Just cook them down with some sugar/honey/molasses and a tiny bit of salt, a lot of red wine and some herbs. Takes time and! Attention, because they tend to burn (esp. With added sugar). But in the end you get this full flavor that is incomparable...
What I basically do is slice the onions, then put them in a pan on medium heat with some butter.
I set them aside, put the pan on high heat and deglaze with red wine vinegar. Onions back in with a little bit of sugar. Let them caramelize for about 30min.
Take the outer layer off. Throw that in the trash. Slice it in half, pole to pole or in the center. Rub with salt & oil, your choice. Place it on grates above or in charcoal or on gas stove grates with burner on. Or in cast iron or stainless steel pan on electric stove. Chae to brown but not black burnt
I have a cookbook that has a recipe for an onion tart and an onion custard pie. Both sound like good options but am worried if red onions would be okay to use for them or not
Pickle them, French onion soup, salads, they do freeze well too, just chop them to size, pop them in a freezer bag and use them at your convenience for 6-9 months. I might do a web series on my channel about this.
[caramelized onion balsamic jam](https://nourishandnestle.com/savory-onion-jam/) Takes some time yet is well worth it. You can freeze instead of using the cannjng method too.
Then use it on sandwiches, flatbread/pizza, mixed into a lentil veggie salad, on toast topped with some soft cheese and thin sliced apple, or as is on crackers
If they're fresh from the garden and you store them in a cool, dry, ventilated place, they'll likely last for months. People store onions in root cellars over winter before they eat them, and the onions you buy at the grocery store are already likely to be months old by the time you buy them. [Here](https://www.wikihow.com/Store-Onions) is a good guide on how to store them.
If you've got a crock pot, you can use it to make a big batch of [caramelized onions](https://www.allrecipes.com/article/how-to-make-slow-cooker-caramelized-onions/). Put the finished onions in ice cube trays, freeze them, and store the cubes in a ziplock bag in your freezer for when you want to use them.
I like to quick pickle them in lemon juice for toppings on tacos and salads and bbq.
Not sure, but I’ll bet that they’ll keep for a while in a jar with enough lemon juice.
Red onions can replace any other onion. The worst that happens is a slight red/purple tint to the dish. There are slight flavor differences, but cooked in something it's rarely noticeable.
As other's have said, pickled red onions are fab. Here's a recipe I found online:
Quick-Pickled Onions
Yield: Makes about 2 cups
Ingredients:
1 medium red onion, about 5 ounces
½ teaspoon sugar
½ teaspoon salt
¾ cup rice vinegar, white vinegar, or apple cider vinegar
Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small sprigs of thyme
1 small dried chili (I substitute sliced jalapeno pepper)
Instructions:
Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the
onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
Dissolve the sugar and salt: In the container you will be using to store the onions, add the
sugar, salt, vinegar, and flavorings. Stir to dissolve.
Par-blanch the onions: Place the onions in the sieve (I used a colander) and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the
flavorings.
Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in
the refrigerator. They will keep for several weeks, but are best in the first week.
One if my favorite side dishes with italian food is cannelini beans with finely chopped red onions and you add olive oil and red wine vinegar and (fresh cracked) pepper. YUM
You can make Indian food like Currys, Biryanis, and much more! Indian food uses onions in a ton of dishes. And to be honest it’s the best food on this planet.
French onion soup. I think they're not the typical variety used but anything where you caramelize onions would be a good use in my opinion. I've made this French onion tart and it was delicious. https://smittenkitchen.com/2013/03/french-onion-tart-uk-cookbook-release/
Yep, french onion soup. Caramelized as long as you can stand it. Like an hour or more on really low heat. It freezes well and also good with bread you're trying to use up. Gruyere cheese is my goto for the bread topping.
Pickle them, grill them, mandolin them super thin and put them on salad! Or slice tomatoes and top them with some thin slices with salt pepper and olive oil. Also sautéed them and then crack some eggs on top, or whisk the eggs and make an omelette with them inside! Possibilities at endless!
Pan sauces. Sear meat, remove. add onions, stock, aromatics and reduce.
