Extended Shelf Life for: Onions
So, I went to work and did what I do best, preserve them suckers!
A quick internet search revealed a 1988 New York Time's recipe for Red Onion Preserves.
The only thing the original recipe lacks are pictures, so above you have a photo of the delicious, and I mean DELICIOUS, little onion slices and below, you'll find the recipe (in case you have an aversion to clicking on links).
Peel and slice 6-7 red onions, cut in half, you'll need about 8 cups total. Heat 2 Tbsp. of butter in a heavy kettle and add the onions, 1/4 tsp. Allspice, 1 bay leaf and 1 tsp. finely grated Ginger. Cook and stir often for about 10 minutes. Stir in 3 Tbsp. Honey and 1/4 cup Red-Wine or Malt Vinegar. Cook, stirring often, for an additional 5 minutes. Let preserves cool and store in a tightly covered container for as long as you can go without eating them! They're great warmed up with meats and in omelets or as a sandwich condiment. What use will you find for Red Onion Preserves?