What's your favorite thing to do with sweet onions?

[ande]

OK, I went a little crazy buying big bags of sweet onions. I sauteed some with butter/evoo and froze in 1 onion quantities, but I still have about 12 pounds left to do something with. I've thought of caramelizing them in the crockpot (I found a recipe that calls for 5 pounds of onions at a time) to freeze. But I'm also wondering what can we do to enjoy them fresh? I did make one dish that was really really good: fresh green beans and small potatoes and ham cooked together, then covered with sweet onion sauce (saute a bunch of onions, then make a white sauce on top of them and puree)...yum! I can post that recipe later if anyone's interested.

Thanks!
ande

[Robyn1007]

I love them from the grill. Wrap in tinfoil with some butter, salt and pepper and grill until soft. It's what I always to to a bbq when I was a vegetarian and I still really enjoy.

[JackieO]

Originally Posted by Robyn1007

I love them from the grill. Wrap in tinfoil with some butter, salt and pepper and grill until soft. It's what I always to to a bbq when I was a vegetarian and I still really enjoy.

I hadn't even seen this thread yet, but I JUST pulled a Vidalia out of the pantry, peeled it, cut it in half and bathed it in some Lea & Perrins chicken marindate (it's white wine Worcestershire sauce). It's sitting in a tin foil package and just waiting to go on the grill.

I also have a recipe for crockpot country-style pork ribs that calls for two chopped onions to go on top of the mixture. The onions make a nice condiment for the ribs.

[Robyn1007]

Originally Posted by JackieO

I hadn't even seen this thread yet, but I JUST pulled a Vidalia out of the pantry, peeled it, cut it in half and bathed it in some Lea & Perrins chicken marindate (it's white wine Worcestershire sauce). It's sitting in a tin foil package and just waiting to go on the grill.

I also have a recipe for crockpot country-style pork ribs that calls for two chopped onions to go on top of the mixture. The onions make a nice condiment for the ribs.

I don't bother with any of that trimming stuff. They fall apart once cooked and are easy to deal with then.

Another thought would be a big batch of Lindrusso's marinara.

[ande]

I love the idea of grilling them! We'll definitely try that this weekend. And I had to laugh when I read the suggestion to make a big batch of Lindrusso's marinara - it's a great idea, except for the fact that we already have a big batch of it in the freezer and we're trying to clean out the freezer to make room for other fruits/veggies that will be in season soon.

And I forgot to mention that I am nursing a young baby, who seems to get tummyaches when I eat raw onions (I haven't actually tested this with the sweets, but am afraid to after what happened with regular ones) so I'm only looking for ways to cook them. Too bad, because I sure do love fresh sweet onions on all these hamburgers and hotdogs we're grilling this summer!

ETA: I'd love that recipe for the pork ribs, too, JackieO...it sounds like something at least some of us around here would love!

[tbb113]

Check out this thread for a bunch of ideas

[candylindy]

I like to make a tomato and sweet onion salad, toss with balsamic vinegar and olive oil and some pepper, you can add goat cheese or baby mozza balls too, nice and fresh on a hot day!

[avariell]

If you are willing to be indulgent... these onion rings are AMAZING! And honestly pretty easy to make. I put more pics up on my blog but here is the recipe:



Corn Meal Fried Onion Rings

2006, Barefoot Contessa at Home, All Rights Reserved

Serves: 4 to 6 servings


Ingredients

* 2 large Spanish onions (or 3 yellow onions)
* 2 cups buttermilk
* Kosher salt and freshly ground black pepper
* 1 1/2 cups all-purpose flour
* 1/4 cup (medium) yellow cornmeal
* 1 quart vegetable oil

Directions

Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

[Beth]

If you are willing to do some canning, you can make a wonderful onion marmalade and enjoy it, share it whenever the baby allows. It's a nice condiment for roasted or grilled meats, a sandwich spread, use it on a pizza or appetizer bread - however you like. The recipe I originally used called for red onions, but I have made it with sweet onions too -- used a white wine instead of red. It is cooked, so you might freeze it in small portions, but I haven't tried it and can't say how well it keeps that way.

I don't know if I've ever posted the recipe. If not, I'll have to find it and post it later (I'm supposed to be finishing the cleanup of my desk area, which includes the cookbooks that don't fit into my kitchen shelves). Let me know if that has any interest.