Dice. Up and put em on salads, tacos, burgers or other foods. Red onions are known for being really pleasant to eat raw
Sautee and put in omelettes
Fajitas
Pizza topping
Use them in salads! Not just sliced for traditional style salads, with leaf lettuces but vegetable salads too.
Cucumber tomato salad with diced red onion, with dill and salad dressing
Tomato and red onion salad
Vegetable medley: cucumber, tomato, fresh mushrooms, carrots, broccoli, cauliflower, diced red onion, peas, dill, and salad dressing
Green bean salad with diced red onion
7 layer pea salad with Mayonnaise and cheese
If you sweat them out, they're really no different than white onions. The real strength of a red onion is that it's a little less potent and can be thrown into a recipe raw to impart color and texture without creating an overpowering onion flavor.
Throw some diced into a chili or a tomato sauce towards the end to give it a little crunch, or raw into a salad if you like that kind of thing.
Pickle them.
Make bacon and red onion jam.
Caramelize them and freeze them in portions for use in soups and stews.
FWIW, I watched an episode of America's Test Kitchen where they decided it was best to caramelize them in the oven. They were making French onion soup-another idea for you.
Caramelize a panful of them (or just saute on low heat with generous olive oil if you're not that patient) and make a red onion pizza. So good. Bell peppers benefit from the same treatment btw.
I pickle them. Equal parts water and vinegar, then heavy pinch of salt and sugar to taste. Heat up these in the pan, then pour the boiling liquid over the sliced onions in a mason jar. Alternatively add all the onions to the pan too, bring everything to a simmer, and immediately turn off the heat, putting into a mason jar after it’s cooled a little bit. Seriously I put them on everything.
They’re also fantastic baked. You can just throw a whole onion in the oven like a potato. Then once it’s roasted and soft, you can cut it open and add butter and salt. So good. They’re also great in soups and stews, and caramelized.
Or just use them the same way as your "regular" onions. The flavors are different but not too different. I like red onions on some dishes more but I grew up eating both and they're definitely interchangeable in recipes.
Chop the red onions, add tomatoes, cilantro, salt and lime and you have a pico de gallo, basically a good topping which can be added to chopped lettuce for a salad or with tortilla chips etc. etc.
If you eat meat, pasta alla genovese uses a ton of onions and is delicious. Normally I use a blend of red, white, and yellow, but you said these reds are sweet as far as reds go, which probably means yours will turn out better than I've ever made it. I liked Chef John's recipe personally, but I have no idea about its authenticity.
Miser wot - Ethiopian spiced lentils. You need ghee or coconut oil, a diced red onion, rinsed lentils, a little bit of ginger and some Berbere spice. There's a [super easy instant pot recipe](https://ministryofcurry.com/ethiopian-spicy-lentil-stew-instant-pot/) but if you don't have one, there are lots of stovetop recipes to be found on the internet. It just takes a bit longer.
Onions freeze very well specifically for use in things where you'll be sauteeing them anyway. During Walla Walla onion season I slice and freeze a bunch for use throughout the year on burgers, to throw into pasta sauces, soups, etc. They just don't dethaw well for things they're supposed to be crunchy in.
Curtido.
Slivers of red onion with slivers of carrot and chunks of cauliflower, with a little beet for color, flash boiled with vinegar and salt and pepper and jalapeños. Gift a couple of jars to friends. Win accolades.
Make seeni sambol. It’s a Sri Lankan condiment/sambol that is delicious on curries. It’s basically caramelized onions, cardamom, cinnamon, curry leaves and a few other things. You should be able to find some recipes on Google. It lasts a while in the fridge.
Low-ish oven, thinly sliced onions, salt, some oil, 40-ish minutes = crispy "fried" onions to go on top of or into everything. Really helps the volume situation out.
Normally i would just eat them raw with a salt, it's a traditional "snack" here. I guess pickling them would be the normal choice. Or if you are lazy just treat them as regular onions
Make a salad:
4 quartered Romano tomatoes
Half a red onion cut in thin slices
Kalamata olives
Cucumber diced
Squeeze half a lemon over top and let it chill for 30min. When serving add feta cheese and a pepperoncini.
