they must be stored in a cold, moist atmosphere that will not allow them to freeze or decompose. The ideal temperature for carrots is between 32-40 degrees F, with a 90-95 percent relative humidity. For the home gardener, a cold moist cellar, pit, or refrigerator, would come close to that ideal. Note, that the most important condition of your storage area is a cold even temperature(more so than the actual temperature itself) Just a 5 degree up or down variation can cause new growth to sprout or rotting - not a good thing!"

COPPER PENNIES - CARROTS

2 lb. carrots
1/2 c. sugar
1/4 c. salad oil
3/4 c. vinegar
Green pepper, diced, optional
1 onion, diced
1 tbsp. prepared mustard
2 tsp. Worcestershire sauce
1 can tomato soup

Cut the carrots in 1/4 inch slices (these look like copper pennies). Cook until barely tender in salt water. Drain. Mix remaining ingredients and pour over carrots. Marinate overnight in refrigerator. This will keep a week refrigerated. This is not necessarily better, but is easier. Drain canned carrots, slice and cover with marinade.

Answer 2

Here's one recipe that could help you out.

Carrot and Onion Pickle

2 carrots, peeled
1 white onion, finely sliced
1 tablespoon sugar
2 teaspoons sea salt
1/2 cup japanese rice wine vinegar
2 teaspoons fish sauce

Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons.
Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well.
Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour

Answer 3

Carrot Soup 1 small onion finely chopped 3 C. carrots peeled and coarsely chopped 4-6 T. butter 3 C. chicken stock 1 1/2 C. heavy cream or milk salt and pepper to taste Melt butter in large saucepan. Saute onions 5 minutes until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until carrots are tender. Puree in the blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasonings and taste. Garnish with creme fraiche and chopped parsley

Answer 4

Ingredients:
2-3 carrots
1-2 onions
dessicated coconut
cumin seeds-if available
salt n chilli pdr-1/4 tsp
coriander to garnish

Recipe:
Chop onions n carrots. Heat oil in a frying pan. Add cumin seeds(1tsp) and let it sputter. Now add dessicated coconut n onions. Fry till onions are golden brown .Then add carrot, salt n chiili pdr(as per requirement). Fry for 15 min. Finally garnish with coriander leaves.

Hope u find this recipe useful. All the best.

Answer 5

With the onions, I would either make french onion soup and freeze it, or I would make a lot of curry. Both use up LOTS of onions.

As for carrots, I would eat them raw, and grate the rest to use in carrot bread or carrot cake.

If you have a juicer, use some to make carrot juice and mix it with orange juice and apple juice.

Freeze some whole carrots and onions too, so you can use them to make homemade meat stock when you accumulate a lot of leftover bones.

Answer 6

Onions can be frozen just by chopping and placing in freezer bags...They stay good for up to a year frozen.

carrots must be partially cooked then can be frozen for soups, stews or candied later.

Hope this helps.

Answer 7

umm, i don't know about the carrots...i'm thinking grate them and make some carrot slaw.

but the onions, you can slice thick and grill with salt and pepper, you can batter and fry - onion rings :)
and best of all you can caremelize and use for sandwiches, onion tart/quiche.
ooh ooh french onion soup!
i've made it a couple of times but i don't remember perfectly. i know you caremelize a bunch of onions and then add beef stock.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36151,00.html?rsrc=search