I have a huge bag of red onions, what can I do with them?
February 26, 2024 8:18 AM Subscribe
Hello all, a relative of mine gave me a huge bag of red onions, and I am not sure what to do with them. I know red onions are used in a lot of Indian curries and they are good in salads as well. What else can I do with them? I cannot eat eggs and I do not like seafood. I love Mediterranean, and Asian cuisine (Thai, Chinese, Japanese, and Vietnamese), Greek, Italian, and some Mexican (but open to other dishes with onions).
I would slice a bunch up and put them in a jar of white vinegar in the fridge. They’ll keep for a long time and are a great topping for practically every cuisine on your list.
posted by showbiz_liz at 8:22 AM on February 26, 2024 [23 favorites]
posted by showbiz_liz at 8:22 AM on February 26, 2024 [23 favorites]
Got a slow cooker? Make some caramelized onions. Very easy to do and they freeze well.
posted by Diskeater at 8:24 AM on February 26, 2024 [10 favorites]
posted by Diskeater at 8:24 AM on February 26, 2024 [10 favorites]
Slice them thin, spread them out on baking sheets, drizzle with oil, bake at 400F for about 45 minutes. This yields yummy caramelized onions which can be frozen and used in all kinds of meals and dips and toppings. For example, top any rice or bean or pasta dish with a little teaspoon of this, or put it on steak, or use it in a burger, or put it in quesadillas! Or you can make french onion soup to use up a very large amount! The possibilities are endless.
posted by MiraK at 8:25 AM on February 26, 2024 [5 favorites]
posted by MiraK at 8:25 AM on February 26, 2024 [5 favorites]
I like this lentil soup with fennel, coriander, and cumin, and three large fried red onions.
posted by Jeanne at 8:32 AM on February 26, 2024 [2 favorites]
posted by Jeanne at 8:32 AM on February 26, 2024 [2 favorites]
I saw a guy make this in a Reel this weekend and it sounded really good to me. I just picked up a bag of onions yesterday so I can make it. Uses 5.
posted by phunniemee at 8:34 AM on February 26, 2024 [2 favorites]
posted by phunniemee at 8:34 AM on February 26, 2024 [2 favorites]
You can sub them for yellow onions in most recipes that saute or cook onions until tender (or caramelized). There are subtle differences, slightly more onion flavor.
posted by Lady Li at 8:38 AM on February 26, 2024
posted by Lady Li at 8:38 AM on February 26, 2024
Aunty Yvonne’s Mango & Red Onion Salad - uses 1 small red onion.
Thai Beef Salad - uses 1/4 red onion.
And I like to add red onion to Mayak Avocado - probably 1/4 or 1/2, thinly sliced.
posted by automatic cabinet at 8:53 AM on February 26, 2024 [2 favorites]
Thai Beef Salad - uses 1/4 red onion.
And I like to add red onion to Mayak Avocado - probably 1/4 or 1/2, thinly sliced.
posted by automatic cabinet at 8:53 AM on February 26, 2024 [2 favorites]
Zuni Cafe Pickled Red Onions are delicious.
posted by sciencegeek at 9:03 AM on February 26, 2024 [5 favorites]
posted by sciencegeek at 9:03 AM on February 26, 2024 [5 favorites]
Look up a red onion chutney, enjoy it with anything but especially cheese.
Also a friend did something with red onions and pineapple that was killer, don't know what it was, some sort of salad with vinegar, but maybe look into that?
posted by Iteki at 9:23 AM on February 26, 2024 [2 favorites]
Also a friend did something with red onions and pineapple that was killer, don't know what it was, some sort of salad with vinegar, but maybe look into that?
posted by Iteki at 9:23 AM on February 26, 2024 [2 favorites]
Persian Salad
Lots of variations but all of them are good!
posted by domino at 9:24 AM on February 26, 2024
Lots of variations but all of them are good!
posted by domino at 9:24 AM on February 26, 2024
Use them as you would any onion. I find them a bit milder than white or yellow onions, but have used them in risotto or stew with no significant difference. Quick Pickled red onions elevate a roast beef sandwich or hamburger and probably other savory foods. Onions keep well, so you don't have to use this wonderful gift all at once.
posted by theora55 at 9:58 AM on February 26, 2024
posted by theora55 at 9:58 AM on February 26, 2024
Slice enough to pack a jar 2/3rds full, layering every inch or so with some whole peppercorns, halved garlic cloves, and bay leaves (or any combination you prefer). In a separate container mix up some vinegar pickling brine, go for about equal parts water and plain white vinegar, plus a couple tablespoons each of sugar and salt. Heat it up either on the stove or in the microwave, until just combined and the solids are dissolved. Let it cool briefly and then pour over your onions, completely covering them. Give the jar a good wiggle to get out any air bubbles, put the lid on securely and stick it in the fridge for at least a full day. They will get tastier with time and last a couple weeks. Use on sandwiches, salads, tacos, rice bowls, beans, and any rich foods that need an acidic contrast. Of course you can adjust the loose instructions as desired, try adding whole cumin seeds and Mexican oregano, or turmeric and slices of ginger, or using other kinds of vinegar. You can pickle radishes and carrots like this as well, or combine all three, and add peppers or brassicas as need using up.