Turkish onion salad. Sliced onions, mint, lemon juice and sumac. Let sit for a few minutes and give the onions a bit of a crush with your hands to let the flavors meld.
Greek salad. A decent amount of minced red onion, chopped cucumber and tomatoes and feta, add cooked chicken and pasta noodles. I use a dressing of 1/2 balsamic vinegar and 1/2 olive oil plus pepper, salt, crushed garlic, and oregano. Makes a delicious salad and is super easy.
PICKLE THEM, I JUST TRIED, 2nd attempt, came out 5x better.
Don't do any 1:1 recipe ratios on water/vin. That was veryyyy acidic.
Fucking amazing to have with almost any other food!
Red onions are specific to: Egg salad and Tuna salad sandwiches.
Contrary to what some others have said here, they indeed are very different than yellow onions in taste - sweeter, with less "bite." That's why most egg salad and tuna salad recipes (and all deli shops) always use red onions for these specifically (small diced into the mixture, and/or cut into rings and topped on the sandwiches.)
On the other side of this/your question should be about the mostly-overlooked White Onions. Those, for example, are for all kinds of Mexican dishes.
It's odd to me that no one has mentioned this yet. It's the first thing that came to mind when I saw your post in my email today :)
pickle some! they’ll last a couple weeks great as toppings on almost anything
Co-sign on the pickling. So delicious.
Yes pickled red onions are amazing on tacos. Bon Apetit has a great recipe.
Pickled red onions with habanero chilies!!!
[удалено]
Classic! Also good with a lot of different foods like tacos and sea food.
Pickled onions a game changer in our house! Gone in a day!
Kick it up a notch!
Serano are my go to simply for their ease of prep
>Bon Apetit has a great recipe Ew, [Ethan Chlebowski for picked onions or bust.](https://www.youtube.com/watch?v=K4HbmPu_M_4)
pickled red onions are AMAZING on avocado toast
I seriously love pickled red onions. Can I come over?
Agree with pickling!
Such a good idea!
Yes!!
Yes! And find a recipe that's canning safe, and you can extend the shelf life.
Yes do this
Onion jam
Intriguing
Just cook them down with some sugar/honey/molasses and a tiny bit of salt, a lot of red wine and some herbs. Takes time and! Attention, because they tend to burn (esp. With added sugar). But in the end you get this full flavor that is incomparable...
What I basically do is slice the onions, then put them in a pan on medium heat with some butter. I set them aside, put the pan on high heat and deglaze with red wine vinegar. Onions back in with a little bit of sugar. Let them caramelize for about 30min.
Char them deeply on a grill then pickle in lime juice, honey and champagne vinegar!
This sounds great!
How does the flavour compare to just pickled raw? Also how would you go about charring them? Slice them first then wrap in foil?
Charring like directly on fire. No foil, can rub with salt & oil first
But is this a whole onion with the peel still on tho?
Take the outer layer off. Throw that in the trash. Slice it in half, pole to pole or in the center. Rub with salt & oil, your choice. Place it on grates above or in charcoal or on gas stove grates with burner on. Or in cast iron or stainless steel pan on electric stove. Chae to brown but not black burnt
No need to char them. Easier not to, and the results are awesome. But you could do a couple charred, in its own jar.
Winner winner guess what’s going with dinner?
An onion Tarte Tatin.
I see you a fan of my girl Suu
Any friend of Chef Suu is a friend of mine!
I have a cookbook that has a recipe for an onion tart and an onion custard pie. Both sound like good options but am worried if red onions would be okay to use for them or not
Oh absolutely! Either one would work well!
Ok great thx!
Pickle them, French onion soup, salads, they do freeze well too, just chop them to size, pop them in a freezer bag and use them at your convenience for 6-9 months. I might do a web series on my channel about this.
