This is all I have.
Pickled Onions
4 qts small onions
1cup salt
1/4 cup pickling spices
2 qts vinegar
2 cups sugar
Peel onions, let stand overnight. In the morning, put onions in colander, and rinse thoroughly with cold water to remove all salt. Drain. Tie spices loosely in a bag. boil 10 minutes with vinegar and sugar. Discard spices. Pack onions into hot jars. Pour boiling vinegar mixture over. Adjust lids. Process in boiling water bath (212 degrees) 5 minutes Remove jars. Adjust lids after they seal.Help I need recipes for ways to can onions or onion soups? I have lots from my garden and ...?
I don't know any recipes, but when I have lots of onions, I chop them and freeze them. They freeze really well.
Nessa quest茫o, n茫o posso ajudar, infelizmente..
PICKLED ONIONS
Makes about 2 cups.
ingredients
10 oz medium (1-inch) boiling onions, peeled (about 16)
1 1/2 cups malt vinegar
1/2 cup water
3 tablespoons packed dark brown sugar
2 tablespoons pickling spice
1 (1-inch) piece fresh ginger, peeled and sliced preparation
Cover onions with water in a 2- to 3-quart heavy saucepan, then bring to a simmer and cook 5 minutes. Drain and transfer to a clean heatproof jar. Simmer remaining ingredients in saucepan 5 minutes, then pour over onions. Cool completely, uncovered. Chill, covered, 1 week to allow flavors to develop.
Cooks' note:
Pickled onions can be chilled up to 3 weeks.
Gourmet, March 2005
Dilled Onion
1 16 oz Mason Jar, with a screw lid, sterilized, filled to 1/3 with a mixture of white vinegar, and white wine vinegar.
Add two tablespoons of water.
1/2 tsp salt
3 drops dill oil -- (3 to 4)
1/8 tsp ascorbic acid(Everfresh)
1/8 tsp Citric acid
1 Clove Garlic -- Sliced
1 Habanero chile -- Sliced into rings
For James, Diane, %26amp; anyone else who wants it, here is the recipe for dilled onion, and the variations are endless, subject only to your imagination...I have added garlic, one sliced clove, habanero, one half, sliced into rings....whatever suits you. Just remember, The Discovery of a New Dish, Does More for Humankind, than the Discovery of a New Star! DILLED FRESH ONION Uses oil of dill weed, essential oil, available from drug store.
Choose an onion that will fit the jar, and slice the onion into the jar, ensuring that the onion slices are covered by the liquid. If adding garlic, or peppers, do it now, interspersing with the onion slices. DO NOT use a thick walled pepper. Let this sit in the fridge, with the lid on for at least 24 hours before using, and it will keep in the fridge about two weeks, if it lasts that long! Cheers, Doug in BC
CAUTION:
THIS IS UNCOOKED...DO NOT KEEP FOREVER!
From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
I dont know if i should be giving out this recipe, because i tasted it on a P%26amp;O cruise the chef was nice enough to give me the recipe...
Its like an entre. I forget the name of it
________________
ingredients:
%26gt;flour
%26gt;paprika
%26gt;salt and pepper
%26gt;milk
%26gt;oil for deep frying
%26gt;onions (obviously)
___________
directions:
%26gt;peel and cut top of onion
%26gt;cut into wedges although not down to the bottom
%26gt;seperate ends of onion making it look like a flower make sure it is still intact with bottom
%26gt;soak in milk for a few hours
%26gt;In a bowl mix flour, paprika, salt and pepper
%26gt;Coat onion in flour mix
%26gt;Fry until crispy and golden brown
When ready eat by breaking wedges off and dipping into mayonaise mixed with paprika
Enjoy
I have the best luck freezing them. Guard those babies...they are expensive here this year for whatever reason.
French Onion Soup (omit the chhese and bread before canning, of course)
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
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