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3 lbs of fresh onions

I have three pounds of beautiful fresh onions. I'm used to cooking with them and use them instead of storage onions all summer, but I could use some ideas on how to go through this large amount. Thanks in advance!

Oh yeah -- I'm vegan too.

asked by Esvee 19 days ago
14 answers 565 views
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added 19 days ago

You can caramelize them in a big batch ( possibly in a slow cooker) then freeze in portions to pull out when you need to add some deep flavour. Or French onion soup. Enjoy!

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added 18 days ago

I actually prefer to caramelize them in an electric skillet. I have one of the large, non-stick electric skillets from Cuisinart. Put the glass lid on initially until they start to sweat, lower the heat _way_ down, and remove the lid. Every so often, give them a stir. Best of all, you can pick a non-busy place in your kitchen and fix them while you prepare dinner, bake cookies, or whatever. I wish I could claim credit for this -- but it was in an Alton Brown Good Eats on making French onion soup.

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Nancy is a trusted home cook.

added 19 days ago

In addition to the caramelized onions (my first choice, too):
• salad of onions, olives and oranges
• onion pickle
• as a topping for home made bread or rolls
• roasted in wedges or sliced with other summer vegetables (zucchini, tomato, eggplant)
• hollowed out and baked with bread crumbs stuffing (like stuffed tomatoes)

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added 19 days ago

I agree: I'd pickle a few of them.

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BerryBaby is trusted source on General Cooking

added 18 days ago

Absolutely pickle them, so easy!

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PHIL is a trusted home cook.

added 16 days ago

Make hot dog onions, after all its is summer

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added 15 days ago

What's the rush to use them up? Even sweet onions keep for weeks, especially if they are in a cool dry place. And three pounds isn't very much, really---certainly not worth slaving over a stove to caramelize them! We keep Ailsa Craig onions (sweet) for at least 4 months after harvest, and many varieties last much longer.

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added 14 days ago

Thanks everyone for the tips! I caramelized some, quick-pickled some, and they're gone! mainecook61, you're right, 3 pounds is not actually all that much... Went through them much faster than I anticipated and now I'm waiting for more :)

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added 4 days ago

In addition to carmelizing (which you can then freeze), chop 'em up and throw them in the freezer. Slice (or chop) and dehydrate.

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