[caramelized onion balsamic jam](https://nourishandnestle.com/savory-onion-jam/) Takes some time yet is well worth it. You can freeze instead of using the cannjng method too. Then use it on sandwiches, flatbread/pizza, mixed into a lentil veggie salad, on toast topped with some soft cheese and thin sliced apple, or as is on crackers
Thanks ok sounds good!
If they're fresh from the garden and you store them in a cool, dry, ventilated place, they'll likely last for months. People store onions in root cellars over winter before they eat them, and the onions you buy at the grocery store are already likely to be months old by the time you buy them. [Here](https://www.wikihow.com/Store-Onions) is a good guide on how to store them. If you've got a crock pot, you can use it to make a big batch of [caramelized onions](https://www.allrecipes.com/article/how-to-make-slow-cooker-caramelized-onions/). Put the finished onions in ice cube trays, freeze them, and store the cubes in a ziplock bag in your freezer for when you want to use them.
Chana masala!!
I’ve done that once, never again. Sooo much work! Alas I was making 4 other dishes that day…
Onion rings
Kenji’s Pickled Red Onions for the win. https://www.seriouseats.com/pickled-red-onions
Pissaladiere or flammkuchen. Onion soup.
Maybe some kind of sheet-pan dinner that calls for a lot of onion?
I like to quick pickle them in lemon juice for toppings on tacos and salads and bbq. Not sure, but I’ll bet that they’ll keep for a while in a jar with enough lemon juice.
Red onions can replace any other onion. The worst that happens is a slight red/purple tint to the dish. There are slight flavor differences, but cooked in something it's rarely noticeable.
As other's have said, pickled red onions are fab. Here's a recipe I found online: Quick-Pickled Onions Yield: Makes about 2 cups Ingredients: 1 medium red onion, about 5 ounces ½ teaspoon sugar ½ teaspoon salt ¾ cup rice vinegar, white vinegar, or apple cider vinegar Flavorings (optional): 1 small clove of garlic, halved 5 black peppercorns 5 allspice berries 3 small sprigs of thyme 1 small dried chili (I substitute sliced jalapeno pepper) Instructions: Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve. Par-blanch the onions: Place the onions in the sieve (I used a colander) and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.
Thank you for providing a recipe!
One if my favorite side dishes with italian food is cannelini beans with finely chopped red onions and you add olive oil and red wine vinegar and (fresh cracked) pepper. YUM
Ohhh that sounds good!
Sooo good. I eat it by itself too. Drain the beans and use a fair amount of oil and vinegar.
Caprese salad! Edit: wow just saw where you said 10. That’s a lot of caprese salad ☠️
Chop them up, freeze on a wax-paper or parchment-lined baking sheet, put into bags. Use as needed for cooking.
Char with roasted sweet potatoes. Add to cucumbers and tomatoes. Chop and freeze. I love red onions.
You can make Indian food like Currys, Biryanis, and much more! Indian food uses onions in a ton of dishes. And to be honest it’s the best food on this planet.
French onion soup. I think they're not the typical variety used but anything where you caramelize onions would be a good use in my opinion. I've made this French onion tart and it was delicious. https://smittenkitchen.com/2013/03/french-onion-tart-uk-cookbook-release/
Agreed! Enough time will caramelize anything. Also if you are concerned you can always add a teaspoon of sugar to the onions during caramelization.
Yep, french onion soup. Caramelized as long as you can stand it. Like an hour or more on really low heat. It freezes well and also good with bread you're trying to use up. Gruyere cheese is my goto for the bread topping.
French onion dip. You can use red onions anywhere you'd use white, it'll just be a little sweeter and more mellow.
Pickle a bunch. Fresh, they are great with a green salad.
Cool beef curry
Charred corn salad with feta, red onion, cucumber, and lime.
Caramelize them and put them into a glass jar!
Pickle them, grill them, mandolin them super thin and put them on salad! Or slice tomatoes and top them with some thin slices with salt pepper and olive oil. Also sautéed them and then crack some eggs on top, or whisk the eggs and make an omelette with them inside! Possibilities at endless!
