Red onions

[kitten]

Hi all, i'm not a very good or accomplished cook  ::) and need some inspiration as to how we can use some of the red onions we've had to lift .  (I know some of them won't store as they have gone to seed, so want to do something with them rather than lose them.)

I would appreciate any ideas (& recipes?) of what to do to make them last a bit longer!

Thanks in advance x
(ps i have white onions too so any ideas for those gratefully received too  ;) )

[kitten]

[prink13]

Hi Kitten, Love red onion quiche - not got a recipe but check the BBC web-site for one, also love red onion chutney - yummy :)

Kathi

[kitten]

Hi kathi, thanks for your reply, red onion quiche sounds great, if only i could make decent pastry!  ::) Oh well, they say the ready made stuff is okay these days???

What recipe do you use for the chutney? x

[Susiebelle]

Hi Kitten, I have had the same problem this year with my red onions going to seed so decided to do the same as you and use them before I lost any more. This is the Red Onion Chutney I make every year - it keeps Will for 12 mths and we love it.
1.5Kg Red Onions - thinly sliced
225mls Olive Oil
225 g Stones Prunes - chopped
200 mls Red Wine
350g Demerara Sugar
250mls Sherry Vinegar
1 Tablespoon of Salt
1 Tablespoon of Pepper
1.1/2 Teaspoons Ground Allspice
Heat oil in pan and cook onions over high heat for 5-6 mins
Reduce heat & simmer for further 40mins
Add prunes & wine to pan Cover & cook over high heat until most of the liquid has evaporated.
Add sugar & vinegar reduce heat and simmer until mixture thickens, at least an hour.
Pack into warm sterilised jars.

One of the ways I use  the White Onions is to make French Onion Tart using Wholemeal pastry -this freezes extremely well so serves us for months to come. Happy Cooking :) :)

[cambourne7]

susiebelle do you have a recipie?

[Susiebelle]

Hi Cambourne7, sorry popped out, do you mean for French Onion Tart? if so yes here it is.
Wholewheat Shortcrust Pastry for a 9"-11" Fluted Flan Tin
200g Wholewheat Plain Flour
10mls baking powder
pinch salt
50g block baking margarine - chopped
50g white flora fat - chopped
5mls brown sugar (this makes the rollling out easier)
25mls sunflower oil
45-60mls cold water
1) Add sugar to 30mls water to dissolve, add sunflower oil, leave to stand
2) process all dry ingredients in food processor for 30 seconds
3) turn into mixing bowl and add liquid from (1) above mix through
4) add more water a little at a time to bring paste together
5) turn onto lightly floured board and kneed briefly to bring into smooth ball
6) I use wet hand to trs into plastic bag & refridgerate for at least 30min.
7) When ready to roll out I put cling film on work surface and lightly dust    with flour, then roll to required size.
8) When ready to line tin use rolling pin & roll pastry with cling film around
pin and lift into position & press into position, Leave to rest before cooking.
9) I would blind bake, with beans, for 10min remove beans then cook for further 3-4min
French onion Filling
50g butter
900g white onions - finely chopped
100g Cheddar cheese - grated
200mls single cream
2 eggs
2 egg yolks
  Salt & Pepper
  Sprinkle ground Nutmeg
1) sweat onions in butter & little salt, very slowly without colouring,approx 30min then leave to cool
2) mix together:
   Cream
   Onions
   Eggs
   Cheese
   Salt & Pepper
3) pour mixture into pastry case
4) sprinkle with nutmeg
5) Bake at 200c approx 40min (Check at 30min top may need covering)
Forgive me for offering a basic  pastry recipe, (It's one of the Vegetarian Society's staples) but I have found over the years so many people say they can't get on with Wholewheat pastry then they try this recipe and change their minds.
I know it's very high fat but we don't eat it every day.If you haven't already tried it let me know what you think.
Regards Susan

[prink13]

Yum! all those recipes sound yummy!

I'll have a go at the chutney tomorrow

Kathi

[kitten]

Wow susiebell, the chutney sounds lovely!  Gonna give it a go! x

[Barnowl]

Red Onion jam is meant to be very good, especially with cold meats.

http://www.open2.net/everwonderedfood/onions_onionjam.html