If you eat meat, one of my favorite ways to have lamb is to make simple meatballs with ground lamb, parsley, breadcrumbs, egg, and a little smoked paprika, shallow fried in a big pan. Once they are browned stick them on a tray to keep warm in the oven and then heap a whole bunch of sliced red onions into the rendered fat in the pan. Cook them down and deglaze with some vegetable stock, and cook them down again until thoroughly cooked so there’s no bite left to them and they act more like a condiment. Then add some tomato paste and mix it in thoroughly, you may want to add some more stock or water to thin it out and then reduce it again. Add the warm meatballs back to the pan to nestle into the onions and let them commingle for about ten minutes on low, then top with whatever fresh green herbs you have and serve with rice or flatbread. The lamb flavor goes with the red onions so well, you could try a vegetarian version with something like a chickpea ball but it would be impossible to get that particular flavor without the lamb drippings.
posted by Mizu at 10:05 AM on February 26, 2024 [2 favorites]
If you eat meat, one of my favorite ways to have lamb is to make simple meatballs with ground lamb, parsley, breadcrumbs, egg, and a little smoked paprika, shallow fried in a big pan. Once they are browned stick them on a tray to keep warm in the oven and then heap a whole bunch of sliced red onions into the rendered fat in the pan. Cook them down and deglaze with some vegetable stock, and cook them down again until thoroughly cooked so there’s no bite left to them and they act more like a condiment. Then add some tomato paste and mix it in thoroughly, you may want to add some more stock or water to thin it out and then reduce it again. Add the warm meatballs back to the pan to nestle into the onions and let them commingle for about ten minutes on low, then top with whatever fresh green herbs you have and serve with rice or flatbread. The lamb flavor goes with the red onions so well, you could try a vegetarian version with something like a chickpea ball but it would be impossible to get that particular flavor without the lamb drippings.
posted by Mizu at 10:05 AM on February 26, 2024 [2 favorites]
Ah just saw that you can’t eat eggs. Instead of eggs in the above meatball suggestion, increase the breadcrumbs and add some milk or yogurt and let the two sit together for a bit so the breadcrumbs soak it up a bit, then add some oil to that and mix thoroughly. The combination of liquid, starch, and fat should work to bind the meatballs nicely, just handle them a bit carefully before they are cooked.
posted by Mizu at 10:13 AM on February 26, 2024
posted by Mizu at 10:13 AM on February 26, 2024
Onions keep for awhile in a cool dark place - even longer in the fridge. So unless we're talking a 30 pound bag or something, I wouldn't worry about preserving them (unless it appeals - I like pickled onions, but they aren't to everyone's taste). As others have noted, red onions are interchangeable with any onions, and onions can go into pretty much everything.
posted by coffeecat at 10:44 AM on February 26, 2024
posted by coffeecat at 10:44 AM on February 26, 2024
Simple approach - cut into thickish cross-sections,add any number of sliced bell peppers, toss with a bit of oil and kosher salt, and grill until your desired doneness. The result works perfectly as a component in souvlaki, fajitas, Italian sausage sandwiches, wraps with roast chicken, etc — it’s an all-purpose cross-cultural sandwich improver. Goes great on pizza and salad too. And you can always freeze portions and reheat later.
posted by sesquipedalia at 11:10 AM on February 26, 2024
posted by sesquipedalia at 11:10 AM on February 26, 2024
It sounds like you should plan to do ALL OF THE THINGS because if the bag is indeed huge - and I'm thinking it's very big, perhaps 20-40lbs - it's going to overwhelm every single place where you can put them.
