there’re not working in my black and tan. 
They’re pickled?
Gibsons. Lots and lots of Gibsons.
You can get away with putting a decent number in a beef stew. You might need a lot of stew for a quart of onions.
I like to eat cocktail onions right out of the jar, so I’m surprised that you want to get rid of them by using them in a recipe.
I’ve never made it myself, but I’ve had creamed onions that made for a good side dish.
Maybe add em into a few jars of pickled eggs?
Who? What? What?
Gibsons. Rinse well and add to stew. Rinse well and make onion gravy. Add them to a horse ovary plate. Drink more Gibsons.
Horse ovaries are tasty on their own. No need to add onions.
Ah… Hors d’oeuvres?
this. I’d just eat them.
What would French onion soup taste like if you used cocktail onions?
Vinegar, I suppose. Nothing wrong with vinegar in soup. I put it in my Greek lentil soup, f’instance.
I love Gibsons, but it would take a while to work through a quart of cocktail onions using them three at a time in Gibsons. Out of curiosity, how did you come up with quart of them?
I sometimes like to cook pearl onions with peas. I’m not sure how the vinegar of cocktail onions would go with peas, but you might give that a shot.