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Put some caramelized onions on top of focaccia or on pizza with roasted red peppers, artichokes, and fresh mozzarella. Not too unusual, but absolutely delicious.

A batch of curry will get rid of a lot.

stuffed onions? I've never made them, but it seems interesting.

Pickle them/brine them! With some banana/Hungarian peppers and garlic and thyme or skip the peppers and just do a cold pickle with garlic and herbs. My husband loves them that way on salads, sandwiches, pizza and just straight up with a hunk of good rye bread. If you're interested I'll post a couple of recipes...making hot cocoa for kids getting out of the pool right now. And drying off Miss Ellie who has not been in the pool but still plenty wet from splashing.

I'm totally with @dhorst with the pickling them. They are SO good that way, and really, there's nothing better on a salad or perking up a roast beef sandwich. Also, on grilled cheese - awesome.

I'd love to see some of our recipes @dhorst. I do the most basic and would really enjoy some variations.

Caramelized onions added to a bread that you're baking do amazing things.

yayfood's idea of stuffing them is a good one. I used to work a menu that had onions cut in half, bottom cut to sit straight, and hollowed out. They were then stuffed with a mixture of caramelized onion, ham, apples, gruyere, and bechamel to bind it all. Then we baked them.

they were delicious.

I would have to agree with @pjracz10--in terms of drawing people to your stall, seeing people walk around with mounds of breaded onion rings would be a great 'advertisement' if you have the ability to deep-fry them. Dishes of ratatouille, grilled cheese and onion sandwiches (again if you can cook on the premises), raw onion sandwiches on fresh bread with a variety of filings that pair well (liverwurst, lettuce and tomato, and so forth), and even a salad might be options. What about tomato sauce or salsa?

Good luck--I think it's so cool you have a farmer's market stall!

I used to sell these at my Farmer's Market booth in San Diego and they went over really well. They are easy to make and store, and pose very little health or safety risks (always nice). I packed them plastic containers with lids, but you could pack them in zip loc bags or Mason jars. I used more onions than the recipe calls for and I used the thin slicing blade on my food processor to slice them. Sometimes I would add a little red bell pepper and cabbage, but I like them best just with the cukes and onions. Here you go:

* Exported from MasterCook *

Sweet-Sour Freezer Pickle Chips

Recipe By :Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes

Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch headspace. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.

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I fourth or fifth the recommendation for an onion jam or marmalade. Hawk it as good for burgers or mixed with goat's cheese, or as a topping for brie. I have no recipe for you, I can only offer bitter glances towards my one scraped empty jar of the stuff that I hoarded like gold and which broke my spirit by not becoming magically refilled by onion elves at night.

OK bear with me as this sounds nuts. We had a bunch of onions that needed to be used quickly. Peeled skin and just put them on a charcoal grill until cooked through. Cooled them, put them in double freezer bags and froze them. When I needed an onion I just took it out for about a half an hour before chopping. Don't need to thaw all the way as it is easier to cut when still a little frozen. What amazing flavor it imparted in whatever I put it in!

how about an onion tart.

be a man and eat em raw ;P

@alosha7777 - absolutely luscious.... that'll definitely be one of the things i'll do with the onions. thank you, thank you, thank you. sounds so delicious and it's certainly different and interesting.....

anything else kids? onion tart sounds good, too, i'll have to check out a recipe.... though i'm not big on making crusts. A.D.D. i like things i can make quickly.

i have returned!

carmelized onion muffins (courtesy of the 500 cupcakes cookbook, a crate and barrel impulse buy)

2 tsp olive oil
1lb finely sliced onions
1 tsp dried crushed chiles
4 cups all purpose flour
2.25 cups cornmeal
1 tsp baking powder
pinch of salt
2 lightly beaten eggs
1.5 cups sweet butter, melted
1.33 cups buttermilk
1 tbsp chopped fresh thyme

heat the oil in a skillet. add the onions and cook over medium heat, stirring occasionally until they are soft and caramelized, about 15 minutes. set aside to cool.

preheat the oven to 350, grease muffin pan.

mix the chiles, flour, cornmeal, baking powder and salt in a bowl with a spoon. in another bowl, beat the eggs, butter, buttermilk and thyme. stir in half the onions, then the flour mixture until just combined. spoon into the muffin pan and top with the remaining onions. bake for 20 minutes. let cool for 5 before removing from pan.

the recipe makes a dozen, and it says they keep for 2 days, though everything that i've made from the book though has made more than predicted. it doesnt recommend freezing.

a variation listed suggests adding a cup of shredded gruyere to the batter before the first half of the onions.

like i said before, i haven't tried it myself, so i cant vouch for it, but ive been dying to try it and it sounds really tasty. let me know how they turn out if you decide to make them!

@annabanannas - i'm going to give it a try, thank you for taking the time to give me the recipe.... will let you know...

pavlov - i'm going to roast some bloomin style cut onions and pour a balsalmic glaze over them.... sounds good to me.

thanks everyone....!

Onion Pie, freeze a bunch (chopped and pre-measured) big time saver, and of course there is always French Onion soup...those ideas should take care of a few.