Kitchen Garden Forum

Not sure if this belongs here or in Cooking.

Almost all of two of my varieties of white onions have gone to seed this year, another is OK as are the Red Baron. We cannot use red onions for everything as the flavour is different so I want to know how best to preserve what I can rescue from the white ones.

I know there is a way of freezing them but I am not keen on that idea. Many are already getting used in various chutneys and tomato sauce type things so I wondered if there is a way of making a preserve that is all, or almost all, onions.

Not sure about preserving just onions but a delicious recipe that freezes very well.

In a large oven proof dish - halve and quarter or roughly shop onions.
add some fresh chopped sage or dried is just as good.
Pour over approx 2 table spoons each of olive oil and a good chicken stock and a little salt and pepper.
Cover with foil and cook in a slow oven for about 2 hours until onions are really soft.

When cold freeze in rigid ontainers.

This goes well with pasta with some shavings of parmesan cheese on top.
or serve with sausages or any meat.

Beryl.

You could try this recipe which is for Mushrooms a la Grecque and substitute onions for mushrooms, or put a few mushrooms in as well. It's nice served as an accompaniement to cold meats.

Ingredients:

250 g (1/2 pound) onions. Choose them small and firm.
the juice of 2 lemons
1/2 cup white wine (a dry one, e.g. Pino Grigio)
1/2 cup olive oil
1 teaspoon tomato paste
1 branch thyme
1 bay leaf
about 20 whole coriander seeds
salt and pepper



Preparation:

Clean the onions, wash them and dry them with a paper towel. Cut into chunks if large.
Mix together the olive oil, lemon juice, white wine and tomato paste. Add the whole coriander seeds.
Bring this sauce to a boil and keep at high heat for one minute.
Add the onions and simmer (over medium-high heat) for 8 to 10 minutes, uncovered.
Let the onions cool down then store in the fridge until it's time to eat.