Cookaholics Bulletin Board

The frozen sweated onions are good for steak topping, and other things. I happen to like onion that was raw when the pizza went in the oven as a topping, but I like onion. They do give off a lot of water in the sweating process.

I think that fresh is better, but the Kellar process takes so long and is for a lot of onions. I uped the 8 pounds to 20 because that is what the pan I use holds. That is a 6-8 month supply.

Werner,

What's "the Keller process"?

Thomas Kellar's method of sweating onions for his onion soup, front of one of his cook books - Bouchon I think.

All,

Oh, I forgot to post the results of this.

Before picture:



1 1/2 hours later:



With pirogi:

Looks really delicious Josh. I had a townhouse mate in college that made pierogies once a week or so, and they were divine. I've actually never made them. Favorite fillings?

Amy

Yummy, Fuzzy
They remind me of my mother's kreplach (which are pretty much the same as piorigies). She made them with leftover pot roast and at least once a year, we would all make a pact (led by my father) to hardly eat any of the pot roast so she would be forced to re purpose it.
ilene

ilene
That is just too funny.

Josh
They do look delish. I have never made them, but would like to some time.
Kathy

Oh man...I miss Mom

one filling my mom made was a sauteed mushroom/onion mix...but most of the time it's a potato/farmer's cheese filling..we dress them with butter, sour cream, and/or rendered bits of salt pork

I have to admit those are Costco pirogi. Potato & cheese.

Making them is a bit frustrating because sweetie & I can't agree on fillings. I like cabbage, spiced mushrooms, or salmon. She likes beef. So we would end up with potato & cheese anyway, and then why not buy them?

Here's the way to prepare the costco pirogi:

1. Boil in lightly salted water for 3-4 minutes
2. Toss in a large bowl with 2 tbs butter per dozen. The pirogi will melt the butter and it will coat them.
3. Sprinkle liberally with salt & pepper
4. Toss with carmelized onions.

They were gone.

I like to brown them a bit once the butter has coated them. Just use the pan they were cooked in.