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Thanks for the recipes . I have made this and enjoyed it very much.
Thanks for the ideas! I like the onion soups since they are made in the slow cooker, too easy. We are having a very cold summer so it might be appropriate on some of the extra chillier days.
The onion quiche sounds good too, I saw a recipe online for an onion pie that sounded like a quiche but it called for 7 eggs which I thought was a bit much so I didn't bother with it, this one sounds more reasonable.
Thanks again.
If you have oodles, how about preserving them? I found this blog with some ideas [url]http://momskitchencooking.blogspot.com/2007/09/canning-tip-and-preserving-onions.html[/url]
My mom used to cut up onion and put it in a jar covered with vinegar. They were good to use right out of the jar and stayed fresh a long time. Apparently it can also help take whatever it is that causes gas out of the onion too.
If you like onion soup will check recipe book and see if I have any for soup that can be frozen. Have never frozen the soup before!!
FROM THE WEB -
I made this fantastic recipe for a big batch of onion soup that You can freeze in portions to use later. Serve this with a lovely red wine and salad and voilà for a romantic meal. These are 14 large servings so if you are serving this before a meal reduce the amount of soup in your bowl.
SERVES 14 (change servings and units)
Ingredients
6 lbs onions, sliced
1/4 cup butter
14 cups beef stock
1/2 teaspoon worcestershire sauce
1 bay leaf
1/4 teaspoon thyme
salt and pepper
For 2 servings
2 tablespoons sherry wine (optional)
2 slices toasted crusty bread
2 tablespoons grated parmesan cheese
1/4 cup shredded swiss cheese
Directions
1Over medium heat sauté the onion in butter until soft and translucent and caramel colour. Make this in 3 batches.
2Place onions in slow cooker.
3Deglaze cooking skillet with some of the beef stock;this is the secret to that taste.
4Add to slow cooker along with the remaining beef broth (your own homemade or powdered mixed with boiling water).
5Add Worcestershire sauce, thyme and bay leaf.
6Cover; cook on High for 4 hours or on low for 6-8 hours.
7Add salt and pepper to taste. Remove bay leaf.
8Divide soup into appropriate containers.
9Seal and freeze.
10When ready to enjoy your French Onion Soup.
11Remove from freezer and place in a microwave dish with 2 tbsp sherry; heat for 5 minutes.
12Add Parmesan cheese to your onion soup bowl.Place one slice of toasted bread over the cheese. Fill bowl with soup.
13Top with shredded Swiss cheese.
14Place under broiler to melt your cheese.
15Tip: When adding your ingredients to the slow cooker make sure they are all hot.
16Please use the processor to slice your onions. I once read 'If I use my food processor just to make onion soup it will be worth it'.
17Bon Appettit!