This was fantastic, my husband has requested it multiple times:
http://www.foodnetwork.com/recipes/rachael-ray/french-onion-soup-topped-french-bread-pizzas-and-salad-with-dijon-vinaigrette-recipe.html

Onion parmesan.

Onion quiche.

No need to use them up that quickly. So long as you don't store with potatoes, they should last a while stored in a cool dark place. I get 10lb bags of onions from Costco all the time and have no trouble using them.

Onion rings!

Caramelize lots of the onions. There are many uses for these, but my favorite is to cut the top off a wheel of brie, replace with lots of caramelized onions and bake at 350 for 25 minutes or so and melted or bubbly. Eat with french bread. Great party food, or for a dinner (although better in cold weather). Never any leftovers in my house.

Deep fry onions until they are golden brown. Freeze. You can use it in a whole lot of Indian cooking.

I usually cut onions, put some olive oil and bake it on low heat for a couple of hours. And then freeze. I use it to make curries. Since making the onion base of Indian curries is usually the most time consuming part of Indian cooking.

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

Yes - mujedrah. Not sure how it's spelled. It's lebaneese rice and lentils with tons of carmelized onions - like maybe 5+ onions easy. You have to fry the onions for up to 45+ minutes until they turn all brown. Then you serve the onions covering the dish (like in a glass pan). You could substitute black eyed peas for the lentils.

Poulet yassa
Mainly onions, lemon juice and chicken- Senegalese dish, very easy to make, serve with rice

Baked Stuffed Onions

6 large onions, peeled
1/2 pound bulk pork sausage
3/4 cup soft bread crumbs
1 cup hot beef broth
small amount of melted butter (or one beaten egg)
salt and pepper to taste
buttered bread crumbs for topping


Cook onions for 10 minutes in enough gently boiling salted water to cover; drain and cool.
Remove center of onions, leaving about a 1/4 inch thick shell.
Invert shells to drain on paper towels.
Chop onion centers to obtain 1 cup and set aside.
Cook sausage in skillet over medium heat 'til done (about 10 minutes), stirring with a fork. Drain on paper towels.
In a bowl, combine cooked sausage, 1 cup chopped onion, and 3/4 cup bread crumbs with a little melted butter--just enough to hold mixture together (OR one beaten egg).
Add salt and pepper to taste.
Stuff above mixture into onion shells.
Sprinkle with buttered bread crumbs.

Place onions in a shallow baking dish and pour 1 cup hot beef bouillon in bottom of dish.
Bake at 350 degrees for 25 - 30 minutes ('til stuffing is hot and onions are tender).


**If any of the onions has a hole in the bottom that's so large that the sausage mixture might fall through, just slice a fairy large piece of onion and place inside the onion over the hole before adding the sausage mixture.





Onion Pie

1 unbaked pie crust
1 pound onions, chopped
2 tablespoons butter
2 tablespoons flour
2 eggs
1 cup half/half cream
salt

In a skillet, saute onions in butter.
Place onions in a bowl. Sprinkle salt to taste and 2 tablespoons flour over the onions.
In a separate bowl, beat eggs and stir in cream.
Mix onions with egg/cream mixture and pour into pie shell.

Bake at 375 degrees for 45 minutes. (Since ovens vary, start checking at 30 minutes.)

If you can't use them all, caramelize what you can't use and freeze them. They'll always be handy later for something.