# When life gives you onions... **URL:** \ **Category:** Cafe Society\ **Created:** [May 26, 2011, 1:26pm UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280 "2011-05-26T13:26:05Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [May 27, 2011, 4:58pm UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280/21 "2011-05-27T16:58:01Z")
Onions will keep in a cellar for close to a year. They actually seem to not last as long in a refrigerator. Make sure that they’re in a mesh bag, not something airtight. That said, I’m not sure what to do with _Vidalia_ onions. I never did understand what the point was of an onion that doesn’t taste like onion. ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [May 28, 2011, 1:11am UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280/22 "2011-05-28T01:11:33Z")
My grandmother used to cut them in half, place enough in a baking dish to fill it, top with butter and either brown sugar or maple syrup, and bake until soft. Side dish for anything. So good. ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [May 28, 2011, 1:17am UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280/23 "2011-05-28T01:17:33Z")
> [@SeaDragonTattoo](#): > > My grandmother used to cut them in half, place enough in a baking dish to fill it, top with butter and either brown sugar or maple syrup, and bake until soft. Side dish for anything. So good. That sounds pretty good. When I put meat on the grill I often throw a couple of onions in the coals. Let them cook for about 45 minutes or so then peal away the charred bits and serve. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [May 28, 2011, 1:30am UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280/24 "2011-05-28T01:30:36Z")
Make up a gigantic batch of caramelized onions and freeze them in sandwich bags. I always have some in the freezer. When a recipe calls for sweating down some onions I have a 10 minute head start. Great to defrost for toppings on burgers, hot dogs, pizzas or sandwiches. Every few weeks I do a whole bag either in the wok or the slow cooker. ---
**Author:** ![Renee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/renee/32/287_2.png) [@Renee](https://boards.straightdope.com/u/Renee)\ **Post date:** [May 28, 2011, 2:15am UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280/25 "2011-05-28T02:15:53Z")
> [@Drain\_Bead](#): > > Cut off each end, then cut them in half along the equator. Put them in a baking dish and top them with olive oil, salt and pepper. Bake them for 45 minutes at 400 degrees. Top them with a cup of beef stock mixed with a tablespoon of soy sauce and some sage, and bake for another hour, basting them with the stock every 15 minutes. After the hour, top them with shredded Gruyere cheese and bake for another five minutes until the cheese melts. Oh, hell yes! This is unlike anything I’ve ever done. Can’t wait to try it. ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [May 28, 2011, 2:28am UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280/26 "2011-05-28T02:28:11Z")
[Onion Jelly.](http://red.food.com/recipe/red-onion-jelly-48754) ---
**Author:** ![TheChileanBlob](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thechileanblob/32/435_2.png) [@TheChileanBlob](https://boards.straightdope.com/u/TheChileanBlob)\ **Post date:** [May 28, 2011, 2:35am UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280/27 "2011-05-28T02:35:27Z")
Store them in [panty hose](http://www.vadalia.com/): > [@](#): > > In the legs of clean sheer pantyhose. Place a Vidalia Onion in the pantyhose, tie a knot then repeat the process until the leg of the panty hose is full. > Hang the panty hose in a cool dry well ventilated area. When you are ready for another onion, just cut above the onion and under the knot… ---
**Author:** ![AllShookDown](https://avatars.discourse-cdn.com/v4/letter/a/d9b06d/32.png) [@AllShookDown](https://boards.straightdope.com/u/AllShookDown)\ **Post date:** [May 28, 2011, 3:21am UTC](https://boards.straightdope.com/t/when-life-gives-you-onions/583280/28 "2011-05-28T03:21:47Z")
> [@Drain\_Bead](#): > > Cut off each end, then cut them in half along the equator. Put them in a baking dish and top them with olive oil, salt and pepper. Bake them for 45 minutes at 400 degrees. Top them with a cup of beef stock mixed with a tablespoon of soy sauce and some sage, and bake for another hour, basting them with the stock every 15 minutes. After the hour, top them with shredded Gruyere cheese and bake for another five minutes until the cheese melts. That sounds really good. Thank you. [Previous page](https://boards.straightdope.com/t/when-life-gives-you-onions/583280.md?page=1)