Help me invent a new dish

Epicurean Exploits - Food and Recipes
1

I just bought 50 pounds of large yellow onions at Restaurant Depot and brought them home because I am on a diet, onions are a vegetable, and I love onions. I then took 10 of them, filled the grate of my large Big Green Egg, and roasted them without peeling them for 2 hours. I then let them cool, peeled them and put them in the refrigerator to drain a bit. One has already bitten the dust to moisten a sliced turkey sandwich. Looking for ideas to use the rest of them. Some will go into Kasha Varnishkes, one will go on my burger for dinner tonight (my first red meat burger in 7 weeks) but I will still have a few left. And then there’s the 40-45 pounds I have in the bag. I would caramelize 20 pounds of them, but that takes at least a bit of oil, and I am trying to avoid oil. Any ideas?

2

50 lbs? wow…


How can you say no to these…

3

These are more my style but they need to be not to strong white onions.

4

5

Onion Tart

Bouchon/Keller French Onion Soup

Onion Marmalade

Fresh Salsa

Cucumber Onion Salad

6

Onion jam (or marmelade, not sure if there’s a difference) sounds like a good idea to use up a huge quantity of them. I would also definitely keep some for winter and some nice onion soups (no idea how long you can keep them though - maybe you can freeze them). You can make may kind of soups with onion, or purees, etc.

Next thing is onion tart/pie, it’s just great. You can also use your pizza stone to make some “flame tarts” (Alsatian specialty), basically like a white pizza with a ultra-thin (cracker like) crust and topped with cream, bacon and onions.

Next thing is that you can use them to make a “bed” and cook a leg of lamb or mutton or a pork “roti” (can’t remember the English name), it works well too.

7

How about a big batch of French onion soup?

8

I think i said that 2 posts up [thankyou.gif]

9

Shoot, I missed that. Note to self: must hang on Sir-Mix-a-Lot’s every word. [worship.gif]

10

Pissaladiere

http://images.google.com/imgres?imgurl=http://i712.photobucket.com/albums/ww128/jdurff/Pissaladiere.jpg&imgrefurl=http://www.applesandbutter.com/2009/03/pissaladiere.html&usg=__LbmXZwkmXKxpt44eSmnp9bRhZdw=&h=426&w=639&sz=31&hl=en&start=17&sig2=0ViETHUKeL66bH7uxomO9Q&um=1&tbnid=WKqR5eTqGqY2AM:&tbnh=91&tbnw=137&prev=/images%3Fq%3Dpissaladiere%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DN%26um%3D1&ei=XR2KSu6WOpLWM8K7mMUP" onclick="window.open(this.href);return false;

it’s rockin’ wine friendly food…

11

Note reference to diet in original post. Fried onion rings do not qualify. Onion soup is OK so long as I do not cover it with that fatty gooey white stuff. Freeze them? Raw? No way. Ruin a perfectly good food. Worst case scenario I will caramelize 30 pounds, put them in containers, and then freeze them. Maybe I’ll try a tart. Marmalade? What do you use that for?

12

Biscuits and Lamb Sammiches!

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I have frozen in vacuum bags many times Thomas Keller’s french onion soup’s carmelized onions. Reconstitutes 95% as well. The soup does not freeze as well. Can also top turkey burger (I grind my own from breast meat and add olive oil for moisture).