any recipies that use lots of onions?

my parents gave me a 5lb bag of onions and I know I’m not going to be able to use them all before they spoil. any recipies that use lots of onions?
How about eating just the onion?

Preheat oven to 350F. Cut the ends off of the onion, then in half. Mix bread crumbs with olive oil just enough for them to get mangled up. Add ogreano. Then mix it until firm. Put some butter on the onions, then the bread crumbs. Then put some paramesen cheese on top. Bake for 30-45 mins.
Slice the onions, cook on low heat in olive oil until they carmelize. Toss in a dash of rice wine vinegar and some salt and pepper. Chop up a cup of fresh cranberries and saute those too. Let that cool a bit, then mix it up with some grated romano or mozza cheese. Spoon all this onto melba toast (or your choice of crackers) and bake under a broiler until the cheese bubbles.

Tasty, easy, deviously fancy or-doovres.
Bloomin Onion

What this requires is a sharp knife and a steady hand. Use a LARGE onion, it is easier. Peel the onion, and slice enough off of one end so that it will stay upright by itself. Now, slice the onion vertically in a series of 1/4 – 3/8" parallel slices, stopping 1/2" shy of the bottom. Rotate the onion 90 degrees, and repeat. Place the onion in ice water, and let sit for at least 1 hour. (This causes the ‘bloom’ to open up.) Mix 1/4 c flour with one egg and 1 T milk. Remove the onion from the ice water and drain very well. Coat with the batter, and fry in very hot oil until golden brown.
french onion soup. seriously, it’ll decimate that bag of onions, and it’s definately worth it.

Bloomin Onion

What this requires is a sharp knife and a steady hand. Use a LARGE onion, it is easier. Peel the onion, and slice enough off of one end so that it will stay upright by itself. Now, slice the onion vertically in a series of 1/4 – 3/8" parallel slices, stopping 1/2" shy of the bottom. Rotate the onion 90 degrees, and repeat. Place the onion in ice water, and let sit for at least 1 hour. (This causes the ‘bloom’ to open up.) Mix 1/4 c flour with one egg and 1 T milk. Remove the onion from the ice water and drain very well. Coat with the batter, and fry in very hot oil until golden brown.

gonna try that for dinner.

didn’t even think of that. when I finish off this lot of beef, I’ll make some beef stock for soup
One recipe I found on a bbq forum I follow is this:

Videlia onions are now in season. These are the world’s sweetest onion, acccept no pretenders from Texas or Washington as a substitute. When purchasing sweet onion, the bigger the onion the sweeter, that’s why the big ones sometimes get a premium price. Flat ones are sweeter than round ones of the same weight, don’t ask me why. The name is registered, there are imposters, llok for the real thing.
Obtain a suitable amount of onions, one per person. Peel. Slice off the stalk end to make a flat surface about the size of a half dollar. Place on a piece of aluminum foil large enough to wrap onion. For ease, I use the sandwich wraps. If the onions are big it will take two, but its still easier than messing with a roll. Shake on black pepper to taste. Spalsh or two of worchesteshire sauce (you kow what I mean). Put a bouillon cube on top. I find that beef tends to be a little too salty, chicken is o.k., I use vegetable if I can find it. Also look for it loose in a jar, in which case use 1/2 teaspoon –jar is easier than unpeeling all those cubes. Top with a generous pat of real butter. Trust me this is one recipe where "You really can believe this isn’t butter"
Wrap tightly in aluminmum foil, put on smoker for about 2 hours. Time isn’t really critical, as they can be eaten when the butter melts. Basically, they’re done like a potato — when a skewer will a-l-m-o-s-t go through.

I was going to try it this weekend but was futzing around with a windy day and a smoker that would either be to hot or to cold. So instead I did grilled corn.

did you check the thread date?

hence the
they mellow out so much when cooked; you could probably just double them up in any recipe