Every May, our family (Litsa’s) receives a surplus of Vidalia onions—-10 or more pounds! I think this year we had 20lbs of onions! In the past, I’ve given them away to my parents and my in-laws—and cooked with them. I’ve tossed them in Greek salads and more. However, onions were still sitting on my countertops and in bowls last year prior to vacation. Thus, I tried chopping and freezing them so that we would not lose them!
The chopped onions were frozen in freezer Ziploc bags (but you can use FoodSaver bags too). Once they onions were frozen, they maintained their fresh, sweet taste. The onions were used to make homemade salsa. Thus this year when our onions arrived, I began chopping and adding onions to labeled Ziploc bags for making summer salsa again late this summer. Once I have plenty of bags of onions chopped and frozen for salsa, I will freeze onions in smaller portions so that I know one bag is one onion, etc. Bags can be labeled accordingly so that you can use onions in soups and other dishes that call for one chopped onion, etc.
With the rising cost of groceries, maintaining conservativeness in the kitchen matters. It’s a great time to review our posts on flash freezing so that you are prepared to stock your freezer full while fruits and vegetables are in season—-perfectly overflowing on your own countertops!
What will you freeze this summer for later culinary use?
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