Anonymous wrote:

Anonymous wrote: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.)

OP here....I am definitely going to try these two recipes. Thank you for posting!!

Anonymous wrote:

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

Also just chop some fresh and freeze them. Great to grab when you are trying to put together a quick meal.

Anonymous wrote: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.)

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

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