Topic: Rotten Onion Recipe

[tim]

Actually, it's quite nice! Even if old hat?
Another way of getting through all those damaged onions.
Instead of frying them in as little oil as possible, do very thin rings in a wide pan in an inch of oil. Till crisp. Drain well. And they stay crisp!
Pru Leith's 'frizzled' onions. = Tim

[Mrs Ava]

OOOOoooooooo, good idea Tim.  Bet they are great on a salad or sprinkled over soup.  Do they store well in an airtight container?

[tim]

Store? You have to be joking?

Sprinkle? Might melt? Try on your onion soup??
We just had them with baked chicken thighs & new pots. = Tim

[Sarah-b]

I discovered something the other day. If you peel onions and put them in a dish with a couple of tablespoons of water, cover with pierced clingfilm and pop in the microwave until soft, the onions come out all tasty and sweet and soft. And this way, you can see off at least one onion each at one sitting!

Sarah.

[Mrs Ava]

Started of with masses of white rot infected onions...ended up with non left just using as normal!  Made gallons of soup, and big rotten onions end up quite small by the time all the rotting flesh is removed.  Oh well, better luck next year.  Lady on next plot, loads of onions, not one has white rot!  :-\

[tim]

Learnt one thing, trying to cut wafer thin slices from large onions - very wobbly - again, may be old hat, but make a 'flat' on the 'waist' & its nice & stable. Don't have a mandolin & Magimix won't do them thin enough. And, anyway, you can't put an onion in 'flatways'! = Tim