Like tomatoes and peppers, whole big onions can be stuffed. Just fill cooked hollowed-out whole onions with any meat or veggie-based stuffing that appeals to you.
Onion soup will use up a few onions.
Obviously you can store some of your crop as fresh onions for a while, but there are other ways of preserving them:
Small onions can be pickled.
Larger ones can be sliced, blanched, and dried in a dehydrator or slow oven to make your own onion flakes.
Onions freeze well too, either whole, sliced, or chopped.
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