[ande]

Thanks for all the great ideas! I've found several to try on this thread and the one that tbb113 linked to (thanks for that...I didn't take the time to do a search before posting). I know my family would love those onion rings, if it ever cools off enough here to do that much cooking.

And Beth, I'd be very interested in the marmalade recipe if you have a tried-and-true one and you get a chance to post it. I'd been looking in my books & online for something like that, but didn't want to go to the trouble of doing it without knowing it's a good one.

[avariell]

wow Beth onion marmalade sounds awesome. I want some

[Beth]

Here it is --

Onion Marmalade

8 cups peeled, quartered and sliced onions
1/2 cup peeled and chopped shallots (see note)
1/2 cup light brown sugar
1/2 cup honey
1 cup wine (use a dry red with red onions and a crisp white with white or yellow onions)
1/4 cup virgin olive oil
1 scant tsp dried 1 T chopped fresh sage
1 T fresh ground pepper

(Note: if shallots are unavailable, you can sub an additional 1/2 cup sliced onions plus 1-2 cloves minced garlic)

Place onions, shallots and brown sugar in a heavy saucepan on low heat, stirring frequently until mixture begins to caramelize and turn light brown. Stir in remaining ingredients and cook over low heat for about 45 minutes or until mixture is a thick syrup. Stir frequently to prevent scorching. Immediately remove from heat and pour into sterilized jars. Seal and process in boiling water bath 5 minutes. Makes about 4 half pint jars.

Found a note here that says it may be frozen.

Pulling this had reminded me of the purple basil orange marmalade I want to try -- and the carrot one nearby sounds interesting. That's why you can't put up just one recipe. Enjoy!

[avariell]

Beth: What herb do you add? I think you have a little typo in the ingredient list.

And omg that marmalade sounds awesome too... you are totally tempting me.

[Beth]

Originally Posted by avariell

Beth: What herb do you add? I think you have a little typo in the ingredient list.

And omg that marmalade sounds awesome too... you are totally tempting me.

Oh, just pick one! It was supposed to be sage, but I could see thyme -- maybe a touch of rosemary. The pepper could be cut back if you aren't a big pepper fan. But it's soooo good. You need to have some roast beef or grilled steak left over to slice up and make a sandwich. I haven't made any for a while. Now I want some! LOL

[avariell]

If I actually get around to making some, I will send you a jar

Thanks for typing up the recipe!! I agree that Thyme would be awesome.

[little_bopeep]

Soup!!!

Better Than TGI Friday's French Onion Soup

Ease of Cooking: Medium Difficulty
Serving Size: 8

Notes:
The dry white wine is a wonderful addition, and may be omitted if you like.

Ingredients:
6 Tbsp. butter
1 Tbsp. olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 tsp. sugar
salt
1 Tbsp. flour
8 C. beef stock
2 C. dry white wine
Freshly ground black pepper
4 hamburger buns
8 slices of provolone cheese

Preparation:
Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stock pot. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Increase heat to high, remove lid, add sugar, and salt. Saute, stirring often until onions are very soft, and a deep golden brown.

Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine. Season to taste with salt and pepper, and simmer for 30 minutes.
Preheat oven to 425 degrees. Brush hamburger buns with remaining butter, and place bread in oven, and let this brown. When the bread as browned remove it from the oven.

Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup. Add one slice of provolone, and place soup bowls in a baking dish, and place into oven. When the cheese has toasted remove.

You may also wish to use a baguette if you have it on hand. You do not need to place the soup back into the oven. You can simply top with cheese and serve.

[Beth]

Originally Posted by avariell

If I actually get around to making some, I will send you a jar

I can make that -- what I'd really want wouldn't survive the travel -- those onion rings. I've done French fries from scratch, but not onion rings. Having just read Pollan's piece, I guess if I want them bad enough, I should make them myself.

Funny, but I came to the opposite conclusion -- that if I wanted to eat less of something, I should save it for something I only eat on occasion and when eating out.

[avariell]

Ok then I will send you some black raspberry jam

I know what you mean about saving-it-to-eat-out. But these onion rings were just that much better than most of what you get out at restaurants. I don't love the heavy beer batter style of onion rings, and I feel like most restaurants around here do them that way. The cornmeal was so light and crispy... totally worth the effort.

