🔕 🔔
Loading…

My Basket ()

All questions

How long do caramelized onions hold in the fridge? I make extra to keep on hand, when preparing them for a recipe. Thanks! ;o)

I make them with sweet onions, butter, olive oil and salt. That's all. Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8 answers 45591 views
1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added almost 6 years ago

I do too. Recently I used some that had been in my fridge for 5 days and no one died.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added almost 6 years ago

I do too. Recently I used some that had been in my fridge for 5 days and no one died.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

27e464b9 6273 420b 9546 d6ed6ae12929  anita date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added almost 6 years ago

I have a quart of darkly caramelized onions that I did in the oven that's been in the fridge for two weeks. They are still delicious and handy to have around for sweetening up savory recipes. But I use olive oil, not butter. So not sure if yours would hold up as long.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added almost 6 years ago

I wonder how they'd freeze?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added almost 6 years ago

I think there would be enough variables, especially moisture levels, that an answer could not be generalized. Maybe using the oven would give the best results for storage, because of the even cooking. Perhaps some alcohol, maybe sherry, would suppress the possibility of bacterial growth. And then there's the storage container -- glass would give better results, I think. Freezer sounds most foolproof.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added almost 6 years ago

i freeze them. i do that thing where i plop little mounds of onions on a tray and freeze it. then i can load up the little blocks of caramelized onions into a bag or storage container and just take a little at a time. depending on what i make, i just put the onions in the dish to reheat/cook or i defrost them in the microwave.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added almost 6 years ago

I made some the previous evening for my party, for arielleclementines polenta cakes & they were fine, although they reduce so much in amount.. that 3 + cups of fresh onion yields less than a cup of finished product..Make sure you have plenty of onions around!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I've frozen caramelized onions and reheated them very successfully. You can make a huge pile of them in the slow cooker and then freeze in smaller amounts. I reheat them in the frypan to just finish off the caramelization beautifully.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.