I ALWAYS have onions in my kitchen. Other than sweet things, can't think of anything I cook that I wouldn't use onioins in. Almost EVERY time I cook something on the grill, I also grill thick slabs of onions. They either become a topping or a side dish to me.
Yesterday, I did an "asian" hunka pork tenderloin.Not tradition Asian, totally made up... soy/teriaki sauce, hoisin, garlic, ginger, etc. While pork sat in a zip bag, halved 2 BIG onions. Stuck a few tooth picks in (to hold together) and sliced into 2 thick slabs. Put a touch of olive oil in a non-stick pan and just let them go. Turned a few times till fairly soft and brown.
Once found a 5 lb bag that got "lost" in my totally organized kitchen... for "awhile"?!? One or 2 were starting to sprout, already had a mess-o much fresher ones, and NOT willing to toss them. Did a LOT of slicing (thank you mandolin), caramalized, and froze in about 1 cup portions... 1 to add to a soup or more to start homemade onion soup.
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