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Jan 3, 2006 08:30 PM

too many onions!

  • m

I was making french onion soup, and somehow sliced up way too many onions - I have a large ziplock bag full of them now. 2 questions -

1- can I freeze them if I don't have time to cook with them this week?

2- any great recipe ideas that i can use in this rare moment when i have too many sliced onions? i don't want to waste the effort and tears that went into this!

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  1. Hey, if you have a crock pot, you can make caramelized onions in it overnight and keep them for, well, whatever...they are delicious...someone posted a message about this very method not very long ago on this board. But, then, I don't know how long the caramelized onions keep but they do cook down quite a bit, that much I do know.

    1 Reply
    1. re: Val

      Caramelized onions are great in quiches, fritattas, omelettes, strata (any egg dish, really), risotto, sauces for meat/chicken/fish, rice pilaf, soups (try a French onion soup with caramelized onions - amazing!), on baked brie, or just over crostini - mixed with a little balsamic vinegar - as an appetizer.

      You can search for "caramelized onions" on for even more ideas.

      After discovering the marvels of caramelized onions, there's no such thing as "too many onions" in my house!


    2. We made our favorite meal for family New Years Day. Took nice sized country style ribs, roasted covered at 350 for two hours to brown, removed ribs, cleaned roaster, put ribs back, covered (I mean covered) with sliced onions, a thin and mild barbecue sauce poured over all, and baked again for two hours. Tender and delicious. We had the leftovers just a few hours ago, and were again very happy, except my wife and I have a continuing disagreement over how many onions to use. For six pounds of meat on New Years we used three large whites, and today poor me did not have enough onions. I knew I should have insisted on the fourth one.

      4 Replies
      1. re: Spudlover

        do you mean UNcovered to start, to brown?
        Then covered with the onions and sauce (which sounds delicious...I never make non-asian-style ribs in winter but I think I'm gonna now!)

        1. re: pitu

          No, we do cover the roaster and the ribs get nice and brown; uncovered might brown the outside too fast.

          I said two hours cooking, but this is actually a very forgiving recipe, each cooking stage can be from one and a half to two hours, and a little longer in stage two would not hurt anything.

          What we often do is do the first, browning stage and add the onions and sauce one day, then do the final cooking the second. That leaves all that time free to do something else, and the smells will drive your guests crazy.

          1. re: Spudlover

            Pitu, I should have added that the ribs need turning after an hour in stage one, or will stick to the roaster. In stage two, no need to touch as the sauce will take care of everything.

            And we leave the onion slices whole instead of broken into rings, for two reasons -- can get more into the roaster, and a rib looks attractive on the plate with those tight concentric rings on top of it.

      2. If you freeze them, they'll turn to mush and stink up your freezer to boot. You could store them in ice water in the fridge and make up a big batch of onion rings tomorrow because that's about how long they'll hold that way.

        The best thing to do is go ahead and cook them down now and store in the fridge VERY well wrapped. You can use them on steamed green beans, in casseroles, pissilarde (sp?), an omelette or frittata or quiche lorraine come immediately to mind.

        1 Reply
        1. re: bryan

          I disagree. I think they freeze quite well. In fact, I used to shop at a vegetable stand in Baton Rouge which sold frozen diced "holy trinity": onion, celery and bell pepper, all chopped and ready to go. But Chowhounds have posted so many good ideas for using them, you probably won't need to freeze.

        2. caramelize them in some butter and then add in some pierogi and brown them. YUM!

          1. Another option is to pickle them and use as a condiment in sandwiches, soups, chutneys, braises, stews, etc.

            I haven't tried the linked recipe yet, but there's an easy recipe for pickled onions included. Champagne vinegar is pricey where I am, so you could use an alternative.


            1 Reply
            1. re: Carb Lover

              cider vinegar is good for pickling onions. i really like the recipe from the moosewood cookbook for pickled red onions. i also add garlic and red chilis, too.