HI
I have at least 2lb of mixed onions mostly white which i need to use in the next 2 weeks.
Any ideas???
Cambourne7
Hi cambourne..haven't a clue really but just wondered if maybe they could be dried in a very slow oven...it works with apples and mushrooms!!!!
Found these for you, not tried and tested though xx
Apple Cider, Onion, and Raisin Chutney
Ingredients :
6 cup apple cider
1/2 cup cider vinegar
two (10-ounce) cartons of fresh pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
3/4 cup raisins
1/4 cup firmly packed light brown sugar
a pinch of ground cloves
* In a large saucepan combine the cider, the vinegar, the onions, the raisins, the brown sugar, the cloves, and salt and pepper to taste and boil the mixture, stirring occasionally, for 30 to 35 minutes, or until the liquid is reduced to a syrupy consistency. The chutney keeps, covered and chilled, for 1 week.
Madras Onion Chutni
Ingredients:
3 Big onions chopped
3 Green chillies chopped
2 tbs good qualityOil
2 tsp mustard seed
1 tbs Urad Dal(Ulutham)
Asafetida (Perungaayam)
2 big dried chillies
Tamarind pulp to your taste
salt to taste.
Preparation:
Heat oil in khadi, fry mustard seeds, uludam, asafetisa, dry chillies - in that order.
Add green chillies and onions and stir-fry until well cooked.
Grind with Tamarind, salt and sugar, and coriander leaves to your own personal taste.
Onion Chutney
Yield: 1 serving
* 6 c Chopped sweet onions
* 1/2 c Fresh lemon juice
* 2 ts Whole cumin seed
* 1 ts Whole mustard seed
* 1/2 ts Tabasco sauce
* 1/4 ts Red pepper flakes
* 2 ts Ground chili pepper
* 1/4 c Light brown sugar
* 1 ea Salt to taste
Combine all ingredients in heavy saucepan over medium heat.
Bring to boil, stirring frequently.
When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars.
Vacuum seal.
Makes 4 1/2 pint jars.
I like onions halved and placed under belly pork for slow roasting. They come out caramelised and soft and delicious.
Failing that, see here - http://fooddownunder.com/cgi-bin/search.cgi?q=onions and, of course, Emma-Jane's excellent recipe from last year for rhubarb chutney that tastes like mango chutney. I used cider vinegar as Belgians don't do malt vinegar. We like it in ham sandwiches, with curries and also sausages. I've done it with and without the raisins and leave it for a month to mature before eating.
The brackets are E-J's:-
2lb Rhubarb
1/2 lb sultanas (I didn't use these as I don't like them in chuts)
1oz curry powder (I added just a touch more for some va va voom)
1 cup malt vinegar (I didn't have enough malt so it was 50/50 malt bal-samic)
2 large onions
2lb sugar
1 tablespoon mustard powder
1 tablespoon salt (I halved that as I am trying to keep our salt intake low)
Chop the rhubarb into small chunks and chop the onion. Place all of the ingredients into a large preserving pan and cook slowly until everything is tender and pulpy which will take between 40 and 80 minutes. Bottle in sterile bottles and label when cold.
Because I missed out the sultanas I added an extra onion and a couple of extra stalks of rhubarb. It needs to mature to lose that raw curry powder taste, but what I tried was delicious and would be super with poppadoms, naans, or I reckon with a ploughmans!
yum yum