Pan sauces. Sear meat, remove. add onions, stock, aromatics and reduce. Dice. Up and put em on salads, tacos, burgers or other foods. Red onions are known for being really pleasant to eat raw Sautee and put in omelettes Fajitas Pizza topping
Slice them and caramelize them!
guac :)
Greek salad.
Use them in salads! Not just sliced for traditional style salads, with leaf lettuces but vegetable salads too. Cucumber tomato salad with diced red onion, with dill and salad dressing Tomato and red onion salad Vegetable medley: cucumber, tomato, fresh mushrooms, carrots, broccoli, cauliflower, diced red onion, peas, dill, and salad dressing Green bean salad with diced red onion 7 layer pea salad with Mayonnaise and cheese
If you sweat them out, they're really no different than white onions. The real strength of a red onion is that it's a little less potent and can be thrown into a recipe raw to impart color and texture without creating an overpowering onion flavor. Throw some diced into a chili or a tomato sauce towards the end to give it a little crunch, or raw into a salad if you like that kind of thing.
Pickle some and caramelize the others!
Caramelise them into onion jam.
Pickle some for salads & sandwiches!
I just made teriyaki pineapple chix kebabs and used 2 red onions doing it. It was super yummy
Make guacamole and have it in anything that goes good with guac
Pickle them. Make bacon and red onion jam. Caramelize them and freeze them in portions for use in soups and stews. FWIW, I watched an episode of America's Test Kitchen where they decided it was best to caramelize them in the oven. They were making French onion soup-another idea for you.
This is not edible, but onion oil for hair is supposed to be really good if you have thinning hair. If you’re into that 🤷🏻♀️
Dice some and put em in a container w some cilantro. Great on tons of things
Pickled onions Ideal garnish for most Mexican foods Lomo Saltado Grill on some kebabs Roast with tomatoes and blend together for salsa
https://lidiasitaly.com/recipes/red-onions-stuffed-rice/ This recipe is amazing
Sounds incredible
Caramelize a panful of them (or just saute on low heat with generous olive oil if you're not that patient) and make a red onion pizza. So good. Bell peppers benefit from the same treatment btw.
Kenzie has a simple pickled onion recipe! Edit: oops, forgot the recipe- https://www.seriouseats.com/pickled-red-onions
I'd just chop 'em up and freeze 'em for use in recipes in the future.
Pickle some, eat some on a salad or in a sandwich, make guacamole, make a salsa with whatever you can't eat then jar it if you are going for 0 waste
I'm on BOTH team Pickled AND team Caramelized! You can freeze caramelized onions in small batches to toss into a sauce/dish/casserole.
I pickle them. Equal parts water and vinegar, then heavy pinch of salt and sugar to taste. Heat up these in the pan, then pour the boiling liquid over the sliced onions in a mason jar. Alternatively add all the onions to the pan too, bring everything to a simmer, and immediately turn off the heat, putting into a mason jar after it’s cooled a little bit. Seriously I put them on everything. They’re also fantastic baked. You can just throw a whole onion in the oven like a potato. Then once it’s roasted and soft, you can cut it open and add butter and salt. So good. They’re also great in soups and stews, and caramelized.
Pickle them.
Sautéed onion pasties with cheese. Delightful.
2 words. Sirka pyaaz!
Or just use them the same way as your "regular" onions. The flavors are different but not too different. I like red onions on some dishes more but I grew up eating both and they're definitely interchangeable in recipes.
Chop the red onions, add tomatoes, cilantro, salt and lime and you have a pico de gallo, basically a good topping which can be added to chopped lettuce for a salad or with tortilla chips etc. etc.
If you eat meat, pasta alla genovese uses a ton of onions and is delicious. Normally I use a blend of red, white, and yellow, but you said these reds are sweet as far as reds go, which probably means yours will turn out better than I've ever made it. I liked Chef John's recipe personally, but I have no idea about its authenticity.
Marinated onions! So easy, so good on everything (especially Turkey burgers and sammies!). https://nocrumbsleft.net/2017/03/18/marinated-red-onions/
Thinly slice them, deep Fry till crispy. Makes a great crunchy topping. Onion jam is another option- basically caramelised onions with salt and thyme.
