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Red Onions!

post #1 of 17
12/10/09 at 12:21pm
Thread Starter 
I got left with a bag of red onions from Thanksgiving that I don't know what to do with. I've already had them on sandwiches, salads, etc. Does anyone know of any good recipes or a good way of cooking these? Thanks!
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post #2 of 17
12/10/09 at 12:32pm
You can always stuff them and then slow bake.....

There is a recipe posted on "Big Oven" web site, using French beans , cream and wine and other ingredients...
Not too hard to make really....you can always vary the vegetables.

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post #3 of 17
12/10/09 at 1:04pm
onion soup, onion rings, onion "jam" (more of a relish really).
more than taste fine
me eat it all the time
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post #4 of 17
12/10/09 at 1:06pm
I love roasted red onions. I like to make a one pot meal with chicken cut up in parts, potatoes, onions, garlic, tomatoes, mushrooms, and herbs.

You can also make a really nice french onion soup if you have good beef broth. Slice the onions thinly and sweat them in a dutch oven with a little olive oil, salt, and a dash of sugar. It should take at least 30-45 minutes to get them slowly caramelized. Do you need a recipe?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 17
12/10/09 at 1:10pm
Slice and caramelize them, then serve on crostini with some softened chevre.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 17
12/10/09 at 1:15pm
Red Onion Marmalade

2 large red onions, sliced (about 1 1/2 lbs)
3 tbls brown sugar
3/4 cup dry red wine
3 tbls balsamic vinegar
Salt & pepper to taste

In a large saucepan combine onions & brown sugar. Cook over moderate heat, stirring often, until onions caramelize and turn golden, 20-25 minutes.

Stir in wine & vinegar. Increase heat to moderately high. Bring to boil. Reduce heat to moderately low. Cook, stirring often, until most of the liquid evaporates, about 15 minutes. Season to taste with salt & pepper. Set aside to cool. Best served at room temperature.

If you have a quantity of onions, you can make a bunch of this and can it: Fill half-pint jars with onion marmalade, leaving 1/2 inch headspace. Process in boiling water bath ten minutes.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 17
12/10/09 at 1:55pm
Thread Starter 
Thanks so much for all your recipes and ideas. Now my mouth is watering!!!
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post #8 of 17
12/10/09 at 1:58pm
Thread Starter 
Thanks! What dry red wine do you recommend?
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post #9 of 17
12/10/09 at 2:22pm
Beef and Mushroom Stir Fry

This hearty stir fry is delicious and healthy. You will need: 1 pound round steak, cut into strips, ½ cup teriyaki sauce, 1 chopped red onion, 2 cups of fresh mushrooms, cut in half, 1 cup of cooked broccoli, 1 cup of cooked cauliflower and cooked white or brown rice. Marinade beef in teriyaki sauce for an hour or overnight in the refrigerator. Drain beef and save the left over marinade for later. Heat a skillet or wok with a splash of olive oil and add steak, cook for a few minutes until cooked thoroughly. Remove steak from skillet and set to the side. Add another splash of olive oil and stir fry mushrooms until slightly tender, add broccoli and cauliflower and cook until warmed. Add beef and the remaining marinade and stir fry all together for 2 minutes until everything is well coated in the marinade. Serve with white or brown rice. This will satisfy the whole family!!!!!
Good cooks never lack friends.
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post #10 of 17
12/10/09 at 2:25pm
I like red onions caramelized, they seem sweeter.
I sometimes make a reduction of apple juice or cider with some red onion cut up in it (then discard) to then deglaze a pan of pork chops. I sometimes use them with the pork chops.
One of my favorite uses is to caramelize them (sautee slowly in butter until really soft, add a little dark brown sugar , cook down, add soaked dried cranberries (optional). Cook till softened.
Take a whole brie or camembert (not a piece or it will leak all over the place. Put the onion mixture on top. Rest a piece of puff pastry dough on top, turn over and wrap it well, gluing with beaten egg. Brush with beaten egg. Cut some leaves out of the leftover dough, glue on top with beaten egg, brush the leaves and then score lines on the leaves like the actual lines on real leaves.
Bake about 400 degrees till very puffed and browned.
Serve with good and solid crackers like melba toasts, or with nice bread.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #11 of 17
12/10/09 at 3:28pm
:chef::chef::chef::chef:
Make a Red Onion Marmalade , goes great with pork,chicken,veal, beef.
CHEFED
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post #12 of 17
12/10/09 at 4:19pm
In the South they do a pan-fried pork chop smothered in onion gravy.

Good stufff
more than taste fine
me eat it all the time
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post #13 of 17
12/10/09 at 4:50pm
What do you usually serve this with? A nice crostini? Sounds delicious.
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post #14 of 17
12/10/09 at 4:57pm
Thread Starter 
Last thing I did with the onions was fry them, jalapenos and rolled it in a spicy tuna roll. The fried onion gave the roll a perfect crunch!

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post #15 of 17
12/10/09 at 5:06pm
What dry red wine do you recommend?

Doesn't much matter, Avocado. I just use whatever is open at the time. Most of the time that means either a shiraz or a cab.

What do you usually serve this with? A nice crostini? Sounds delicious.

A crostini would be fine, Kirsten. See my earlier comment about caramelized red onion & goat cheese.

But the marmalade really goes well with all kinds of dishes. Pork and chicken in particular. Or on a sandwich. Or......well, you get the idea.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #16 of 17
12/10/09 at 5:13pm
Thread Starter 
Thanks so much KYHeirloomer. I'm all out of brown sugar so I'm headed to the store right now. Can't wait!
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post #17 of 17
12/11/09 at 4:35am
Yum! Great idea!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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