It sounds like a Vidalia onion, Nancy. If it is, you may indeed treat it like any other onion. Vidalias are "sweeter" than other onions. If you cannot use the whole thing, chop what you will not be using, season with salt and pepper, and anything else you like, saute it, then put into freezer bags. It'll keep about a month in the freezer. I do this with bell pepper as well. I divide the sauteed vegetables into portions I may need, (such as use in scrambled egs, etc), and that way I don't have to be concerned with trying to break off frozen bits.
Jennifer On 5/1/15, Nancy Martin via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Hi everyone, > I was given a huge field onion. It is about softball size. They may be > called wild onions but I'm not sure. Can I treat it like any other onion or > > are their special recipes I should use? I apologize if this sounds > ridiculous. > Nancy > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
