Re: Walla Wallas! Onion Rings

[Guest guest]

> So all my Walla Wallas are ready to be pulled. I was bad and

> didn't pull 'em and eat 'em as they went along. So now

> I'm looking at a boatload of WW's that won't

> keeplong " fresh " , and I need to find some decent ways to

> be able to save them. .

> [snip]

> Thank you!

>

> MFJ

You can dice them, dry excess moisture, freeze them on a cookie

sheet, and store in ziploc bags. Whole onions can be

frozen but it changes the texture, so whole frozen

onions should only be used to cook with. Canning

them is an option as is pickling them. You will

find tons of Pickled Onion recipes using your favorite search

engine. They can be dehydrated on the lowest setting in the oven on

a cookie sheet after slicing or dicing. I

guess you already know about storing onions? Lots of info on the

search engines about storing/preserving them.

Here is a recipe from the MSU Extension for freezing onion rings:

FREEZING ONION RINGS

Wash, peel and slice onions. Separate into rings.

Water blanch for 10 to 15 seconds. Cool promptly, drain and

coat with flour. Dip in milk. Coat with a mixture of equal

parts cornmeal and pancake mix. Arrange in a single layer

on a tray. Freeze. Pack into containers using plastic

wrap to separate the layers. Seal, label and freeze. Fry

frozen rings in 375 degrees Fahrenheit oil until golden

brown.

Heres a couple Onion Casserole and Baked Onion recipes copied from

the aggie-

horticulture.tamu.edu/plantanswers site.

BETTY CAROL GILBERT'S ONION CASSEROLE

1 lb. onions, sliced and separated

1 egg, beaten

1 cup heavy cream

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup shredded sharp Cheddar cheese

Paprika

Preheat oven to 350 degrees. In medium saucepan combine onions with

water to cover. Bring to boil; boil 1 minute. Drain. Transfer to 8-

inch square baking dish.

In bowl combine egg, cream, salt and pepper; pour over onions.

Sprinkle with cheese, then paprika. Bake 25 minutes. Makes 6

servings.

SWEET ONION CASSEROLE - Lowfat version

1 lb. onions, sliced and separated into rings

1 cup buttermilk

1 tablespoon cornstarch

2 egg whites

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup shredded reduced-fat sharp Cheddar cheese

Paprika

Preheat oven to 350 degrees. In medium saucepan combine onions with

water to cover. Bring to boil; boil 1 minute. Drain well. Transfer

to 8-inch square baking dish sprayed with non-stick vegetable

coating. In bowl combine buttermilk and cornstarch and stir until

cornstarch is completely dissolved. Mix in egg whites, salt and

pepper; pour over onions. Sprinkle with cheese, then paprika. Bake

25 minutes. Serves 6.

BAKED ONIONS

2 large yellow or white onions, peeled

2 TBSP Tomato Juice

1 1/2 TBSP Honey

1 TBSP butter or margarine

1/2 tsp salt

1/8 tsp paprika

Cut onions in half crosswise and place, cut side up, in a baking

dish. Combine remaining ingredients in saucepan on low until butter

is melted; stir well. Pour over center of each onion half and bake

at 350 degrees for 1 hour.

Darrell

[Guest guest]

At 03:08 AM 7/5/04 -0000, you wrote:

>> So now I'm looking at a boatload of WW's that won't

>> keep long " fresh " , and I need to find some decent ways to

>> be able to save them. .

>> [snip]

>> Thank you!

>>

>> MFJ

>

>You can dice them, dry excess moisture, freeze them on a cookie

>sheet, and store in ziploc bags. Whole onions can be

>frozen but it changes the texture, so whole frozen

>onions should only be used to cook with.

Yah, I was never thrilled with frozen onions in any form due to that

texture thing. For me, drying was still preferable to freezing ... the

way that I cook, I'm more likely to use dried diced onions than mushy

previously frozen onions.

Canning

>them is an option as is pickling them. You will

>find tons of Pickled Onion recipes using your favorite search

>engine. They can be dehydrated on the lowest setting in the oven on

>a cookie sheet after slicing or dicing. I

>guess you already know about storing onions? Lots of info on the

>search engines about storing/preserving them.

Yep, know how to store 'em ... but I'd also planned to eat them as they

went along, too. These are not the only onions nor the only produce that

I'd planted, planning to eat all summmer/fall from it. Normally that

would have worked out really well and perfectly so I wouldn't be concerned

about preserving LOTS and LOTS of stuff. *shrug* ... but most of the

time now, I don't have the time or energy to do much, so I drink milk and

lots of it. Keeps me going and has wonderful benefits, but doesn't help

my produce issues.

>

>Here is a recipe from the MSU Extension for freezing onion rings:

<snip>

Thank you! I'll definitely try the onion ring thing, and the others

sound really good for when I DO actually get around to eating something

that needs to be chewed. Hey, as far as I'm concerned, anything

that involves onions, butter and cheese is a wonderful thing. Add a

couple taters, and ya gots Nirvana.

MFJ

If I have to be a grownup, can I at least be telekinetic too?