onions

[Guest guest]

I didn't know we could send pictures to the group! Thanks especially

for the Cardinal picture, I really miss those since I've moved west of

the rockies.

 

Here's yesterday's onion harvest.... the big one, there's nothing to

scale it to in the picture, it's about 7 inches across and must weigh

well over 1 1/2 pounds. I think it would be cool to stuff it for a

dinner party. I have a red one just as large. Most are going to be

about 6 to 10 ounces I think. After they've dried for a week or two

I'll trim and sort them and weigh them.

 

I have lots of long keeping yellow Copra and red Zeppelin, which will

go in the basment for winter use. I also have lots of not good

keepers, flat white italian Cipollines and red Tropeo. I wonder if I

can make up pints and pints of caramelized onion and freeze them?

 

I'll make several onion tarts and freeze those, though I'm fast

running out of room in my freezer. Can you freeze french onion soup?

Other ideas?

 

Ellen

 

--

" You never can tell with bees. " Winnie-the-Pooh

[Guest guest]

Yes, you can use olive oil too, but I'm a butter girl, lol. That is great that you can keep onions in the basement! No basements here in California. :-(

 

We used to visit a very small amusement park back in PA, and they sold pierogies. It was always the highlight of the visit, lol. I love them!!!!!!!!! I've never tried to make them-I would only eat them all, lol.

 

Cyndi

 

In a message dated 9/12/2008 10:00:13 A.M. Pacific Daylight Time, stringweaver writes:

 

 

On Fri, Sep 12, 2008 at 10:08 AM, <cyndikrall (AT) aol (DOT) com> wrote:> Very cool! i've never tried to grow onions, other than scallions.I've had terrific results with onions ever since I started buyingstarts, rather than sets. Starts are pencil sized onion seedlings-ifyou've got space and light you can grow them yourself, but they needto be started in december for april planting. I get mine fromDixondale farms. They arrive in mid april, I go out in the garden,poke holes in the ground about 6 inches apart and 3 to 4 inches deepand drop in the starts, rain fills in the holes. They need a goodamount of water, fertilization and weeding. The Copras keep likerocks in my basement for months-I'm still using them in late spring,and then I can thin the new plants for spring and summer onions.> You can slice up your onions, and I mean a LOT of onions, and throw them in> the crockpot with a stick of butter. (Yes, i said a STICK.) Fill that sucker> up to the top! Let them cook all day on low until the melt down into golden> brown caramelized goodness. then you can pack them into little bags and> freeze them. Just take one out when you want to add it to a soup, stew, etc.> On low, it might take as long as a full day to caramelize.Oh yum! I found a similar recipe,using olive oil instead ofbutter-and it said 12 hours on low-but start checking after 8 hours.I'll do a batch of small ones whole and a batch of sliced. Myfavorite way to cook beans is to caramelize onions, add roasted redpepper and frozen beans and let them all cook together. As soon aspeppers get red ripe I'll buy dozens from the local stand, roast themand freeze. Green beans will be a snap this winter, no need to cookthe onions or peppers. Caramelized onions, stuffed between the skinand bird makes a terrific roast chicken. Toss them in pasta, onpotatoes or winter squash, in stir fries, on sandwiches, baked inpaper with fish and peas, roasted with lamb and red currents, or withpork and blackberry pickle. I think I can use several crockpotsworth. I'll try both the butter and olive oil versions.> Other than that, the only thing I can think of is putting them in the> dehydrator and turning them into soup/stew bits. It seems a shame to do that> with the fancy onions. let us know what you come up with. I know you'll have> a great idea!no need to do that, I'll have onions in the basement. I read thatfrench onion soup freezes quite well (without the bread and cheese).And I'll get some little tart pans and make individual onion quichesto freeze for later... I'm going to run out of room in my freezer. Ihave a friend interested in a party to make pierogies, stuffed withonion, cheese and potato for freezing, so that will whittle down myonion pile and the monster potato harvest I'm expecting in a week ortwo.mm, pierogies are the best winter comfort food. Slice cabbage andonions thin, saute them in butter and add thawed pierogies. Best forafter skiing or shoveling, they're loaded with calories.My crockpot will be full of tomatoes cooking down for sauce tomorrow,I'll try onions sunday.Ellen

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