[Beth]

Well it sounds like I need to find some big fat Texas 1015s calling my name and give it a try. And make a batch of marmalade while I'm at it. I liked it so much that I overdid it the last time -- red, white, multiple batches -- and everyone picked the fruit jams at Christmas time (I pull out a box and let my family pick their favorites).

OP, if you get interested in trying canning, I also found a recipe for Vidalia Onion Pickle that should work with the sweets. It uses 6 pounds. Lots of the pickle relishes, chutneys and mixed things also call for onions.

[Anne]

I sometimes take a couple bits of yeast bread dough (golf ball sized), roll out into a thin circle, add chopped sweet onion and a bit of good cheese (gouda is excellent for this) to one half of the rolled dough, fold other half over and seal. Bake at 375 to 400 until golden brown. I don't this this qualifies as a calzoni, but it is similar.

[Sheila in MD]

I also found a recipe for Vidalia Onion Pickle that should work with the sweets. It uses 6 pounds.

Ohhh..I'd love to see that recipe if you don't mind! Thanks in advance!

Sheila in MD

[sugaree]

Vidalia Onion Pizza!!! It's an old CL recipe that we LOVE! If I can find the hot roll mix in the store, I use it because it makes a different kind of crust than my usual pizza crust, but if I can't, I just use regular pizza dough.

Vidalia onion pizza

1 16 oz. box hot roll mix
1 ⅓ Cup Very warm water
¼ Cup All purpose flour
Cooking spray
2 ½ Tsp Olive oil; divided
6 Cups Vertically sliced Vidalia or other sweet onions; (about 1.5 lbs.)
1 ½ Cups (6 ozs.) grated Jarlsberg or Swiss cheese (we like the Jarlsberg a bit more)
½ Cup (2 ozs.) grated Asiago or Parmesan cheese

from Cooking Light Magazine

1. Combine contents of roll mix and enclosed yeast packet in a large bowl; stir well. Add very warm water; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic - about 5 minutes. Add 1/4c flour, one tablespoon at a time as needed, to prevent dough from sticking to hands. Cover and let rest 5 minutes.

2. Divide dough in half. Roll each half of dough into a 12" circle on a lightly floured surface. Place each circle of dough on a 12" pizza pan coated with cooking spray; pierce several times with a fork. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy. Brush 1/2tsp oil over each crust.

3. Preheat oven to 450.

4. Heat remaining 1&1/2tsp oil in a large Dutch oven over medium heat. Add onion, and saute 20 minutes or until golden brown.

5. Sprinkle 3/4c Jarlsberg cheese over each crust. Divide the caramelized onion evenly between each pizza; sprinkle each with 1/4c Parmesan cheese. Bake at 450 for 15 minutes or until lightly browned. Slice and serve.

[ande]

Yum, thanks for all the great ideas, everyone!

And Beth, I too would love to see that onion pickle recipe. Thanks for mentioning other condiments that would be great w/ sweet onions...now I'm dreaming of my grandma's chowchow. Must go research recipes....

[cumulus]

Not light by any means, but AMAZING, and something we ate as kids constantly.

Vidalia Onion Casserole

2 tbsp sugar
6 large Vidalia onions, sliced
1 stick butter
36 saltines
crushed Pepper to taste
8 to 12 oz. shredded cheddar cheese
½ cup parmesan cheese

Cook onions in butter, sugar and a little water for about 10 minutes or till tender. Mix remaining ingredients in a bowl. Alternate layers of onions and cheese mixture in a greased casserole. Bake at 400 degrees for 20 minutes.

[Beth]

If you enjoy canning, I recommend this book, but it looks like it is out of print and you will have to find a used copy.

Vidalia Onion Pickle
From Gourmet Preserves by Judith Choate

6 pounds Vidalia Onions, quartered
1/4 cup salt
ice chips
5 cups sugar
5 cups distilled vinegar
2 tsp celery seed
1 tsp dry mustard
2 tsp ground tumeric

Layer onions, salt and ice in 3 layers in glass or ceramic bowl. Cover and let stand 3 hours. Drain in colander. Do not rinse. Squeeze with paper towels to remove extra liquid. Set aside.

