Anonymous wrote:If you like sausage, I'd be happy to post a fabulous stuffed onion recipe.

Yes! Please do! Thanks!!

Onion curry.

Anonymous wrote:

Anonymous wrote:http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?_r=0#Garlicky_Pappa_al_Pomodoro

Actually the tomato is the main ingredient, but damn this is the best soup and so, so easy. Double it and use 2 onions.

Would it still taste great without the bread? If not, what kind do you use? Thanks!

I've done it without the bread and it's delicious. When I've done it with bread, I used a stale baguette. Once I really desperate and threw in some toasted wheat bread.

I've made a cartelized onion and goat cheese tart. Yum! And you use a ton of them. Oh, and Alice Waters has a great recipe for onion gratin.

Anonymous wrote:http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?_r=0#Garlicky_Pappa_al_Pomodoro

Actually the tomato is the main ingredient, but damn this is the best soup and so, so easy. Double it and use 2 onions.

Would it still taste great without the bread? If not, what kind do you use? Thanks!

If you like sausage, I'd be happy to post a fabulous stuffed onion recipe.

Onion kugel

My mom once made an onion and leek gratin--kind of like scalloped potatoes but with just onions. Really good.

http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?_r=0#Garlicky_Pappa_al_Pomodoro

Actually the tomato is the main ingredient, but damn this is the best soup and so, so easy. Double it and use 2 onions.

I'd make a whole shit ton of sauteed onions then freeze them in small plastic bags or ice cube trays for later use. I do this sometimes with garlic and it's so convenient!

I also like the onion soup idea.

South Asian food. You can use about 1 onion/lb of meat you're cooking. Most dishes involve a variation of this process: Brown the onion in oil, add garlic, ginger, and various spices. Simmer. Add meat. Once the meat is no longer pink, add some yogurt or tomatoes. Simmer until the meat is tender and the food looks yummy.

The obvious: French onion soup. Also, caramelized onions that you can then freeze and add to future dishes or put on top of a tart.

French onion soup, mujadarrah, anything with caramelized onions, which you can make ahead of time and freeze.

They are yellow onions BTW.

I have about 10 pounds (don't ask) of onions and I need some ideas!