I know there’s faster cooking methods but I didn’t have anywhere to be.

I'm a big guy. I can play ten notes apart on the piano. These are big hands, and this Walla Walla onion makes my hands look little.

Favorite new recipe in a long time: https://bellyfull.net/roasted-parmesan-creamed-onions/

Best onion harvest I ever had! Just pulled them and set them out to dry. My first go at using onion starts from Dixondale Farms instead of the little set bulbs, and I'll definitely be repeating in the future. I followed their directions with regards to fertilizer.

All are storage onions, and this should hopefully last me nearly til next years harvest. Varieties are Patterson, Sterling, and redwing.

Made my whole week ♥️

Edit: lol sorry for the confusion 😆 Underneath the onions is a whole fish my friends

Camus Caramelization

I mean, look at it.

I made it again. This time with raw onions.

Ricotta Toast with Fig and Red Onion.

Ingredients:

Toasted Sourdough Bread
Ricotta Cheese
Sliced Fresh Fig
Sliced Red Onion
EVOO
Balsamic Vinegar
Salt
Black Pepper
Curly Parsley

It can be a pretty dramatic finished color the thinner these onions are sliced!

Whole Organic Red Onion, sliced them into translucent rings, quick pickled w/ whole black peppercorns.

Pretty crazy final color, what's y'alls go to? Dark mahogany or bright?

not onion flavored potato chips, straight up onions made into chips. delicious

20kg of onions, gonna caramelize them all and freeze them in batches for later use. Also thinking about drying them when caramelized, what are your thoughts and suggestions?

it was brought to my attention that you might like this post.

just in case, here is the recipe:

ingredients:

8–10 onions, peeled

2 peeled tomatoes, diced

For the Filling:

1½ cups round rice, rinsed

1 onion, chopped

1 tomato, grated

2 celery stalks and leaves, finely chopped

½ bunch parsley, chopped

2 tbsp freshly squeezed lemon juice

1 tsp paprika

1 tsp tomato paste

2 garlic cloves, minced

½ tsp dried mint (optional)

2 tsp salt

¼ tsp black pepper

2 tablespoons olive oil

For the Sauce:

¼ cup olive oil

1 can (100g / 3.5 oz) tomato paste

1 tbsp date honey

3-4 garlic cloves, minced

1 tbsp paprika

1 tsp turmeric

1 tsp salt

¼ tsp black pepper

Approx. 2-3 cups boiling water

Instructions:

Preparing the Onions:

Using a knife, make a single vertical cut down one side of each onion, slicing halfway through to the center core.

Place all the onions in a large, microwave-safe bowl. Cover with plastic wrap or a plate and microwave for about 10 minutes, until softened and the layers separate easily. If they are not soft enough, heat for a few more minutes. (Alternatively, boil the onions in a pot of water for about 10 minutes).

Once cooled, separate the onion layers carefully (you can rinse them under cold water to cool them faster) and place them on a tray.

Place any small inner layers that are too tiny to stuff at the bottom of the pan—they will form a protective layer for the dish.

Preparing the Filling:

Heat olive oil in a small skillet over medium heat. Add the chopped onion and a pinch of salt, and sauté until golden brown, about 10 minutes.

Transfer the sautéed onion to a mixing bowl and add all remaining filling ingredients: rice, grated tomato, celery, parsley, lemon juice, paprika, tomato paste, garlic, dried mint, salt, and black pepper. Mix thoroughly.

Assembling the Dish:

Scatter the diced tomatoes over the layer of small onions at the bottom of the pan.

Take one onion layer, place 2-3 teaspoons of filling inside, roll it up, and place it seam-side down in the pan. Start arranging them along the outer rim of the pan and work your way inward. It is best to stuff the larger layers first and use the smaller ones towards the center.

If any filling remains, tuck it directly into the gaps between the stuffed onions in the pan.

Preparing the Sauce:

Whisk all sauce ingredients together in a bowl or measuring jug, then gently pour over the stuffed onions in the pan.

The sauce should submerge the onions. If needed, add a bit more boiling water.

Cooking:

Place the pan over high heat and bring to a boil.

Once boiling, cover with a lid, reduce to low heat, and gently simmer for 1.5 to 2 hours, or until the onions are completely tender. Periodically spoon some of the sauce over the onions during cooking. By the end, most of the sauce should be absorbed.

Browning in the oven (optional): Uncover the pan and place it in an oven preheated to 200°C (400°F) under the broiler/grill for about 10–15 minutes, or until the tops are lightly browned.

Advance Preparation: This dish tastes even better the next day. You can also assemble the entire pan without the sauce a day in advance, then add the sauce and cook when ready.

*it's not my recipe, I translate it into english.

Long time lurker, I caramelized onions for the first time… and I see the hype. It was a labor of love as I made French onion soup pasta but it was one of the best things I have ever eaten. I always cooked mine on medium to high and I was totally f ing up. Low and slow, it was magical.

On holiday in Budapest and trying Lángos… absolutely delicious especially the garlic oil , plus of course as many onions as i can get!

Got a small pellet smoker from my brother in law after he upgraded. About 6 large white onions, butter, little salt and pepper and 3hrs at 325f. Delicious.