Only suitable for cooking when frozen
Whenever a recipe calls for fresh onion pieces, you should actually use a fresh onion. Frozen onions are only suitable for cooking, frying or baking after thawing. They will certainly add the required taste to the food.
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Prepare onions ready to use
Whilst it would be wonderfully handy when freezing, whole onions don't belong in the freezer drawer. The large pieces take far too long to completely freeze in them. In addition, they cannot be cut into smaller pieces when frozen, and after a “long” thawing process they are no longer handy.
- Remove the skin from the onions
- Cut into small pieces before freezing
- In rings, pieces or fine cubes as required
Freeze without blanching
The good news is that the chopped onions can go straight to the freezer without having to go through hot water first. Their white color becomes glassy anyway after cooking and more than enough of the taste remains even without blanching.
Pre-freeze the onion pieces whenever possible
In many households, chest freezers are always full to the brim. However, if there is still enough free space in your freezer, you can spread the onion pieces on a tray in thin layers and pre-freeze them.
Each piece remains frozen in this way and does not stick together with other onion pieces. This means that you can later easily take out exactly the amount that you actually need at that moment.
Suitable freezer containers
Small pieces of onion are not bulky and can therefore easily be stowed away in all imaginable freezer containers.
- Glasses are environmentally friendly
- Plastic cans are stackable and reusable
- Freezer bags are practical and can be filled flat
Regardless of which freezer containers you prefer, they should always be labeled in the freezer. After a few days, hardly anyone knows what content is in which container, let alone when it was frozen.
Ice-cube-sized onion portions
Most dishes only need about half an onion. The amount of the finely diced pieces fit well in a compartment of the ice cube tray. This fact can also be used to advantage when freezing:
- Spread large quantities of onions in an ice cube tray
- freeze in it
- Remove frozen from the ice cream container
- Store in a closed container
These “ice cubes” can be removed individually and used up little by little.
Whether frozen as onion rings or small cubes, onions from the freezer can serve as a practical supply for a whole year.
No waiting time when defrosting
Since onions are only ever used in small quantities and are therefore taken from the freezer in small quantities, thawing is practically unnecessary. After defrosting, they would not be crisp enough to eat raw anyway. In cooking food, the small pieces thaw in no time, so they can also be put in when frozen.
Conclusion for quick readers:
- Suitability: Onions can be frozen; are only good for cooking
- Whole onions: freeze slowly; are impractical for further processing
- Cutting: remove the skin from the onion; cut into pieces or rings
- Blanching: The time-consuming blanching is not necessary with these vegetables
- Pre-freezing: on a tray; about 1 hour; facilitates removal later
- Tip: Pre-freeze in the ice cube tray; makes practical portion sizes
- Freezer container: glasses; Plastic boxes; freeze bag
- Shelf life: 1 year
- Defrosting: Can be added directly to food that is cooking
The garden journal freshness-ABC
How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- Order here cheaply as an A3 print for your kitchen
- as a free PDF file to print out yourself