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Onion Recipes

Onions vary greatly in storage longevity. Some varieties can hold up until spring time, others only last several months even in ideal conditions. Generally, the sweeter the onion the greater the moisture content and this leads to quicker spoilage. Here are a couple of recipes to use onions nearing the end of storage life.

Quick Pickled Red Onions

2 cups apple cider vinegar

1 cup water

3 tablespoons sugar

1 tablespoon kosher salt

2 pounds red onions, sliced as thin and evenly as possible

Combine vinegar, water, sugar and salt in non reactive bowl. Stir to dissolve. Add the onions and gently toss to combine. Marinate about one hour. Ladle into sterilized jars, cover. This stores in the refrigerator for about three weeks. Pickled onions are great on salads, sandwiches, omelets, potato salad, slaw, egg salad, or whatever. They are zippy sweet deliciousness!

Onion Confit

Onion confit is basically a savory jam that is wonderful on roasted meats, spread on pizza, added to soups or in gourmet grilled cheese sandwich. Also delicious with cheese on an appetizer platter.

1/2 cup of butter

2 pounds of chopped onions (any onions, mixed onions, add garlic if you like)

1/3+ cup of chicken stock

1 tablespoon balsamic vinegar

1 tablespoon kosher salt

1 teaspoon sugar

1 teaspoon dry thyme or caraway seed or herb of choice.

In a heavy skillet, melt butter. Add onions, stock, salt, sugar and dried herbs (if using fresh herbs then add in next step). Cover and cook over medium heat until onions are translucent. About 10 to 15 minutes. Add more stock if onions dry out.

Remove lid, reduce heat to low. Add balsamic vinegar (and fresh herbs). Cook for about 45 minutes or until the onions have a rich brown color and the texture of preserves. Again, add chicken stock if onions dry out.

Confit lasts about 5 days in the refrigerator, but you can freeze in an ice cube tray (transfer to air tight container in freezer once solid).

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