have lots of onions... ideas other than soup?

[jcarlile]

I have about 4 lbs of onions at home, and am moving in 3 weeks. I hate to waste food, and would like to use these up before then.

With this many onions I would typically make a big batch of french onion soup, but am wondering if anyone has other ideas for using up a fairly large amount of onions?

[tastesgoodwhatisit]

Slowly carmelize sliced onions in butter, and add a bit of sherry and rosemary at the end.

Make a pizza crust (fresh is best), and spread with the carmelized onion mixture. Top with your choice of other ingredient - a bit of blue cheese is wonderful, or black olives, feta cheese and fresh tomatoes. It works best if there's a bit of bite in the cheese, as the onions are quite rich.

Bake as you would a normal pizza.

[ipsedixit]

Take one onion.

Take two slices of bread (I prefer rye, but you may substitute your favorite bread)

Slice said onion and layer onto bread.

Garnish with ketchup and mustard.

Eat.

[Brandon Nelson]

Goulash and Carne alla Genovesa both contain substantial amounts of onion.

[LindaWhit]

I'd caramelize the lot of them and freeze them in 1-cup increments for use later.

[Val]

Yep, was going to suggest the lovely caramelized....and I've read that you CAN freeze them for up to 3 months.

[toveggiegirl]

This Zuni Cafe recipe for a Chard, Onion & Gruyère Panade is really delicious and uses 1 1/2 pounds of onions. It's not difficult; the directions simply look long because Judy Rodgers gives very detailed instructions.
http://www.recipezaar.com/chard-onion-gruyegravere-panade-bread-casserole-368749

This is a really tasty (and pretty) Tomato and Onion Tart from Gourmet.
http://www.recipezaar.com/Tomato-and-Onion-Tart-Gourmet-Magazine-274317

You could also may this simple yet really satisfying recipe from Gourmet for Beer-Braised Beef and Onions. It would use 3 pounds!
http://www.recipezaar.com/Beer-Braise...

As others suggesting, you could always make pickled onions (which I love) but then you'd have to move them with you. You could also make onion rings (baked or fried) or onion fritters.

[jcarlile]

this looks amazing. Funny -- I was in Sardinia recently and ordered soup for lunch one day. What came out was not regular soup, but (now I understand) a panade. I had no idea what it was, and had never seen/tasted anything like it before. So, thanks for the recipe and reminding me of a nice memory

[toveggiegirl]

Wow, I wish I tried it in Sardinia. I'm glad you solved the mystery! Let me know if you try it. It's pretty great.

[chowser]

Chicken paprika

[mcsheridan]

Onion jam:
http://chowhound.chow.com/topics/350831

Onion Tarts, of course.

[chef chicklet]

An onion tart - Wonderful as a side or even main dish with a salad.
Onion conserve to be used smeared on great big fat juicy blue cheese burgers
or as a stuffing for fat pork chops. Onion gravy/sauce is delicious with mashed potatoes.

[fourunder]

Onion Chutney....

Braised Pork Shoulder with Onions. I saw an episode on Lydia's Italy where she made the dish with four pounds of thin sliced onions.....looked great.

http://books.google.com/books?id=oviI...

[Scott D]

Depending on the size you might think about stuffing and baking them. You can stuff with bread and veg and serve as a side. Or stuff with a sausage mixture as a main.

[jcarlile]

do you need to pre-cook the sausage?

[Becca Porter]

I just made Cook's Illustrated's onion braised brisket. It is fantastic and uses 2 1/2 lb. of onions...

[greygarious]

Slice them and sautee, removing some when golden and letting the rest caramelize, then divvy up and freeze. The oil will keep them from being rock-solid, so you can pry off smaller amounts as needed to add to various dishes, burgers, pizza. Having cooked onions, and sliced/chopped raw ones, in the freezer really speeds meal preparation.

[mbfant]

Marcella Hazan has a superb recipe for spaghetti with smothered onions, I think in her second book. At any rate, you slice a LOT of onions quite thin, then sweat them in a frying pan with oil, and she may use butter but I don't, then when they are practically a mush, you pour on a glass of white wine and let it evaporate. When the onions are golden brown, they're ready. Mix in the spaghetti, cooked al dente, and add freshly grated parmigiano. Instead of parmigiano, you can add a can of good-quality Italian tuna, broken up with a fork.

Fritatta with onions is also fabulous. Again, thin slice a LOT of onions and cook slowly until they are a sweet golden mush. Add them to beaten eggs and proceed as for any frittata.

[jcarlile]

the smothered spaghetti sounds unique and tasty (and would also use up some other dry goods I have laying around the pantry). Does it use any herbs? I am specifically thinking thyme