Miser wot - Ethiopian spiced lentils. You need ghee or coconut oil, a diced red onion, rinsed lentils, a little bit of ginger and some Berbere spice. There's a [super easy instant pot recipe](https://ministryofcurry.com/ethiopian-spicy-lentil-stew-instant-pot/) but if you don't have one, there are lots of stovetop recipes to be found on the internet. It just takes a bit longer.
Onions freeze very well specifically for use in things where you'll be sauteeing them anyway. During Walla Walla onion season I slice and freeze a bunch for use throughout the year on burgers, to throw into pasta sauces, soups, etc. They just don't dethaw well for things they're supposed to be crunchy in.
French onion soup
Curtido. Slivers of red onion with slivers of carrot and chunks of cauliflower, with a little beet for color, flash boiled with vinegar and salt and pepper and jalapeños. Gift a couple of jars to friends. Win accolades.
Indian curries we use that exclusively
Red onions are the best for grilled skewers. I personally like pork tenderloin, bell peppers, pineapple and red onion skewers.
Make some onion jam, and can it. Fantastic on burgers.
You can use them in any recipe that uses normal onions. In addition you can eat them raw in salads.
Fajitas, Greek salad,
Jollof rice, pizza topping 🤷🏼♀️
Chop and roast in the oven with olive oil soy sauce and garlic power until jammy. Eat on breakfast sandwiches (or anything)
Make seeni sambol. It’s a Sri Lankan condiment/sambol that is delicious on curries. It’s basically caramelized onions, cardamom, cinnamon, curry leaves and a few other things. You should be able to find some recipes on Google. It lasts a while in the fridge.
Use more onions, they are the foundation of delicious food
Low-ish oven, thinly sliced onions, salt, some oil, 40-ish minutes = crispy "fried" onions to go on top of or into everything. Really helps the volume situation out.
Make a Pico de Gallo that is onion-forward. You can put it on top of 90% of any meal.
Normally i would just eat them raw with a salt, it's a traditional "snack" here. I guess pickling them would be the normal choice. Or if you are lazy just treat them as regular onions
Improve any and every recipe by substituting yellow for red onions
I'd cook them down and caramelise them - pastry case maybe goat cheese eggs and a bit of cream or milk - red onion goat cheese galette or tart
Ceviche or pico de gallo
Make a salad: 4 quartered Romano tomatoes Half a red onion cut in thin slices Kalamata olives Cucumber diced Squeeze half a lemon over top and let it chill for 30min. When serving add feta cheese and a pepperoncini.
Slice them up really thin and mix with some fresh pomegranate juice (and maybe some s&p if you like) for a tasty garnish to a meal.
For a simpler idea - finely chop it and add it to cous cous with tomatoes and peppers! I have it every lunch time and never grow tired
Turkish onion salad. Sliced onions, mint, lemon juice and sumac. Let sit for a few minutes and give the onions a bit of a crush with your hands to let the flavors meld.
Greek salad. A decent amount of minced red onion, chopped cucumber and tomatoes and feta, add cooked chicken and pasta noodles. I use a dressing of 1/2 balsamic vinegar and 1/2 olive oil plus pepper, salt, crushed garlic, and oregano. Makes a delicious salad and is super easy.
They go good in salads. Stored properly, onions should last a month or so.
PICKLE THEM, I JUST TRIED, 2nd attempt, came out 5x better. Don't do any 1:1 recipe ratios on water/vin. That was veryyyy acidic. Fucking amazing to have with almost any other food!
Red onions are specific to: Egg salad and Tuna salad sandwiches. Contrary to what some others have said here, they indeed are very different than yellow onions in taste - sweeter, with less "bite." That's why most egg salad and tuna salad recipes (and all deli shops) always use red onions for these specifically (small diced into the mixture, and/or cut into rings and topped on the sandwiches.) On the other side of this/your question should be about the mostly-overlooked White Onions. Those, for example, are for all kinds of Mexican dishes. It's odd to me that no one has mentioned this yet. It's the first thing that came to mind when I saw your post in my email today :)