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May 27, 2008 06:00 PM

way too many onions

I saw a huge bag of onions marked down in the market yesterday. Grabbed them but am now stymied as to what to do with them.

I roasted some with zukes and baby eggplants for a veggie platter. Am hoping that fellow CH will know what else to suggest.


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  1. Make caramelized onions. Search on chowhound or in google and you'll find all the info you need.

    1. God bless the French and the Statue of Liberty. Onion soup, onion tarts and pissaladière.

        1. Onion confit. Delicious and handy to have on hand to enhance lots of other dishes.

          1. My name shows up as having posted, but there is no post. Strange.

            My suggestion is onion confit. You can do it in your slow cooker, low and slow and caramelized and delicious. Useful to have on hand to enhance other dishes.

            2 Replies
            1. re: pattisue

              Do you have instructions for caramelizing onions in the slow cooker? Is it simply slice, add butter and wait.

              1. re: rtms

                Sorry I didn't get back to this thread. It really takes some experimentation to get onion confit done the way you like it. It ends up being more than caramelized, almost like a marmalade consistency. I used my slow cooker, and cooked it all night on low. That didn't get it far enough along, so I turned it up to high and still cooked it for another 8 hours. Don't add much liquid, or you'll be waiting forever. Uncover the slow cooker if you need to reduce the liquid. Rough chop your onions, add butter, and perhaps a bay leaf and some thyme, depending on your preference.

                Here's a link to a recipe posted at eGullet, where I first heard of onion confit:

                I read the onion confit thread there and a number of people said they didn't add the sugar that is called for in the recipe. Personally, I made a simpler version, but there were raves for the recipe I linked to.

                Uses? French onion soup, pizza topping, sandwich topping, on toasted baguette, really, use your imagination.