Thursday, February 21, 2008

Kitchen tips # 13 - Cooked onions pronto

It has been interesting reading, the recent output from Delia Smith. Tinned mince, frozen mash, tinned cooked onions, jars of roasted peppers et al.

I had noticed tinned cooked onions at the supermarket a couple of weeks before the latest Delia bandwagon - obviously the supermarkets get tipped off early. Whatever next I thought.



Most meals you cook at home are bound to have an onion in, so of course you end up chopping up an onion every day. That's OK if you have unlimited time to cook, but the reality is that for many it's more like half an hour than half a day. So that's where your frozen onions come in.


No - not brought from the shop, but every once in a while (chopping is good for venting anger) you can go in to producton mode and chop up a whole pile of onions.





Then cook them all in one pot



Fine chopped red onions for mixing into french beans



Sliced red onions for red onion and St. Agnes cheese tarts

Then portioned out, chilled and either kept in the fridge for 3 days, or frozen. Frozen they can be defrosted in the microwave on defrost for 3 - 5 minutes, or stirred in directly to a cassrole after browning the meat.



Maybe it's time to use up those onions stored at the back of your garden shed.....

3 comments:

KC said...

Great blog. Thanks for your cooking tips.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

James said...

Thanks anon!