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Onions. Tons of onions.

Chicken with onions fricassee:
Take a large, wide pan with a lid - deep frying pan or Le Creuset-shaped one. Season, flour and brown a jointed chicken (or a load of thighs or legs - you could use breast fillets but it's better with some bones in) in a bit of butter or oil in the pan. Take the chicken pieces out of the pan and then put in as many thinly-sliced onions as you can fit in it, and cook SLOWWWWLY, for ages, until they're not browned but all translucent and floppy. Then put the chicken pieces back in, with a bit of extra stock or wine, and cook gently for another 30-50 minutes. Serve with rice or mash, and scattered with lots of freshly chopped parsley and freshly ground black pepper.

(Ok it's basically just chicken with onion marmalade. But it's lovely.)
 
Peel and roast whole packed into a roasting tin with a little olve oil, salt, pepper, maybe some thyme or bay or summat, at a low temperature (I don't know - 140C?) for several hours until a delicious golden brown sweet savoury mush.

Freeze in it batches to use as the base for, ooh, anything really; pasta sauces, soups, risotti, stews; in pies, quiches, on pizzas, mmm, really, anything.
 
So last night I made up the pizza dough then mixed in some softened onions and baked it - 10 mins straight then 7ish mins with garlic butter smeared all over it. Had it with half a tin of pots & leak soup. Was delish but a bit crunchy and mad in places as the onions were quite oily. I also brought some Mumtaz onion bhaji mix :cool: but didn't use it. Just opened the jar and sniffed it a few times.

Onions utilised: 1
Onions left: 13

:hmm:
 
The Boy said:
If you wanna make stuff using the pizza bases, make pissaladiere.
Click to expand...

That's what I was going to suggest....it's lovely! :cool:

ttss_Pissaladiere_01_v.jpg


<gurgle>
 
You'd need LOADS more onions than a single one for Pissaladiere!
You have too cook them very slowly, for a long time, before spreading them over your pastry, so they cook down loads and basically turn into a sort of oniony jam... :cool:
 
sheothebudworths said:
You'd need LOADS more onions than a single one for Pissaladiere!
You have too cook them very slowly, for a long time, before spreading them over your pastry, so they cook down loads and basically turn into a sort of oniony jam... :cool:
Click to expand...

It sounds amazing, really it does :)

I'm working the next three nights so won't have time :( but am getting quite excited about Stella's Onion Blog (got pics to upload!) :D

Also: onions composted as rotten: 1 so I am getting through them.

e2a: dessiato - ta
 
Eritreans and Ethiopians use finely chopped onions as a base for much of their sort of thick stews, (but not stews exactly, always finely chopped ingredients, thick fiery and delicious). I had an Eritrean friend (great cook, I miss her popping round with a tray of delicious food) who used vast quantities of onions.
 
Useful website, prunus.
I like the sound of this...

Baked whole onions in a cheese and mustard sauce.

http://uktv.co.uk/food/recipe/aid/514454

I think I'll cook that tonight. I might do it in the casserole dish my mum used when I was a child...it's not had an outing for ages. The only ingredient I don't have is the cream, but I'll use my usual cheat's method....mix milk powder with the milk and use a little more butter than it says in the recipe. It always works well enough for recipes like this
 
...and one should never forget the simple but divine cheese and onion sarnie. Crusty white bread, buttered, thinly sliced rounds of onion, good quality mature cheddar, salt and pepper. Lovely. Of course, if you want to gild the lily, make a cheese and onion toastie.
 
Mrs Magpie said:
...and one should never forget the simple but divine cheese and onion sarnie. Crusty white bread, buttered, thinly sliced rounds of onion, good quality mature cheddar, salt and pepper. Lovely. Of course, if you want to gild the lily, make a cheese and onion toastie.
Click to expand...

:cool:

Now I'm going to PM you something totally disguesitng :)
 
If they are a good size, roasted onion flowers are good. Peel, then slice a little off the bottom so it doesn't roll away. Cut downwards across the onion as if to cut in half, but stopping before it's completely cut through. Do this lots of times, inbetween the other cuts till the onion opens up a bit. Stick on a baking tray, sprinkle with oil and salt and pepper and bake in the oven till the 'petals' are nice and crispy. Pull off the petals and use as chips for dip or something.
 
prunus said:
Peel and roast whole packed into a roasting tin with a little olve oil, salt, pepper, maybe some thyme or bay or summat, at a low temperature (I don't know - 140C?) for several hours until a delicious golden brown sweet savoury mush.

Freeze in it batches to use as the base for, ooh, anything really; pasta sauces, soups, risotti, stews; in pies, quiches, on pizzas, mmm, really, anything.
Click to expand...
this is similar to what I was gonna suggest... you can actually roast whole unpeeled onions overnight in a very low oven, until they caramelise... I think I got that tip from Nigel Slater.

Mrs Magpie's tips in this thread are utter genius :)
 
I have got loads of onions to use up
Mine are cheap cooking onions and are a little 'on the turn' now
 
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