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Freezing Caramelized Onions - Thoughts?

I love caramelized onions and they add a lot to basic weeknight dishes, but they are too time consuming to make when dinner needs to be on the table in under an hour. I'd rather make a huge batch at once, and freeze portions to take out when needed. A little worried if it will ruin the flavor or texture - any thoughts or experience out there with this? Many thanks!

asked by ColoradoCook about 7 years ago

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aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 7 years ago

Hmm - well freezing fresh veggies can be tricky texture-wise, but I think since these are cooked they should be OK - do you have a vacuum sealer? That would be a good thing .... maybe make a small batch and test before going to the large batch effort ...

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wssmom
added about 7 years ago

According to the University of Illinois at Urbana-Champaign, onions freeze best raw or par-boiled, rather than fully-cooked as you will find a noticeable reduction in flavor and quality. If you need to freeze cooked onions, they suggest you refrigerate them immediately after cooking to cool; remove as much excess moisture as possible, and freeze in small batches using ziplock bags with the air squeezed out or vacuum-sealed bags. Hope this helps!

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Rivka
added about 7 years ago

I've frozen many batches of caramelized onions with success. Just pack them tightly in the container to eliminate air bubbles, and "seal" them with a layer of evoo. Be sure to store the container upright until frozen, so olive oil stays on top.

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

I've frozen them grilled, I've frozen them sautéed, I've frozen them caramelized, I've frozen onion-shallot-leek jam. I don't have a vacuum sealer, so I tend not to hoard more than I'll use up within a few weeks. I do as Rivka does: I use ziplock bags and press out all the air I can. I've not been disappointed yet.

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ColoradoCook
added about 7 years ago

Thanks everyone for the great suggestions! Glad to hear others have done this successfully. I don't have a vacuum-sealer, but I'm going to test out the ziplock/evoo method this weekend on a smaller batch and see how we go. I appreciate all the tips!

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