Normally I buy onions in two pound bags.

[conuly]

Or sometimes one or five pound bags, if I can't find a two pound bag or if the deal is really good that way.

Today I could only get a ten pound bag.

Who the hell is eating all the onions!?

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Comments

[readerjane]

The sock gnomes. Expect some strange socks to turn up in your dryer. But only single ones.

[conuly]

Stinky gnomes!

[jhetley]

The local supply of onions has been tending toward huge. And not good quality. Last year's crop.

[jessie_c]

Nobody. The stores choose to sell only large bags to make more onions go bad, forcing you to spend more money to get yet another large bag you know will go bad before you finish them all :(

[conuly]

No, I'll use them. If anything, I can caramelize a large batch and freeze it. The store definitely had stocked the normal sizes already, they were just clean out, and probably that same day. I think they'd rather sell the normal sizes anyway, because they sell for $1 a pound instead of $0.75 a pound at that size.

I just mind because the 10 pound bag doesn't have that many more onions than the 2 pound bag, it's just that the onions are larger. And I like to use one onion at a time, not half an onion and then save the other half in the fridge.

[foms]

I've had it go both ways. Sometimes, a 10-pound bag has been larger onions and, sometimes, it's been many, many, wee ones (1.5- or 2-inch). The small ones are useful, as you say, for small jobs but they also tend to be very thin-skinned and a pain to peel.

[calimac]

On that line, why, in most stores I frequent, is it no longer possible to buy eggs in a 6-pack? They disappeared at the start of the pandemic. I can't usually use a whole dozen before they go back.

[conuly]

You can't? Eggs will last for months if refrigerated. (Seriously, months.)

[calimac]

A couple months. They usually start floating about 3-4 weeks after the expiration date on the package. But I just don't use that many eggs. Unless I'm making quiche, which I'm usually forced into because I bought a dozen eggs, I use them in fried rice (another rare dish), and that's about it, unless I hard-boil them, also rare. Full breakfast we almost never have: I eat a little fruit, B. has a bowl of oatmeal, so no eggs there.

[conuly]

Mmm. I suppose you could try coating them with a layer of vegetable oil before refrigerating them. That method works on *unwashed* eggs to keep them fresh *without* refrigeration, so even on washed eggs like we get in the USA I think it can't hurt if the eggs are in the fridge.

Or just cut the carton in half when you buy it and give the other half to a neighbor? Freeze the extra eggs (out of the shells, in baggies)?

[gatheringrivers]

I cut up raw onions, spread them on a single layer on a cookie sheet ON parchment paper, and shove them in the freezer. (And repeat as necessary until all the onions are done.)

It's basically a homebrew "individual quick freeze" method.

Once frozen, I put them in a baggie. The parchment paper makes it easier to pull off the cookie sheet. (I tried plastic wrap, but it kept breaking.)

This way, I have bagged raw onions in the freezer, and can pull out a handful at a time as I need them - while I usually end up caramelizing them, there's a few recipes I've used that called for onions to be added prior to cooking.