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I accidentally bought two huge bags of onions. What can I do with them before they spoil?

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closed as not constructive by SAJ14SAJ, Jay, TFD, Aaronut Jun 9 '13 at 20:35

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How does one accidentally buy onions? –  Sobachatina Oct 14 '10 at 20:30
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Lol @Sobachatina - I picture a conversation between husband and wife, "I said two onions, not two bags of onions! " –  Aaronut Oct 14 '10 at 20:34
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I was unaware that another family member had purchased the same huge bag a few days earlier. –  Senseful Oct 14 '10 at 20:47
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Make a boatload of onion rings. Then call me. –  user73 Oct 15 '10 at 16:18
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This question predates our culinary uses guidelines and has some good answers, so we won't delete it, but nevertheless, it does not meet those guidelines and therefore I think it's time to close it. –  Aaronut Jun 9 '13 at 20:35

11 Answers 11

I would suggest French Onion Soup; at least, it's great for the season.

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+1 - nothing will use up so many onions as quickly and still be so very delicious. –  Sobachatina Oct 14 '10 at 20:32
    
my first thought was this... and now I feel like it :P –  Francisco Noriega Oct 15 '10 at 4:14
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This was my immediate thought - now I'm craving. –  Codebeef Oct 15 '10 at 13:31
    
+ It happens all the time to the French. –  BaffledCook Oct 19 '10 at 13:14
    
+1 now I'm hungry. –  Agos Nov 16 '11 at 21:15

Slice them up, and caramelize for about 1/2 hour to 45 minutes in a giant pot with plenty of oil over the lowest heat your stove can manage. Then freeze in small ziploc bags to add to tomato sauce, soup, stew, pizza, or anything else that might benefit from it!

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  • Caramelize and then freeze them for use as:
    • Burger toppings
    • Baked or twice-baked potato toppings
    • Pizza toppings
    • Anything else you can think of
  • Roast other vegetables such as green beans, broccoli, or cauliflower and add sliced onions in with them
  • Use them in stock (vegetable or, if you have chicken or beef bones on hand, meat)
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You can also freeze them uncaramelized. I regularly buy 10lbs at a time - I do 4 lbs of caramelized, 3 lbs cut into strips, and 3 lbs diced. Freeze them flat on a cookie sheet then transfer to a ziploc bag for easy portioning later. –  stephennmcdonald Oct 14 '10 at 22:06
    
Yes! Caramelizing onions can be a lot of fun, the results are extremely flavourful, and it's good to do it with large amounts of onions at the same time. You want to make sure you don't stop before you have a really really really dark colour of brown; I tried to find an image, but even the image on vipeat.ru/archives/date/2010/09/page/7 doesn't seem quite dark enough. Count on cooking them for an hour or so. –  Erik P. Oct 14 '10 at 22:31

Prepare a bunch of onion relish, put it up in mason jars, and give them away to your family and friends during the holiday season.

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Oh no! It's that gardening family Quick! Before for they give us some food! Run! –  dmckee Oct 19 '10 at 14:52

Keep them in a cool place, and they'll last for months. Unless you're talking about two 50 pound bags, you shouldn't have any trouble using them up if you cook often.

Or, you can make a bunch of baked onions.

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I believe wrapping them in newspaper will also extend shelf life. –  Jenn Oct 15 '10 at 17:05

Fry them in oil with tomatoes and capsicum.

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If you are not in the mood for an onion soup, as suggested in another answer, you may want to try a pissaladière, which is sort of pizza with onion as main topping.

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Carmelize them and stir them into mashed potatoes. Eat at that stage or put the mixture in a pie dish, sprinkle with cheese (cheddar works well), and stick it in the oven until the cheese melts and starts to brown.

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alt text

Onion Pakora/Fried Snack

Ingredients

  • 3-4 mixtured green chillies
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1 cup chickpea flour(besan)
  • 1/4 cup minced coriander(cilantro)
  • 2 medium onions
  • salt to taste
  • Oil for deep-frying

Method:

  1. Slice the onions- make sure they are cut thin and long.
  2. Mix salt into the onions and leave them for 10 minutes. This softens the onions and brings out their juices.
  3. Add the rest of the ingredients chilli powder, chickpea flour, green-chilli paste (except oil) into the onions, add a little water to make a thick batter. Mix well to make batter. Avoid using excess water.
  4. Heat the oil and add teaspoons of batter into the oil, fry till it become golden brown color. Drain on paper towels. (Tip : Take a small portion of the mix at a time and drop it in hot oil. )

Your Onion Pakora is ready. Serve Onion pakora hot with tamarind chutney or mint chutney or even ketchup!

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That looks delicious. I'm going to try it. Thanks. –  Sobachatina Oct 19 '10 at 12:22

Whip up some pancake batter, cut your onion into rings, dip in pancake batter and deep fry until golden brown and delicious.

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Barefoot Contessa has a great onion ring recipe. If I can do it anyone can. They are delish. But I also agree that if you store them in a cool place and rotate them so on isn't always sitting on top of the same one, they will last a long time in a cool spot.

Ingredients

  • 2 large Spanish onions (or 3 yellow onions)
  • 2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1/4 cup (medium) yellow cornmeal
  • 1 quart vegetable oil

Directions

Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

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