Peeling Onions by the bushel
- billieboy Mar 5, 2009 09:47 AM
Normally I just peel an onion or two for supper and don't even think about it. I just do it.
But today I decided to make a huge batch of Caramelized Onions. After peeling 10lbs worth, I said to myself, "self....there has to be a better way"
If you hear, please please pass them on. I made onion soup enough for 3 pots for the salvation army. I volunteer 1 a month. I made 3 f gallon buckets. Talk about onions. I lost count of how many. It took 5 of us forever to peel them all.
Someone had got to have a better way. I agree billieboy, making soup just for me is bad enough, this was a test!
These are all things I figured out for myself, but have since seen in Cooks Illustrated:
1. Refrigerating the unpeeled onions first keeps them from causing teary eyes when
they are cut.
2. If peeling an onion before cutting, start at the stem end, not the root. Grab the tip of
a stem and pull it back to get started.
3. It's easier to peel if you first halve the onion from pole to pole. Then start at the stem
end and pull back to the root end, but do not tear the peel off. You can then anchor the
root end to the cutting board by holding down the bunch of peel as you chop, dice or
slice the onion. This keeps your fingers well clear of the knife blade and allows you
to cut right up to the root.
4. Although smelly bags of supermarket frozen onions will spread off-flavors to other
food in your home freezer, when you chop your own onions and freeze them in a
freezer-weight baggie, this doesn't happen. I like the convenience of having ready-to-
cook onions instantly at hand. Because freezing breaks cell walls, they cook faster
right from the freezer than they do freshly-cut.
5. When I buy a big bag of onions, after prepping I freeze some raw, sauteeing the rest.
I'll remove some to freezer containers when they are just getting golden, and
continue the rest to caramelized before making soup and/or freezing them in small
amounts. Because of the oil, they don't freeze rock-hard, so it's easy to pry some out
with a fork when I want to add it to a sauce, sandwich, or whatever.
If all else fails, make someone else do it! At times like these I wish I had kids rather than dogs. Then again, a kid will balk at eating your steak gristle and burnt toast ;-)
This was 15 gallons of soup onion for the salvation army. I picked the onions up between jobs, no time to prep or do anything. I had 5 homeless people helping. and no where to refrigerate. And the knifes, where whatever was available. So no pick and choose here. Needless to say it came out good, took a while but good carmelization just butter for a long time on a flat top grill. Added some sherry, broth, seasoning and we grilled 50 loafs of baguettes. Also fresh slices of some good swiss already melted on the grilled bread. This way they just heat the bread and drop on the warm soup. My contribution. I have a friend at the market and he donates 1/2 and I donate the other half. Have a friend at Publix market too and helps with the cheese and broth. My way on contributing to the community. I do this 4 times a year and volunteer the other months just 1x per month handing out food. Nice way to give back and I write it off as donations. It is as much as people think and it helps. It's not a whole dinner but it is more than some eat in a whole day. Anything can help. I got out local Sams club to donate 100 hams one weekend to go with my soup and a local vendor to donate mashed potatoes and another for hundreds of pounds of fresh corn when in season. Gourmet to most.
Well, I'm way off subject, my apologies. Just a passion of mine.
Well onions are still a pain in the a*s to clean and peel.
My friend who has a hot dog wagon does 50 lbs at a time. He looked into the restaurant style machines, especially because he has arthritis, but the cheapest ones were $200. Don't know how desperate (or rich) you are, though! Just google onion peeler if you want.