Onions Recipes

This is so delicious that everytime I make it I wish I used more onions than I did because caramelized onions have so many uses!  They're great as a topping pizza or pasta dishes, over steak or pork chops, in French onion soup, mashed up with potatoes or in an onion dip.  You can also make this with shallots, too.  But, be careful not to burn it for obvious reasons! 

onions, peeled, and sliced thinly
butter or oil

Saute onions in butter or oil over medium low heat in a heavy bottomed pan until they turn a deep golden brown and are super sweet and soft.  Keep stirring and turning the heat down as needed to keep them from burning.  The process usually takes me about 45 minutes.

This is Mary Margaret’s favorite way to stew chicken pieces. The sauce has such wonderful flavor!

1 Chicken cut into 8 pieces or 4 thighs or 4 drumsticks
1 ½ lb. onions, thinly sliced
2 garlic cloves, minced
4 TBSP cooking oil or butter
2 TBSP paprika
1 ½ cups chicken stock
Salt and pepper

Heat oil on medium in large heavy bottomed skillet or heavy bottomed 4 quart pot. Add onions and garlic and sauté until softened, about 7 minutes. Add chicken pieces and sauté with onions until chicken pieces are browned, about 3 minutes. Briefly remove from heat and add paprika and season to taste with salt and pepper. Stir well to incorporate seasonings. Add chicken stock and return to heat. Bring to a boil and then reduce heat to a simmer. Simmer one hour with a lid on. Then, remove the lid and increase the heat to boil off some of the stock until it has thickened into a sauce, about 15 minutes. Check the seasonings and serve. Serves 4.

This is my go to beef roast recipe.  Believe it or not, you don’t have to add any extra liquid.  The onions release more than enough to keep it moist.

2-3 cups onions, thinly sliced
beef pot roast (chuck is good)
salt and pepper
fresh or dried herb like thyme, rosemary, etc. (optional)

Put the onions in the bottom of a crock pot.  Season your cut of meat with salt, pepper, and optional herb.  Place on top of onions.  Cover with lid.  Turn on low until desired tenderness, approx 8+/- hours.  Slice the beef and serve with warm onions and juices.

This makes about a quart. 

2 cups thinly sliced sweet ripe peppers (red or yellow or orange)
1 cup thinly sliced onion (any color)
1 clove minced garlic
1-2 hot peppers minced (to taste)
2 TSP salt

Combine all of the ingredients in a bowl.  Stir occassionally over the next 30 minutes to let the juices release.  Put into quart jar with lid.  Let sit on counter at room temperature to ferment for approximately 2-5 days.  Taste to see how you like it!  Store in the refrigerator and enjoy!

Availability: September-March

Storage tips: For short term storage (one or two weeks) of cured onions leave at room temperature, not in a plastic bag. For longer term storage, place in crisper drawer in the fridge.

How to eat: We use onions every single day at our house! Onions can be stir-fried with other vegetables, caramelized, roasted, or used in a variety of cooked dishes.