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

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?

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  1. 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.

    2 Replies
    1. re: mbfant

      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

      1. re: mbfant

        She also is known for her really simple pasta sauce recipe that is just a half a stick of butter, and half a peeled onion (not chopped) and a 28 ounce can of crushed tomatoes. Just throw it all in a pan and let it simmer for an hour or so.

      2. 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.

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

          1 Reply
          1. re: Becca Porter

            I'll have to try to check that out, I "made up" a recipe with brisket and caramelized onions. Would love to see what they did with it.

            My other recommendation was caramelized onions. You could also make it into an onion marmalade, if you wanted.

            ETA: I forgot to add, if you want something "quick" to do with them, you could do a refrigerator pickle of the onions. Serve them in salads, or on top of tacos, things like that.

          2. 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.

            1 Reply
            1. re: Scott D

              do you need to pre-cook the sausage?

            2. 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...