WineLovers Discussion Group

I have a glut of onions from our CSA. I was thinking I could caramelize them then freeze. Once the weather cools I am that much closer to onion soup. Thoughts? It seems like it should work.

Never done it but I think it should work. I would suggest freezing in small portions to be used for amping flavor. The texture and appearance is not likely a strong attribute.

I haven't tried that.
I have frozen whole tomatoes, which, when you use them, are like crushed tomatoes, only juicier and tastier. Fine in sauce, not for salad.
I suspect frozen caramelized onions would be like a very strong caramelized onion broth. Suitable for a base, needing some real onions, etc., to make it all work.

I have been doing this for years. It is the perfect base for onion soup or Indian recipes which require caramelized onions.

Here is a good tip;
http://www.thekitchn.com/quick-tip-freeze-caramelized-o-81485

Well, well! I'll have to try it - I just harvested a bunch of Walla Walla onions.

Those look great, should keep you in onions part of the winter.

David N wrote:I have been doing this for years. It is the perfect base for onion soup or Indian recipes which require caramelized onions.

Or that wonderful caramelized onion and fresh fig tart Kim made yesterday, and which you missed.

Thanks!

They'll keep this bachelor in onions for a year! I'll have to give some away.