Tag Archives: pickled onions

Caramelize Onions in the Crockpot

Saving  Sweet Onions

The best ways to keep those giant sweet onions.

  • Caramelize

  • Pickle

  • Dehydrate

  • Caramelize

When there are too many onions, or find a great sale on them, its Caramelized Onion time. Fill a crock pot with sliced onions and allow them to slow cook overnight. When you wake up, you will discover the onions are transformed into a pricey gourmet treat I am too frugal to buy.

I started with several super sweet giant onions from the farmers market. Sweet onions have a short shelf life, so plan to freeze or dehydrate onions you will not use within a month. Super sweets should be refrigerated. Store onions in a cool, dry place. Sweet onions store for a maximum of three months, but storage types may last throughout the winter.

Caramelized onion pie with tomato and thyme. PBH

Once reduced to a pale golden layer of soft, fragrant onions, allow them to cool completely.  Use these sweet, tender onions as a base for soups, vegetable broth, or the best Onion Soup ever made. Caramelized Onions are the base for onion and tomato pie.

When onions are cool, store extra onions in one cup portions in freezer bags or containers. Label and date packages. Later, drop the onions, frozen, into soup, veggie broth, chili, or stew.

Sweet Caramelized Onions are tasty enough to serve as a side dish topping. Just season with a splash of herb vinegar, vegan butter, thyme, salt pepper. Serve over toast, on roasted vegetables or green beans. or layer in a vegetable lasagna.

Slice onions and add to crock pot with 2 tablespoons of vegan butter and 1/2 teaspoon of salt. Make the recipe your own by adding a splash of white wine, cracked pepper, a spring or two of fresh thyme.

Caramelizing onions is a great way to extend the sweet onion season. Whether you are a fan of sweet Texas onions, Walla Walla or the famous Vidalia, give this crock pot recipe a try. It also works with other white or yellow onions, they just aren’t as sweet.

If you have red onions to keep, try making a quick refrigerator pickle recipe. It’s the best thing that ever happened to a grilled or roasted veggie sandwich.

  • Pickle

Red onions become beautiful pink pickles. The cost of a jar of pickled red onions in the local deli sent me home to make my own in minutes for pennies. PBH

Pickled Red Onions‬

1 tablespoon cane sugar
1 teaspoon salt
1 ½ – 2 cups of white vinegar
herb sprigs or peppercorns (optional)

Slice 2 or 3 medium size red onions in 1/4” slices.

In a small sauce pan, add sugar, salt and vinegar. Heat and stir until sugar and salt are completely dissolved. Add onion slices. Heat through and cook for 1 minute.

Add a sprig of herbs or a few peppercorns to the bottom of each container or jar.
Pack onions into pint canning jars or a container with tightly covered lid.

Pour vinegar over onions to completely cover the onions. Close the jars or containers and refrigerate for 24 hours.

Keeps up to three weeks in refrigerator.

Suggested herbs: oregano, dill, thyme or  small nasturtium leaves.

  • Dehydrate

Cut onion in half, then slice big sweet onions about 1/4 inch thick. PBH

To Dehydrate Onions

Another method of preserving a lot of onions is to dehydrate them. That intense onion flavor will boost onion flavor in French onion soup, and enliven any veggie burger.

When onions are completely dry, put them in the blender to make onion powder. It is a perfect, space-saving, long-term storage method for onions.

Rich onion soup served in bread bowls or topped with croutons. PBH

It is hard to imagine a civilization without onions.  –   Julia Child

Onion Soup Recipe

  • 4 large sweet onions (about 3 pounds), thinly sliced*
  • 2 tablespoons white wine or champagne vinegar
  • 4 -6 cloves garlic, thinly sliced (your choice)
  • 1 or two fresh springs of thyme (or 1/2 teaspoon dry)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 6 cups of vegetable broth
  • slices of baguette to top soup bowls
  • 1/2 cup shredded vegan cheese
  • Fresh chives or  thyme leaves, for garnish

* any combo of mild or hot onions, leeks, shallots to equal 3 pounds

Instructions:

Heat a soup pot or dutch oven over medium high heat. Add onions and stirring often until onions begin to caramelize, about 15 minutes. Add wine and use a wooden spoon to scrape up any bits from the bottom of the pan. When the wine has evaporated, add garlic, thyme sprigs, salt, pepper and 6 cups of vegetable or mushroom broth (or water). Reduce heat to medium-low and simmer about 40 minutes and then remove thyme springs.

Ladle onion soup into oven-safe bowls. Top with a slice of baguette and spread each slice with 1 tablespoon of shredded vegan cheese. Place in a hot oven or under the broiler for 5 to 7 minutes, or until cheese is hot and golden.

Garnish with chives or green onions and serve.

