"A loaf of bread, a jug of wine, an onion, and Thou..." Help and ideas on 50 lbs of onions, please.
- FoodFuser May 13, 2008 04:04 AM
I just scored 50 lbs of onions at 9 cents a pound. Seemed like the right thing to do.
Rather than a single 50 lb mesh bag, I was able to pick through the pile and get the best and least bruised of the bunch, with firm neck ends and fully dried layers on the exterior, and no black dust. It's a really fine haul of Allium. They are Texas Sweets 1501, akin to Vidalias.
I have a freezer. How would you go about preserving this harvest for use over the next few months?
Freezing will ruin raw onions. Keep in a very cool, dark place.Keep as much as you can in the produce draws of your fridge, and enjoy. That would be about a 2 month supply for me, but that's a lot for one purchase. Make onion preserves, sauces that you can hot pack to preserve (onions basically turn to mush when frozen), onion tarts, a lot of salads, onion soup (you can freeze that), roast them, fry them, put them in every dish you make...
Saute 'em, bag 'em into usable amounts, throw into freezer, yank back out when sauteed onions are called for and throw back into pan. Wicked good and easy.
I second the onion soup. I carmelize the onions and slowly saute in a big pot until deep brown and just a tiny fraction of the original volume of the onions. The total volume of the soup will be about the same as the volume of onions with which you started.
You can freeze the cooked onions and add to other things such as soups or omlettes. The easy way is to spray an ice cube tray with oil (for easy removal) and freeze in chunks to use as needed.