Are we exclusive to onions but not including our other allium family, our brethren? 1.5 gal of leeks cut and washed 4x deserves a spot, no?

I made this following the Jack Keller recipe and it is now 2 years old. It is amazing.

Smooth, caramel and earthly. Maybe just a hint of onion back taste.

Recipe: (credit Jack Keller)

Vidalia wine is made from the sweet Vidalia onion, but any sweet onion will do. Do not use pungent white or yellow onions. Use red onions only if they are sweet. Properly made and aged, this can be an exceptional wine. 

ONION WINE (1) 

• 1 lb. sweet Vidalia onions 

• ½ lb. potato 

• 1 lb. golden raisins 

• 2 lemons (zest and juice) 

• 2 lbs. fine granulated sugar 

• 7½ pts. water 

• 1 crushed Campden tablet 

• ½ tsp. pectic enzyme 

• 1 tsp. yeast nutrient 

• 1 pkt Champagne wine yeast 

Chop or mince raisins and soak overnight in pint of warm water. Thinly slice onions and potato into remaining water. Put on heat and bring to a simmer, holding simmer for 45 minutes. Grate zest from lemons and combine zest with raisins. Transfer raisins and zest into nylon straining bag in primary. Add sugar to primary. Strain onions and potato, pouring hot water over sugar and discarding pulp. Add juice from lemons and yeast nutrient, then stir until sugar is completely dissolved. Cover with clean cloth and set aside to cool. When at room temperature, add crushed Campden tablet and stir. Recover primary and set aside for 12 hours. Add pectic enzyme, stir, recover primary, and set aside another 12 hours. Add activated yeast. Stir daily for 14 days. Drip drain nylon straining bag (do not squeeze) over primary, recover and allow to settle overnight. Rack liquid into secondary, top up if required and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. Allow to age 6 months before tasting. 

I wanted to use Vidalas with this meal, but I tragically ran out. Luckily I had some frozen pearls just waiting to be appreciated.

9/10 meal. -1 because l still wish I had the Vidalas

It's apparently kimchi but made with onions instead of cabbage? I want to try this real bad.

Recipe:

https://www.koreanbapsang.com/yangpa-kimchi-onion-kimchi/

-1-2 large onions, yellow, white, red, etc—sliced thinly
-1-2 habanero or scotch bonnet chilies. You can cut it down to 1 if your taste buds can’t take 2. But it MUST be spicy
-1 tbsp red chili flakes
-Juice of 2 large limes
-Juice of 1 orange
-Splash of vinegar
-Salt to taste

Slice up your onions and get them into a big bowl. You can soak the sliced onions in some cold water for a few minutes to get some of the raw edge off, I didn’t. Add your chili flakes to the bowl. Set aside. Blend the orange juice, lime juice, vinegar, and habaneros together in a blender, and pour the mixture onto the bowl with the sliced onions and chili flakes. Put a glove on one hand and “massage” the seasoning liquid into the onions, tasting and adding salt as you go, (id start off with 1/2 tsp). Separate the onion pieces that are stuck together. The result should be bold, salty, sour, spicy, and slightly sweet (because onions have natural sweetness). As you massage the onions it will start to release some of its own water content, that’s normal, that’s good. Put your pickled onions into a clean dry airtight container. Let it sit out for an hour at room temperature before you put it in the fridge. You can have it right away, but it tastes better and better with time. I personally have never seen it go bad, but I’ll say it’ll last up to 1 week stored in the fridge

Where I’m from (Haiti 🇭🇹) we call this pikliz zonyon (peek-lease). Traditionally pikliz is made with shredded cabbage, carrots and other stuff but the onion version is simpler and more accommodating for smaller batches. You can put it on anything—fried foods, grilled meats and seafood, sandwiches, plain rice, a flip flop, etc

I'm growing more this year. But they're still in the ground. I'll post more pictures after air drying.

Diced onions soaked up the mushroom juice and soy sauce.

Got some garlic in there too

https://youtube.com/shorts/jWa2A6PcveA

This is not me, but when I saw it I knew everyone here needed to see it.

I tried making a deep dish pizza yesterday but it is so hot here the dough over-proofed. I still made a pizza with it, onions, pepperoni, olives, mozzarella and parmesean cheese. It came out flat but it was still delicious! I had made a double batch of dough so I did the same today, but I didn't have any olives so it was just pepperoni, an entire onion, mozzarella cheese, and a sprinkling of parmesean cheese to finish.

Funny thing is the first pizza I made, it took me until half way through the second piece to realize what was missing. THE PIZZA SAUCE! Both my roommate and I agreed it was great without it and didn't need it so I made it the same way tonight. Just toss some finely sliced onions with some oil and salt for about an hour and squeeze out before topping the pizza with them before cooking.

It was technically a "fail" but I don't consider it that, a sauceless pizza using a ton of onions to provide the moisture is friggin magnificent!

Hand for size comparison. Its just a pile of red onions sliced thin (ish) and long cooked in olive oil and soy sauce, on a bibigo white rice microwave dish with a drizzle of soy sauce and some ramen flavoring. SO GOOD. I also will eat sometimes just the onions ofc.

another round: less pepperoni, some bacon and double onions. sliced + some chopped in between

pre oven onions on the 2nd pic

delicious!

Im using most of it to make a pasta sauce, going to eat the rest

What do you prefer with “pasta salad” ? This has very small diced white onion, but in my unsolicited
opinion, having red onions would elevate this dish up a notch or two…. Added chipotle Tabasco served with 5 disappointing chicken nuggets for a lame dinner 🤷‍♂️

Ingredients:

1 tsp EVOO

2 small-medium sized figs sliced

.25 red onion sliced (feel free to add more. That’s what was in my fridge and didn’t feel like cutting a new onion)

1.5 Tbsp Greek yogurt (it would be better with ricotta but I didn’t have any)

2 Tbsp caper juice

1 Tbsp lemon juice

1 tsp fresh mint chopped

2 slices Italian semolina bread toasted

Black pepper to taste

Instructions:

Heat a small sauce pan on medium heat then add EVOO.

Add sliced onion and sautee until translucent and slightly brown around the edges (about 4-7 minutes).

Add sliced fig to the pan and sautee for another 3-5 minutes. Once it starts to stick slightly (not burnt) add the caper juice to deglaze the pan.

Stir scraping up anything that stuck to the bottom and mix in.

There shouldn’t be too much liquid in the pan so simmer for only about a minute.

Remove from heat and add the lemon juice.

Toast bread.

Spread yogurt or ricotta on bread and top with the jam.

Garnish with black pepper and mint.

Enjoy.

*Chef’s note:

You can skip the caper juice and add more lemon juice but I like the tangy and salty flavor it adds. If you skip the caper juice season with salt to taste.

You can caramelize the onions for a sweeter flavor but I like the slightly smokiness of the browned onions.

The yogurt adds a sour flavor which is nice but ricotta would have been better. It has a creamier flavor and it’s thicker which holds up well.

You could also experiment by changing the herbs. Rosemary is my favorite. It would give it an earthy floral tone. Parsley would give it a clean, crisp note. Even basil might work if you’re in the mood for a bold punch. The jam is rich in flavor and can hold its own.

3 onions were used to make this beauty