This is a dish of Polish Jews from the Lublin area — ‘cebularz’, a type of yeast flatbread generously topped with onion and poppy seeds.

EDIT
For those interested, I am attaching the recipe:
https://www.polishyourkitchen.com/polish-onion-rolls-cebulaki/

Hello, onion people and allies of garlic!

I posted these over in the cottagecore community, and several people told me, in no uncertain terms, that I needed to bring my little fabric onion harvest over here.

So...

I've been sent.

I recently made a whole bunch of onions and garlic from leftover fabric scraps, inspired by my great-gran, who used to keep real onions and garlic hanging from the ceiling. I've always found that ridiculously charming, so I wanted to recreate that cosy, old-fashioned feeling with something that wouldn't eventually shrivel up or start sprouting.

I experimented with a few different shapes and, inspired by Jente from Mijn Wolden, tried my hand at dyeing some of the fabrics myself using things I found around the house and garden, before eventually turning everything into a little autumn hanging display.

I also became emotionally attached to the real onion I used to make the pattern and couldn't bring myself to eat her.

She lives in my garden now.

There is actually a whole pet-onion saga in the video I made about this project, including me making a giant fabric version of her, if anyone needs more onion-related content in their life. My YouTube channel is Little Lady Turnip.

A few people also wanted to make their own, so I put together the patterns and instructions and made them completely free to download if anyone here would like to start their own fabric onion crop:

https://www.patreon.com/LittleLadyTurnip/posts/fabric-onion-is-168797073

Anyway, the cottagecore people said yous might appreciate these.

I hope the Onion Council approves.

Cheers,

Turnip

GUYS OMGGG

Update from this post ♡

This might be top 3 meals I have ever made. The giant onion steaks are BEAUTIFUL! And the bacon and kale tie it all together so it isnt just rice+beef+onion

I am soo happy with how this turned out.

13/10

Thank you for looking!

EDIT -

Okay guys here is my best try at a recipe for this! The pictures should help explain too! (Fair warning - I Improvise everything, so I cannot provide exact measurements for all steps)

I have 2 methods for my signature onion steaks. Stovetop and Oven. For these big ones, slowbaking in the oven will be best.

• Get your Onions and cut the steaks 1in thick.

• Put the steaks on a parchment lined baking sheet and oil the bottoms. Make sure the put the smaller (root) side down. It will act as a cup for the inside layers when everything gets soft.

• Make your seasoning mix (olive oil, black pepper, paprika, cayenne pepper, garlic/onion powder, a dash of cumin, I also added a bit of garlic/herb mix and some Tony's Creole)

• Brush it over your onion steaks (don't get rid of the leftover seasoning bowl)

• Wrap the pan tightly with foil

• Put the covered steaks in the oven at 335° F for at least an hour (you don't have to be very precise with this. The longer it goes, the softer the onions will be)

While those are steaming in the foil

• Cook your bacon in a pan. (I cooked it at a lower temp for longer, so more fat would reduce out.)

• remove bacon and add sliced onions to pan. (I microwaved mine first to get some of the water out)

• Sautee until you feel content, and add diced garlic for the last minute

• Remove most of the bacon fat (add it to the seasoning bowl!)

• Add ground beef and brown it. You can just mix it in, put the lid on, and let it sit. (Season with same as the onions (no oil))

Back to the steaks hehe

• Remove steaks from oven, uncover, and brush with the bacon fat/seasoning.

• Put back in the oven UNCOVERED at 350° F for... however long it takes for you to finish everything else. Every 10 minutes, brush with a little more fat. (It will cook off and pool under the parchment)

Finish everything else

• Start your Rice (everyone has a grain and method of choice to prepare it) I used Jasmine.

• Chop bacon and add to beef pan

• Add chopped Kale, mix it all and let it sit on low heat with lid on

And.. everything should be ready to plate! I did rice on the bottom, then the beef/kale/bacon, and the onion steak. For design purposes I slid some of the cooked kale in between the layers, and then put a sprinkle of the bacon crumbs!

Wow that was a lot.

Thank you if you read it all!!

♡

Just look at those beautifully caramelized onions!

I wanted some cheap but simple and filling food to comfy myself on my period. Had some pasta sauce leftover and cooked some noodles, but also needed some hearthyful side dish and made filled red onions with grounded beef and a vegetable mix I had left in the freezer. Already started munching on it cause I’m hungry, but there’s a little cheese on my noodles and also a little heavy cream. I love this easy onions from the oven! Next time I wanna bake them differently and actually soften them before filling them. This time I wanted to start with them being completely raw.

Pro hack for people who struggle to finish up their veggies before going bad and have a freezer: cut what is left in small pieces, mix it with onions and other veggies and season it with oil and some herbs you like. Portion it in freezer friendly bags and freeze it, so you can always have a mix of pan ready veggies. You can also meal prep like this and make mixes for different purposes. I did foodsharing and had a lots of green asparagus, broccoli, zucchini and carrots. I put onions and garlic with all of it and made around 9 bags (for a single/two people portion).

One of my many grilled cheese masterpieces I was experimenting with and figured onion lovers might like/love

For context. I woke up mad because he never woke me up to go to the farmers market like we had planned. Turns out he DID go to the market, but he knew I had gone to bed late and wanted to let me rest.

Part of the haul he got was this big beauty. 1lb 3oz .

Should I forgive him?

Edit:

Dinner was SO good

Saw someone mention sumac onions the other day so I made some but more pickle-y: red onions in 1:1:1:1 brine with lemon juice, sliced garlic, sumac, za'atar, red pepper flakes, and pomegranate molasses. It's such a beautiful color, the photos don't do it justice

Needed to spread the word. Had Koshari for the first time in my life this weekend and it was absolutely delicious. It wasn’t the recipe below. But I’m going to try this one because I am now obsessed.

https://thematbakh.com/egyptian-recipe-for-koshari/

Saw this on reddit but it was in the wrong subreddit. Who would try these? I sure would. I think they should have both green and while or yellow onion though.

Nothing more. Nothing less.

Maybe not enough onions for you maniacs, or even me 😂

Upon closer inspection, I don't think honey is supposed to look like granulated sugar. So, possibly got scammed, but it still was a 9/10 combination.

Always loved this dish mom cooked growing up it’s just tilapia with onions soaked in like juice for at least an hour, Does anyone else have any similar dishes with this limed up onion included?

One of my favourite ways to have onions, I sprinkle an absurd amount on top of soup beans, along with melted cheddar. Best with white onions imo.

I think it was around 800 lbs of produce.