Have loads of onions, any good recipes so I can use them up?!
Ingredients
3 large onions, thickly sliced
50g/2oz butter
flaked sea salt and freshly ground black pepper
4 rosemary sprigs
450ml/? pint milk
2 tbsp cornflour mixed with 2 tbsp water
Method
1. Preheat the oven 200C/400F/Gas 6.
2. Place the onions in a medium-sized roasting tray with the butter and season with salt and pepper. Place in the oven for 40 minutes until cooked and beginning to go slightly golden, turning occasionally in the tray.
3. As soon as the onions are in the oven, place the rosemary in a saucepan with the milk. Gently bring to the boil, then remove from the heat. This allows the rosemary flavour to infuse into the milk.
4. Just before the onions are done, stir the cornflour mixture into the rosemary-infused milk. Place the pan back on to the heat and bring to a gentle simmer, cooking for a couple of minutes until thickened slightly.
Remove the rosemary and pour the sauce into a food processor or liquidizer.
5. Take the onions from the oven and add to the sauce. Blitz until smooth, season with salt and pepper and either serve straight away or gently reheat when needed.
Preparation time less than 30 mins Cooking time 30 mins to 1 hour
Enjoy! xxxx
Answers: Naked Chef's Creamy roast onion and rosemary sauce
Ingredients
3 large onions, thickly sliced
50g/2oz butter
flaked sea salt and freshly ground black pepper
4 rosemary sprigs
450ml/? pint milk
2 tbsp cornflour mixed with 2 tbsp water
Method
1. Preheat the oven 200C/400F/Gas 6.
2. Place the onions in a medium-sized roasting tray with the butter and season with salt and pepper. Place in the oven for 40 minutes until cooked and beginning to go slightly golden, turning occasionally in the tray.
3. As soon as the onions are in the oven, place the rosemary in a saucepan with the milk. Gently bring to the boil, then remove from the heat. This allows the rosemary flavour to infuse into the milk.
4. Just before the onions are done, stir the cornflour mixture into the rosemary-infused milk. Place the pan back on to the heat and bring to a gentle simmer, cooking for a couple of minutes until thickened slightly.
Remove the rosemary and pour the sauce into a food processor or liquidizer.
5. Take the onions from the oven and add to the sauce. Blitz until smooth, season with salt and pepper and either serve straight away or gently reheat when needed.
Preparation time less than 30 mins Cooking time 30 mins to 1 hour
Enjoy! xxxx
Try the BBC Good Food website, there you put in what you have, and they tell you what you can make.
Enjoy..
french onion soup would use up quite a bit
Caramelized onions are delicious. Chop up onions length ways, put two table spoons of brown sugar and a knob of butter in your frying pan. Put on low heat until the sugar starts melting and throw in the onions. Cook on low heat for about ten minutes. Delicious. Obviously all amounts vary depending on amount of onions. Great served with pork chops!
Slice them & fry with Olive oil & then put some tomatoes peeled & sliced too you can add oregano & spices salt chedar, mushrooms and use them as a sauce on pastas dip yum yum stuff
onion tart is nice...
Onion soup and onion tart. You can make loads and freeze them. Then make onion chutney, that should keep for months.
french onion soup with loads of melted provolone or mozz. cheese on top...mmmm... or fried onion rings....
dice some chicken breasts - add some peas carrotts and potatoes and then either a chicken stock cube and water or a couple of tims of soup - 4 hours later casserole and no spicy bits
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freeze them then when you want onions for cooking currys soup or anything that needs onions just go to the freezer
onion soup! you can use as many onions as you have. we use 12
Here is my favourite recipe with onion...it's called Yassa from Senegal...which means "Grilled"...
you will need :
-all the onion you have finely sliced
-8 pieces of chicken
-3 tbsp of English mustard
-2 tbsp of vinegar (any)
-1 lime
-1 lemon
-6 garlic crushed
-salt, pepper
- 3 tbsp oil
-Green olives
and some rice to eat with it...
simply wash the chicken then brush it with half a lemon.Add the mustard,the vinegar,the lime and lemon, salt and pepper and 1 tbsp of oil. Mix all making sure its well coated.
Heat the remaining oil in a non stick pan then fry the chicken skin side first( if needed). Meanwhile add the onion to the mustard mixture with half the garlic and 2 dried bay leaves. Pour this into a large cooking pot then cook at medium heat. When the chicken is nearly cooked, tranfert it all into the cooking pot then cook at medium heat until its fully cooked. If its too dry add 1/2 cup of water during cooking. remove from the heat and add the remaining garlic and the green olives.
Serve hot ....i think i gonna cook it too !!!!
make an onion casserole....
4 onions thinly sliced...1 can each-cream of celery and cream of mushroom soup...1-soup can of milk....8oz. of sour cream...
1 cup of cheddar-jack cheese. 1 box of stuffing mix prepared.
Mix all ingredients together...bake in a buttered casserole dish at 350degrees for 30-45 minutes.
onion rings
onion soap
onions in meat loaf
onions on a hot dog
onions on a hamburger
Smothered onion sauce(this is great with spaghetti)
1oz butter
2tbsp olive oil
1 1/2 lb onions very thinly sliced
salt& pepper
100ml dry white wine
2tbsp parsley
6 tbsp parmesan
Put butter,oil,onions & salt in large pan cover & cook on very low heat for 45mins
Uncover pan turn up heat to med/high 'til onion turns deep gold
boil away any liquid.
Add pepper& wine turn up heat,while wine bubbles add parsley,stir well & take off heat.
Toss with cooked pasta adding parmesan.This is a very sweet sauce so seasoning can be adjusted to suit.
You can use lard instead of butter,this makes the sauce a lot richer.