Bring all other ingredients to a hard boil in a heavy saucepan over medium heat/ Add onions and again bring to a boil. Cook 3 minutes. Pour into hot sterilized jars, leaving 1/2 inch headspace. Cap and process in a 10 minute boiling water bath. Makes about 6 pints.

She suggest chopping for sandwich fillings (salads), using as a condiment, relish or with cream cheese on a water biscuit.

[Laurielee]

This is from my Raleys grocer magazine, I have it on my tro try list

Bermuda Onion Marmalade

Ingredients
1/4 cup olive oil
1 lb. sweet onions, cut into 1/4-inch dice
3 cloves garlic, minced
1/4 cup each: red wine, balsamic
vinegar and brown sugar
2 tbsp. tomato paste
1/2 tsp. ground ginger
1/4 tsp. each: ground cloves and nutmeg
Salt and freshly ground pepper to taste


Directions

Prep time: 15 minutes, Cook time: 16 minutes


Heat oil in a medium skillet over medium-high heat. Add onions and garlic; sauté for 10 minutes or until onions just begin to brown. Add wine, vinegar and brown sugar and cook for 5 minutes, stirring frequently. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat; cook and stir over low heat for 1 minute or until marmalade is thick. Season with salt and pepper.


Makes about 1½ cups.

*This sweet and tangy sauce is packed with flavor! Delicious over chicken or pork. Recipe compliments of Chef Claudio Vigilante of Fresco’s Restaurant, Hamilton, Bermuda.


Nutritional Information:
Nutrition per serving (61 g): 80 calories, 1 g protein, 4.5 g total fat (.5 g sat., 0 g trans), 9 g carbohydrate, 1 g fiber, 7 g sugar, 0 mg cholesterol, 30 mg sodium, 2 points

[JackieO]

Originally Posted by ande

ETA: I'd love that recipe for the pork ribs, too, JackieO...it sounds like something at least some of us around here would love!

It's from Not Your Mother's Slow Cooker Cookbook.

Red Wine Short Ribs of Beef (I just use boneless, country-style pork ribs )

1 C. red wine, such as Merlot
2/3 C. ketchup
3 T. soy sauce
2 cloves garlic, crushed
2 T. light or dark brown sugar
1/2 tsp. freshly ground black pepper
4 lbs. beef short ribs (like I said.....)
2 medium yellow onions, chopped.

Combine wine through pepper in the slow cooker and mix until smooth. Add ribs, submerging them in sauce. Distribute onion over ribs. Cover and cook on low until tender, 7-8 hours.

Transfer ribs to a platter and set aside. Let the sauce cool for a bit, then spoon off surface fat. Pour sauce over ribs and serve immediately.

So, it only uses two onions. But it's very good and oh-so-simple. Come to think of it, the first time I tried this, I DID buy beef short ribs. It was good, but my family tends to prefer pork to beef.

Hope you enjoy it.

[JackieO]

Bump.

My local 1950's-style grocery store with butcher counter has beef short ribs on sale this week for $2.49/lb! Guess what DSD, SIL and DGD are getting for dinner when they visit this weekend??

[sfarler]

Here's a recipe that is decades old. Not light, but fabulously delicious.

French Onion Soup Casserole Recipe

Ingredients
3 jumbo yellow onions, sliced (I used sweet onions)
2 T. butter
1 (10 3/4 oz.) can cream of chicken soup
1/2 soup can milk
1 t. soy sauce
1/2 lb. Swiss cheese slices
Pepper
French bread, thinly sliced and buttered

Directions
Preheat oven to 350 degrees F. Lightly butter a glass 9 x 13-inch baking dish.
Sauté sliced onions in butter in a large skillet over medium-low heat until transparent. Place in buttered baking dish.
Whisk together chicken soup, milk and soy sauce. Pour over onions. Cover with Swiss cheese slices and sprinkle with pepper. Top with thinly sliced buttered French bread.
Bake at for 35 minutes or until bubbly and brown.

[Angela1]

One of our favorite foods! Onions!! I've copied lots of these recipes and want to thank you ladies. I often saute' onions or onions/bell peppers and serve them on almost any meat dish. DH said once he expected to see onions topping a cake!