Recipes for Onions Fresh Chopped

Ingredients

• 4 cups onions, fresh chopped (past expiration date but still safe to consume)
• 4 tablespoons butter
• 4 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon thyme
• Salt and pepper to taste
• 4 slices bread
• 1 cup grated Gruyere cheese

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onions and cook, stirring occasionally, until caramelized and golden brown.
3. Add the sugar and thyme, and continue cooking for another 2 minutes.
4. Pour in the vegetable broth and season with salt and pepper. Bring to a simmer and cook for 15 minutes.
5. Meanwhile, toast the bread slices and sprinkle the grated Gruyere cheese on top.
6. Preheat the oven to broil.
7. Ladle the soup into oven-safe bowls and place a slice of cheesy bread on top of each bowl.
8. Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly.
9. Serve hot and enjoy!

Ingredients

• 2 cups fresh chopped onions
• 3 ripe tomatoes, sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the fresh chopped onions and sliced tomatoes.
2. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the onion and tomato mixture and gently toss to combine.
4. Let the salad sit for 10 minutes to allow the flavors to meld together.
5. Serve the onion and tomato salad chilled as a refreshing side dish.

Ingredients

• 1 cup onions, fresh chopped (past expiration date but still safe to consume)
• 2 cups potatoes, peeled and diced
• 6 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add the onions and potatoes to the skillet and cook until the potatoes are tender and the onions are golden brown.
4. In a bowl, whisk together the eggs, milk, salt, and black pepper.
5. Pour the egg mixture over the cooked onions and potatoes in the skillet.
6. Cook for 2-3 minutes, until the edges of the frittata start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
8. Remove from the oven and let it cool for a few minutes before slicing.
9. Serve warm and enjoy!

Ingredients

• 2 cups fresh chopped onions
• 1 cup fresh chopped bell peppers
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and sauté for 1 minute.
3. Add the chopped onions and bell peppers to the skillet and stir fry for 3-4 minutes, or until they are slightly tender.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil.
5. Pour the sauce over the vegetables in the skillet and toss to coat.
6. Continue to cook for an additional 2-3 minutes, or until the vegetables are cooked to your desired level of tenderness.
7. Season with salt and pepper to taste.
8. Serve the onion and pepper stir fry hot over steamed rice or noodles.