So:
- Keep a few raw and whole outside of the refrigerator, enough to use in 2-3 weeks
- put a few in your vegetable bin in your refrigerator, enough for 6 weeks worth (you'll rescue a few in 3 weeks, and then some more 3 weeks after)
- From what remains of your short-term usage options, chop up 1-2 of them and pickle them and store them in the back of the fridge
- Then take as many as you can chop medium, and put them in 1/2 lb bags in the freezer - you may prefer to freeze 1/2 lb at a time flat, on a cookie/baking sheet, so that they quick-freeze and do not get mushy when defrosting. You can use the fridge to store the raw chopped ones in the meantime and freeze in batches. This should last months for general cooking use, after you've used the raw ones
- Once you're almost maxed out on your freezer, do what Diskeater said and make caramelized onions in a slow cooker - this will reduce their size/volume a lot, they freeze easy in less space, and each batch will take care of 4lbs of onions while lasting months
- After all that... if you still have onions, just give them away to neighbors
posted by brianvan at 12:59 PM on February 26, 2024 [1 favorite]
So:
- Keep a few raw and whole outside of the refrigerator, enough to use in 2-3 weeks
- put a few in your vegetable bin in your refrigerator, enough for 6 weeks worth (you'll rescue a few in 3 weeks, and then some more 3 weeks after)
- From what remains of your short-term usage options, chop up 1-2 of them and pickle them and store them in the back of the fridge
- Then take as many as you can chop medium, and put them in 1/2 lb bags in the freezer - you may prefer to freeze 1/2 lb at a time flat, on a cookie/baking sheet, so that they quick-freeze and do not get mushy when defrosting. You can use the fridge to store the raw chopped ones in the meantime and freeze in batches. This should last months for general cooking use, after you've used the raw ones
- Once you're almost maxed out on your freezer, do what Diskeater said and make caramelized onions in a slow cooker - this will reduce their size/volume a lot, they freeze easy in less space, and each batch will take care of 4lbs of onions while lasting months
- After all that... if you still have onions, just give them away to neighbors
posted by brianvan at 12:59 PM on February 26, 2024 [1 favorite]
Any dish that has a lot of onions in it will be enhanced by using a mixture of onion types. French Onion soup is a classic choice. An equally delicious and less well known recipe is Carbonade Flamande - a Belgian beef, onion and beer stew.
posted by mmascolino at 4:34 PM on February 26, 2024 [1 favorite]
posted by mmascolino at 4:34 PM on February 26, 2024 [1 favorite]
If you have a dehydrator or want to use your oven's lowest setting, slice them up and make dried onions that you can then pulverize into onion powder as needed. Crunch up the while dried rings a bit so they can fit better in a jar or whatever and it lasts a very long time.
Making your own onion and garlic powder is a game changer. I'm waiting for the foodie trendsters to discover this.
posted by cmoj at 5:28 PM on February 26, 2024 [1 favorite]
Making your own onion and garlic powder is a game changer. I'm waiting for the foodie trendsters to discover this.
posted by cmoj at 5:28 PM on February 26, 2024 [1 favorite]
I would turn it into onion marmalade, which lasts for a long time (because of the sugar and vinegar) and is a delicious topping on all kinds of things (particularly cheese sandwiches).
posted by confluency at 3:06 AM on February 27, 2024 [1 favorite]
posted by confluency at 3:06 AM on February 27, 2024 [1 favorite]
You can make onion jam, which is delicious on savory things like burgers. I made mine in a slow cooker like this recipe, but you can also make it on a stovetop if you have time to watch it.
posted by Nibbly Fang at 7:54 AM on February 27, 2024 [1 favorite]
posted by Nibbly Fang at 7:54 AM on February 27, 2024 [1 favorite]
We eat very many pickled red onions and often make three or more tall jars that are eaten within a few weeks. They are so pretty and delicious.
What we should eat more are roasted or baked or slow-cooked onions. They are yummy and we always wonder why we don't have them more often.
Imam bayildi is an onion recipe and it works just fine with red onions. I don't agree with some comments above that they work in all recipes where you would use onions, that color can be off-putting.
There are a lot of recipes out there with onions and liver, either chicken liver or veal liver. Like chopped liver, or fegato alla Veneziana. These are best with a lot of onion, more than you think. For instance, the recipes I have found online for Venetian liver don't use nearly enough onion. Red onions work well with liver, and btw also with beef.
I think red onions would be just fine for a pissaladière.
posted by mumimor at 11:51 AM on February 27, 2024
What we should eat more are roasted or baked or slow-cooked onions. They are yummy and we always wonder why we don't have them more often.
Imam bayildi is an onion recipe and it works just fine with red onions. I don't agree with some comments above that they work in all recipes where you would use onions, that color can be off-putting.
There are a lot of recipes out there with onions and liver, either chicken liver or veal liver. Like chopped liver, or fegato alla Veneziana. These are best with a lot of onion, more than you think. For instance, the recipes I have found online for Venetian liver don't use nearly enough onion. Red onions work well with liver, and btw also with beef.
I think red onions would be just fine for a pissaladière.
posted by mumimor at 11:51 AM on February 27, 2024
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posted by DarlingBri at 8:21 AM on February 26, 2024 [7 favorites]