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Large onion recipes

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I have received an onion from my father-in-law the size of a cantaloupe and I don't know what to do with it! I have been searching the internet only to find people that grow them but most don't eat the onions they grow..... I have considered stuffing it with ground beef and bread crumbs or just roasting it but nothing is really getting me excited. I have looked at the bloomin onion recipes but not sure I want to eat pounds of deep fried onion. If anyone has ideas I would really appreciate it! I would really like to be able to send a picture to my dad of his work put to good use.

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  1. Hi Fianna,

    I'm guessing this is a yellow onion? Sorry to be obvious but French onion soup comes to mind....maybe with a Spanish torta on the side?

    1 Reply
    1. re: pinehurst

      Yes I believe it is a Walla Walla sweet onion

    2. My idea brain is a bit burnt out ATM but I just learned that you can bake a blooming onion.

      http://www.gimmesomeoven.com/baked-bl...

      Question is do you have people to share it with? Sunday football maybe?

      1 Reply
      1. re: youareabunny

        I did see the baked bloomin onion which I think I will do with the smaller ones he gave me (yes I have more onions haha).... but I don't think have enough people that like onion.

      2. Trader Joe's prices produce by the piece. I once got a 6" diameter onion there for 79 cents. Once I peeled it, I kept it in a baggie in the fridge as I used it up over the course of almost 2 weeks. Just cut off as much as you will need for a particular dish.

        You can freeze sliced, chopped, or diced onion in a baggie.
        Because freezing breaks cell walls, onions cook faster from frozen, no thawing, than do freshly-prepped ones.

        You can also freeze sauteed or caramelized onions flat, in bags (break off what you need), or in containers.

        1. Unless you want to showcase the "wow, giant onion" factor, I'd whack it up and freeze the sliced/chopped bits you don't need immediately. I often freeze halves of chopped onions--at first they'll give off way too much water as they begin to fry, but just keep with it, and they'll be just fine.

          1. Okay, this is kind of "out there" but off the top of my head. Could you cut it in half, cut out the insides, leaving enough outside layers so it would make a sturdy bowl? Roast the two bowls while you make French Onion Soup with the insides. And you guessed it, fill your onion bowls with soup, top with croutons and cheese and broil.

            I would think you'd need to cut it pole to pole to have bowls that wouldn't leak, plus slice a piece off the bottom of each bowl so that it would sit flat. Also, you might need to roast them on inverted oven-proof bowls to keep their shape while roasting.

            1. how about using it like cabbage and doing a rolled cabbage/onion.. I have a recipe in a time life book

              1. I was thinking that if you want to show case the onion as a whole, what about a quiche filling in the hollowed out onion? Only save a few layers so it will soften. You could either use the onion "guts" caramelized or save them for something else. The fillings could be endless and could feed several people brunch with a few sides. Nice big onion wedges with ham, Swiss and spinach quiche filling. A crumb topping like french onion soup. My mind is going ten directions.

                1 Reply
                1. re: suzigirl

                  That is awesome! thank you for the ideas!

                2. Whatever you do, please first take a photo of your onion alongside a cantaloupe.

                  Just for posterity sake.

                  1. Since it is a sweet onion what about a gratin? Use 75% onion and 25% potato with the traditional dairy and parmesan....

                    1. If it's a WallaWalla, it is very mild and sweet, maybe not suitable for onion soup. But, I like the idea of hollowing it and baking something (quiche, meat) inside. The part removed would be wonderful raw on sandwiches or mixed into a chopped salad. I really think these are better raw than cooked, and are so mild some people eat them like apples. They don't keep as well as other onions, so do something soon. And, as mentioned before, take a picture!

                      1. I VERY much doubt that using it like a bread bowl will work.
                        If the shell is baked/roasted long enough that it no longer tastes raw, I think it will collapse when filled, especially with something runny.

                        1. Alton Brown's onion soup recipe has become my standard, it is AWESOME. Just use old gruyere for the cheese.