The easiest way to grow alliums* and establish your own onion patch is with a starter pot of chives. Or, plant a clove or two of your kitchen garlic, or order onion starts from a commercial grower. The cheapest way to grow onions is to start them from seed.

*Allium is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives.

Plant these little onions 1 or 2 inches apart. As they grow, thin the onions throughout the spring untill plants are properly spaced for bulbing. PBH

Grow an onion patch

To Grow

Onions prefer light, sandy, loamy soils, good drainage and full sun. They will grow in other types of soil, including clay. Green onions can be grown in partial shade.

Begin growing onions indoors from seed about six weeks before the last predicted frost date. Sow in flats, then transplant onions to 1″-2″ apart. Harden off onion seedling before transplanting outdoors to prevent sunscald.

I have my best luck growing onions from sets or starts. These baby onion plants are ready to plant. Even though sets are more expensive, they can be directly planted where the onions will grow. Or, plant them closer, thinning and using green onions until the remaining onions are properly spaced.

I buy onions and leek plants from Dixondale Farms. Start with well worked soil before planting. Onions are successful in the garden or in containers.

Spacing depends on the variety of onion. Generally, planting to 3″ – 4″ inches apart for green onions and thinning to at least 5-6 inches apart for bulbing onions. Proper spacing will affect the size of the mature onion.

Harvest onions a week after the tops have start to yellow and fall over

Most home cooks love having a year round supply of onions. They are easy to grow, take up little garden space and the varieties are endless. Onions are a recipe staple used in all cuisines of the world.

In Praise of Onions in April

April in National Poetry Month

Growing onions takes very little space. Plant in containers or tuck into empty spaces between other vegetables.

The raised beds are ready and waiting to be planted. About half the onions are already in the garden.

The garlic planted last fall is thriving. Early bird chives have been up for a couple of weeks. The leeks and sweet onions are just waiting for me to work the soil and plant.

Ode To The Onion

     by Pablo Neruda

Onion
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle
happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as a planet
and destined
to shine,
constant constellation,
round rose of water,
upon
the table
of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone

and the fragrance of the earth lives
in your crystalline nature.

When little onion starts arrive in the mail, they don’t look very promising.

Plant. It’s onion planting time. Onion starts and onion sets are at the garden centers now. Plant them 1″ deep and too close, thinning them out to use as green onions, spacing about 4″ apart. Choose a full sun area with well-worked soil.

Spacing depends on the variety of onion. Generally, planting to 3″ – 4″ inches apart for green onions and thinning to at least 5-6 inches apart for large bulbing onions. Proper spacing will affect the size of the mature onion.

Weed and water. Onions have every shallow roots, so don’t let them dry out. Keep onion patch weeded. Do not make them compete for nutrients in the soil with weeds. When the onion tops start falling over, stop watering. Allow the soil to dry and more of the tops fall over.

Harvest. Wait for most of the onions to fall over. You can bend the stems of any remaining upright plants, signaling the plants to enter dormancy.

At this point, stop watering and leave the onions in the ground for 7 to 14 days (depending on how dry or humid your climate is) to allow them to fully mature.

Pull onions in the morning and leave them laying on the ground to dry for a day or two.

Cure. How long your onions will keep depends on this critical step and how you handle them after harvest.

Spread the onions out in a single layer. Choose a shady spot or a covered porch. I use an open garage with good ventilation. Do not clean off the onions.

Turning the onions every few days, this curing process will two to three weeks. A shaded area with good air circulation is very important. The stems and roots must be completely dry.

The papery outer skins will tighten around the bulbs and a few layers of the dried onion skins will fall off when removing the stems. Clip off the roots and stems.

Sweeter onions won’t store as long as stronger onions. Use the sweeter onions first. Store onions in a cool, dry, well-ventilated area in mesh bags or netting to permit airflow.

My Favorite red onion recipe.

The red onions turn pink and are quick to make. Great with sandwiches or in potato salad. Keep a jar of them in the fridge for up to two weeks.

‪Pickled Red Onions‬

1 tablespoon sugar
1 teaspoon salt
1 ½ – 2 cups of white vinegar
herb sprigs or peppercorns (optional)

Slice 2 or 3 medium size red onions in 1/4” slices.

In a small sauce pan, add sugar, salt and vinegar. Heat and stir until sugar and salt are completely dissolved. Add onion slices. Heat through and cook for 1 minute.

Add a sprig of herbs or a few peppercorns to the bottom of each container or jar.
Pack onions into pint canning jars or a container with tightly covered lid.

Pour vinegar over onions to completely cover the onions. Close the jars or containers and refrigerate for 24 hours.

Keeps up to three weeks in refrigerator.

Suggested herbs: oregano, dill, small nasturtium leaves.

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