KEEPING ONIONS FRESH RECIPES

Steps:

• Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
• In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
• Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
• Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
• Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Steps:

• In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional).  Bring to a light boil or until all of the salt is dissolved. 
• Chop up the red onion (you can peel and discard the outer skin).  I cut it into quarters and then slice lengthwise.
• Give the slices a quick toss and then stuff them in a pint-sized glass jar.  Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns). 
• Let cool on counter for a few minutes.  Then cover and store in the refrigerator.
• The pickled onions will have most of their flavor after a few hours of resting in the brine.