Onions are one of the most versatile and flavorful vegetables you’ll get in your CSA box. They add depth and aroma to any dish, and they have many health benefits as well. But what if you have too many onions? You don’t want to waste them, but you also don’t want to eat the same onion soup every day. Don’t worry, we have you covered. Here are 6 creative and delicious ideas on how to use up your onion surplus and enjoy them in different ways.
Roasting onions brings out their natural sweetness and caramelization. You can roast them whole, halved, or sliced, and season them with salt, pepper, herbs, and olive oil. Roasted onions are great as a side dish, or you can use them to make sauces, dips, or salads. For example, you can make a roasted onion and garlic dip by blending roasted onions, garlic, sour cream, mayonnaise, and parsley.
Freezing onions is a simple and convenient way to preserve them for later use. You can freeze them chopped or sliced, and in portions or batches. Freezing onions will change their texture, making them softer and less crunchy, but they will still retain their flavor and aroma. You can use frozen onions in soups, stews, casseroles, or stir-fries. To freeze onions, peel and chop or slice them, spread them on a baking sheet, and freeze until firm. Then, transfer them to a freezer bag or container, and store in the freezer for up to 6 months.
I won’t lie to you, there’s no quick way to properly caramelize onions. But you can make them in a big batch and freeze them in smaller portions for later. Who doesn’t want on-demand caramelized onions? They make a great topping for flatbreads and meat, or you can stir them into some sour cream for a vastly superior French onion dip. Use whatever your preferred method is for caramelizing onions, let them cool completely, then portion them in small freezer containers and freeze for up to 6 months.
Dehydrating onions is another way to preserve them for long-term storage. Dehydrated onions are lightweight, shelf-stable, and easy to rehydrate. You can dehydrate them in an oven, a dehydrator, or even in the sun. You can dehydrate them whole, sliced, or chopped, and season them with salt, pepper, or herbs. Dehydrated onions are perfect for adding flavor and crunch to salads, sandwiches, or snacks. You can also use them to make onion powder, onion flakes, or onion soup mix. To dehydrate onions, peel and slice or chop them, arrange them on a baking sheet or dehydrator tray, and dry them at a low temperature until crisp. Then, store them in an airtight container in a cool, dry place for up to a year.
Pickling onions is a fun and easy way to transform them into a tangy and crunchy condiment. You can pickle them whole, sliced, or chopped, and use any kind of vinegar, sugar, and salt. You can also add spices, herbs, or other vegetables to customize your pickles. Pickled onions are great for topping burgers, tacos, or salads, or for serving as a side dish or appetizer. To pickle onions, peel and slice or chop them, pack them into a jar, and cover them with a hot brine of vinegar, sugar, salt, and water. Let them cool, then refrigerate for at least a day before eating. You can store them in the fridge for up to a month.
Onion confit is a sweet and savory spread that you can make with any kind of onion, but red onions are particularly nice. You just cook down your onions with wine, sugar, vinegar, and thyme until they turn into a thick and sticky jam. Onion confit is amazing on crackers, toast, or cheese, or you can use it to glaze meats, vegetables, or pies. You can get our recipe here.
