What to do with a 25 lb bag of onions

[Wiblur the Once]

The other day, I purchased a big bag of onions for an unbelievable price ($3.75), intending to use a lot of them to dehydrate and grind to make yummy onion powder (makes store bought taste like powdered nothing).

Seeing as how it takes 12 hours in the dehydrator to make a batch of 3 or 4 onions sufficiently dry, I will have many onions that need to be used up before they go bad.

I would welcome any yummy onion recipes that you might know.

Thanks,
Wib

[Doctroid]

Google "caramelized onions".

[Barbara]

This uses only a couple of onions, but you could make multiple batches, maybe even can the stuff in sterilized jars. I've done that, if I remember correctly. I should make some this week, to use up some of my pepper harvest.

SWEET LEMON, ONION, HOT PEPPER RELISH

2 T. olive oil
2 medium onions
2 medium lemons
4-6 hot peppers (to taste; preferably a mix of green and red)
1/4 cup water
4 T. sugar
pinch of salt
1 T. chopped fresh thyme or 1/4 tsp. dried thyme

Slice onions into thin 1/4-inch strips. Heat oil in a medium skillet, add onions; cook over very low heat, stirring occasionally, until onions are soft but not brown, about 15 minutes.

While onions are cooking, prepare lemons. Pare the rinds, cut into 1/4-inch strips. Squeeze the juice from the lemons and reserve. Put the strips of rind into a small saucepan and cover with cold water. Bring to a boil, then pour out the water. Repeat, boiling the rind for a total of 3 times.

Seed and mince peppers. When the onions are tender, add the lemon rind, peppers, lemon juice, water, sugar, salt, and thyme. Cook uncovered over low heat, stirring occasionally, until most of the liquid is reduced and the onions, lemon rind, and peppers are glazed, about 20-30 minutes.

Put in glass jar, store in refrigerator. Serve with baked ham, lamb, or chicken.

[Chris McG.]

I'd have *urp* eaten all of them by now!

[Ptui Terrington]

I've had pounds and pounds of onions in the garage for months now so maybe yours will last longer than you think they will. The trick is to spread them out and let air get to and around them in a cool, dry place.IIRC you had a basement? If it's dry down there it might be an ideal place for them. If not, in addition to the other recipes and ideas, I think I'd put my oven to work right along with my dehydrator. Low heat with the door cracked open will take a lot less time than the dehydrator. Another idea is to dice them up and spread them out before you dry them. You can get a lot more onions per a tray that way.