I dice up all the onions that I'm not going to use right away and put 2/3 cup of the chopped onions into ziplock bags. These bags go into the freezer until the onions are needed. I make a lot of soups and gumbos so the slightly limp texture is fine, and the taste is the same as fresh.
This also works for celery and bell peppers!
By Ann B. from New Orleans, LA
Can you freeze onion?
Hardiness Zone: 7a
By Franco from Fayetteville, AR
By pattycares
02/02/2011
This is great information! I'm glad you asked the question! I'll start freezing my onions from now on! Thanks everyone!
I recently received about 10 pounds of red onions and am looking for ways to use them up or save them. My mom said they don't freeze well... anyone have any luck with this?
Thanks,
Shan
How do you freeze onions?
By Karen
By Anonymous
12/19/2011
Ditto with what Lilac says :-) Just be sure to pat them dry after cutting and remove as much air as possible from the freezer bags to help prevent freezer burn.
Can I freeze onions?
By Frank
By jadrey
08/08/2011
Hi,
Yes, We freeze onions. Dice them or quarter them and freeze on a cookie sheet. When frozen, seal in a plastic bag. I usually double bag or wrap them to be sure they contain the smell.
Judy
What effect does it have on onions to freeze them when they are fresh?
By Jo Ann M
By Wynter
02/11/2012
In my experience, they get kind of mushy when they're thawed, so not good to use in a recipe that needs fresh, crisp onions. I've had great success in pre-dicing them and then throwing them in the pan to carmelize for use in recipe that calls for that sort of thing (chili, soups, casseroles, etc...).
Is cutting up onion and keeping it frozen carcinogenic or safe?
By zozo
By The Swan 223
09/20/2011
I do it all the time, especially when onions are on sale. I use them for cooking only.
When freezing onions, do they have to be sliced? or can you freeze the whole onion?
By Ginger from OK
By thriftyvicki
04/16/2012
You can freeze the whole onion but unless you are going to put it in a soup whole or something, I'd suggest chopping it up. It's just easier to handle when you defrost it. And you can also get out small amounts as-needed, if you plan on using the onions a little @ a time.
Bulb onions store well in a cool, dry place. Freezing is usually not recommended since onions change flavor when frozen.
Preparation: Chose mature bulbs and clean as for eating. Water blanch for 3 to 7 minutes or until center is heated. Cool promptly, drain and package, leaving 1/2-inch headspace.
Seal, label and freeze. These are suitable for cooking only.
Source: MSU Extension
Bulb onions store well in a cool, dry place. Freezing is usually not recommended since onions change flavor when frozen.
Preparation: Chose mature bulbs and clean as for eating. Water blanch for 3 to 7 minutes or until center is heated. Cool promptly, drain and package, leaving 1/2-inch headspace.
Seal, label and freeze. These are suitable for cooking only.
Source: MSU Extension
I did note in your original directions that the onions are not further diced or chopped. Is this type of preparation what is being recommended for using in perhaps stews? Is the onion used whole then?
My methods are for general use chopped or diced onions, such as you would use in chili, sauces, casseroles, etc. I clean the onions (peel) and then rough chop to be able to grind in an electric mini-grinder I have. I then pack in a zippered ziplock freezer bag, expressing all of the air I can so the package is flat. I freeze these packages on cookie sheets until frozen and then restack in another part of the big freezer until I have a sufficient quantity to additionally wrap into a Wal-Mart shopping bag. When all onions are processed, I transfer the Wal-Mart bags to a brown paper grocery sack for permanent storage (leave the plastic bags in place).
If I want loose packed frozen onion, I simply "dry freeze" the pcs. on a cookie sheet before packing in a ziploc bag. When I am doing this procedure, I make sure all other items in the freezer of a second refrigerator in the garage are removed because you will have some onion smell. The onion pieces are not pulverized quite as completely with this method.
I have not ascertained that the flavor of the onion is changed in any way following either of these two methods.
When I am ready to use the frozen onion that is not dry frozen, I simply whack the side of the flattened container against a countertop, causing some break lines within the product. I then guess-timate the amount of onion I will need and either defrost or throw the chunk of onion into the cooking pot.
Of course, this method does not work for those times you want to have sliced onion but it sure saves time and money for me to have the bulk of the onion I grow each year in the freezer and ready to go. (05/02/2005)
By ronsan
If you like cooking with chopped or diced onions but don't like spending extra money buying prepared onions, try making your own. Wash, peel and chop the onion to your preferred fineness. Place in a plastic storage bag and toss in the freezer. When you're ready to use them, there's no need to thaw first. Just remove the amount you need from the bag. This is a great money-saver for me, since we buy the three-pound bags of white onions but don't always use them before they spoil. (Note: I don't recommend freezing onion you're going to want to eat fresh.) Happy cooking!
Source: This is something I figured out on my own.
By Lelia from Springfield, OH
By dajavooi
By
By Mimi in Pensacola
By Toolgirl
Can you freeze onions or will they last chopped in a container in the refrigerator for a week?
By Linda from Brooklyn, NY
By redhatterb
By tsiegl
By Angie
By Deeli
Alton used a pan to spread his veggies on and placed in the fridge to dry. Once dry they were placed in freezer bags with as much air removed as possible. He used a straw to suck out the air, I don't know. 11/24/2009)
By nunley10
By kittykat58
I buy onion in 5 pounds or more. I prep all the onions at the same time to avoid wasting any of it. I peel them, quarter them, then toss into my blender to puree them. I use the Ziploc snack size bags to measure out what one small/medium onion would be. You will have to test the size you want your standard measure to be. I do this with all my onion then lay flat in the freezer. Once frozen, I put all the small bags into one large bag for long term freezing. I have many recipes that use onion, a lot calling for finely chopped/minced. Pureed fits the bill perfectly. It can be put into recipes undetected. My non-onion eaters do not object if they can't see the onion.
If you use this method, you do not waste any of the currently expensive vegetable by using less than the whole onion when the recipe calls for a small amount. I take out the bag, snap off the frozen piece I want (if smaller than what you packaged) whether 1 teaspoon, 1 Tablespoon or more, and toss the rest of the bag back into the freezer.
By T & T Grandma from Benson MN
By Shelyn
By Shelyn
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Freezing Onions