Best Way to Freeze Boiling Onions

I am making a Veal Stew that calls for boiling onions. The only ones I found at the store were a bag of them, more than I need. I have been reading about freezing them. Does anyone recommend either freezing them whole, of course, peeled first and not boiled or should they be blanched before freezing?

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boulangere September 24, 2019
Remove the stem ends with a sharp paring knife. Place the sweet little onions in a pot filled with cold water to cover by a couple of inches. Cover the pot and bring it to a boil over medium-high heat. The instant it begins to boil, turn off the heat and move the pot to the sink. Pour off as much hot water as you can without losing any onions, and let cold water run into the pot until you can comfortably handle the onions. A quick boil loosens the skins just enough so that all you need to do is pinch the intact stem end, and the onion will slip right out. Freeze them first on a plate or small baking sheet. Once frozen, transfer them to a ziplock bag. Being individually frozen, you need only remove as many as you need at a time.
 
boulangere September 24, 2019
I meant: Remove the ROOT ends with a sharp paring knife!
 
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