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What The Heck Do I Do With This Onion?

Welcome to our new series, What The Heck Do I Do With This? Every other week, we’ll help you put a single ingredient from your Misfits Market box to delicious use. First up: Onions!

For some, a raw slice on top of a burger or diced in a chopped salad is sheer perfection. For the rest of us, using up more than one onion at once can be a tricky prospect—not to mention a teary one. But there are plenty of preparations that highlight the mellower qualities of this allium and amp the flavor of your favorite dishes. Check out these nine ideas for serving and preserving onions. Just keep the breath mints handy.

1. Onion jam

A savory and sweet spread for sandwiches (try it on grilled cheese—you’ll regret every other past version!), it also makes an excellent addition to a cheeseboard. This recipe from Attainable Sustainable employs balsamic vinegar for incredible depth of flavor.

2. Caramelized onions

There’s almost no dish that couldn’t benefit from a hit of umami-packed caramelized onions. When you cook a batch, make it a big one, as you’ll spend at least 30-45 minutes to get them nice and golden brown. (Or try the baking soda trick from the venerable J. Kenji Alt-Lopez of Serious Eats to cut the time in half.) Here’s our favorite tip for saving a huge batch of caramelized onions: Portion them out into an ice cube tray and freeze. That way you can pop small pieces in future soups, pastas, dips, or grain bowls.

3. Sautéed strips

Need an easy weeknight option? Cut a half of an onion into strips and fry up alongside sausage and peppers, fajitas, or any vegetable medley. We like this sautéed carrot and onion side dish from Veggie Quest that’s simple and satisfying.

4. French onion soup

A Parisian bistro classic, you can actually master it at home too! Whether you do the traditional stove preparation or slow cooker method, just don’t skimp on top-quality beef broth and gruyere cheese. They make all the difference.

5. Onion rings

Get these into rotation now so you’ve perfected them by the time it’s cookout season. You can try them in your air fryer, deep fried, or even baked with panko breadcrumbs if healthy is your thing.

6. Pickled onions

A quick pickling tempers the harsher aspects of onions and turns them into a versatile condiment. Cookie & Kate has a recipe that you’ll want to bookmark ASAP. They make a great topping for burgers, tacos, or our delicious BBQ squash sliders.

7. Onion quiche

Sure, it’s the quintessential brunch food, but quiche is also great make-ahead weeknight option. You could jazz up the traditional Lorraine with onions or experiment with this fig, goat cheese and caramelized onion version from Caroline’s Cooking. Serve alongside a green salad for a filling hit of comfort food.

8. Onion tart

This sophisticated riff on the quiche makes a gorgeous presentation at potlucks and parties but is actually super easy to pull off. We’re crazy about the Smitten Kitchen version that also puts your Misfits cauliflower to great use.

9. Chow chow

A slaw-like relish often found in Southern or Pennsylvania Dutch cooking, this tangy condiment is made from a veritable cornucopia of veggies, chiefly onions and cabbage. Try this recipe from Taste Cooking if you’re new to the concept!

How do you use up your onions? Share in a comment below!

Comments (85)

I love this idea! I’d love to see posts with the more unusual veggies like celery root. I’ve never used it but I love being more creative with my meals!

Although I usually don’t have a problem with using up my Misfits box, I LOVE this idea! Thank you.

Love this idea. There were 2 items today that were delivered and I have no idea what they are and how to cook with them

I love that receiving veg I wouldn’t normally buy makes me go search recipes and try something new and this idea just adds to that. I wouldn’t have thought to search things for what to do with the extras. Going to try the onion jam… on grilled cheese sound delicious.

One of the easiest ways to use up a lot of onions is to caramelize them in the crock pot. Just slice, toss in olive oil, add sea salt and any spices that you want or none at all except for a little sea salt and let them cook down on low for 8+ hours.

The onions freeze exceptionally well for burgers, sandwiches, toppings and quick and easy french onion soup.

Google search to see amazing pictures of this process. Beats standing over a stove for 45 minutes!

I think kitchen staples like onion, garlic, carrots, potatoes, etc aren’t difficult to find use for. You should really use this series to highlight unusual produce like celery root or jerusalem artichoke that most people don’t use daily.

Would love to have your thoughts on celeriac! That’s the oddest looking veg I’ve ever seen!

I love this idea as I sometimes have no idea what to do with somethings. And would love to know more on how to freeze or can some things.

Collared greens, need recipes for that. Never had it prior to getting from ya’ll. Need something more than sautee with bacon and simmer in chicken broth for an hour.

This gives me a chance to try veges I am not familiar with (I didn’t think such a thing was possible). Love the fresh produce. I often gasp while unpacking the box.

Great idea for a blog! I would suggest to add turnips.. I’ve been having trouble finding a method to cook them that I like.

Thank you!

I take my onions and freeze them in small portions so they are ready to add to any recipe. It’s great because then I only have to “cry” once every couple of months.

Great idea! Per your blog, even the familiar , like the onion, can be used more widely than sauteed, or on burgers which is our common use.

I love Swiss Chard And have been eating it over 16 years! I make it the way my grandmother did. I steam it like spinach. I cut it up first or tear it. Yes, I use the stalks. Meanwhile, I sautéed butter and onions in a frying pan. When the onions are translucent, I fold in the Swiss chard, stir it all around, and serve. I could eat that just as the meal.

While my cat, Fido, has long since passed, he *loved* vegetables. His absolute favorite was Swiss Chard. I always think of him when I see Swiss Chard.

This is such a great idea! I was swimming in onions recently and swapped with another Misfitter. Please keep this going!

I like this idea too. I’ll eat almost any vegetable but I do sometimes receive items that I’m not sure what to do with. I’d love to see more recipes.

This is a great idea- in usually chop the onions and freeze them to have on hand for sautéing at a later time

Of I only use a part of an onion in a dish, I chop the remainder and put in a baggie in the freezer to use in cooked dishes. Great ways to use them are in spaghetti sauce, chili, soups and sloppy joes, to name just a few.

When I have “extra” onions, I peel, dice and freeze in one onion portions in a zip-top sandwich bag/ When I need an onion for a sautee or stew, I just pluck them from the freezer and voila! Ready to go! This works with peppers, too!

Thanks for the suggestions!! I’m really enjoying trying new veggies and hunting for recipes.

So happy that you are starting a blog,!! Could really use some ideas for a lot of items as I am loving the box!

What a great idea! This is exactly where I’m at and have taken a break from my next boxbecause of this!

Onions are the EASIEST thing to use up in my misfits box. If I don’t use them up in recipes for the week, I chop them up and put them in the freezer for future use.

onions! onions! onions!! now i dont have to chop and freeze before they go bad!! keep these ideas coming!!

I like to make a non-dairy creamed kale recipe that uses a large sliced onion and minces garlic that get sauteed in olive oil.

I love this idea but in my 50 plus years of cooking there are few dishes that do not begin with onions and garlic therefore I would be more interested to read ideas about more exotic veggies than onions

Love all my items. I received a bag of lots of little peppers not sure what they are and how I can use. Are they hot or mild

Grapefruit suggestions please! I’m not a fan and have gotten 2. I threw one out but don’t want to waste the other one. Help!

My favorite way to use onions is to wrap them up in foil (you don’t even need to peel or cut—no tears!) and bake them in the oven just like baked potatoes! It’s convenient because you can bake them at the same time as the main. They come out extra sweet and soft. Yum! Be sure to bake extra onions. You can peel them to freeze, use as a pizza topping, put them on salads, in omelettes or scrambled eggs, or to just snack on. (Yes, I really do just warm them up a bit and snack on them.)

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