How to Freeze Chopped Onions

You may ask, can I freeze onions? Well, you can. By freezing chopped onions in bulk you can save yourself time, and money if you buy frozen chopped onions right now. Find out how to freeze chopped onions along with tips for which onions to use, how to chop them, and the best ways to use frozen onions.

chopped onions on a sheet pan

Sometimes putting on the dinner comes down to how difficult or how long will it take to make the meal. I love to have a few recipes or some short cuts in hand to make this happen.

For me, freezing chopped onions is one short cut that I love. I will buy 7 or 8 pounds of white onions when they are on sale. I will grab my food processor, chop them up, freeze them, and bag them in smaller portions.

Of course, you can buy frozen onions at the grocery store. However, when you prepare your own at home, you can cut the onion into sizes that you like the best. I like to cut mine into smaller pieces than what you buy in the store. I love onions when I use them in recipes to be in tiny pieces.

How to Chop Onions for Freezing

I have a food processor that has a dicing function, so for me, this is a quick process. If you do not have a food processor that has a dicing function, you could use your food processor cutting blade. If you have a Vitamix, chop onions on the slow speed.

You can also cut the onions with a knife if you desire.

How to Use Frozen Onions

Onions that have been previously frozen work best in soups, stews, and when used as homemade pot pies. Since the onions have been frozen, they will not brown as a fresh one would. Ice crystals form inside the cell walls within the onion and this bit of water keeps the onions from browning.

Frozen onions are perfectly fine for use in recipes, especially soups and stews. I use frozen onions when I make Wendy’s Chili or Taco Soup

What Type of Onion Should I Use?

White onions tend to be slightly sweeter and less hot than yellow onions. Both onions freeze equally as well. I mostly choose white onions.

If I am going to bake a dish I will use yellow onions. I think the longer you cook a yellow onion the milder it may become.

I have not frozen red onions because I rarely use them. They would freeze as the white and yellow onions.

Having a bag of frozen onions on hand is an excellent way to save time. Chopped onions are perfect for soups, stews, sauces, and foods that need to be baked.

Freezing chopped onions is also an ideal way to have onions on hand when you need a small amount for a recipe. I hope you give a try to freeze chopped onions in your kitchen.

white onions in a metal basket

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Steps to Freeze Chopped Onions

Chop onions into the desired size.

Place chopped onions evenly on a cookie sheet. Do not let onions overlap. It is ideal for the onions not to touch because when frozen individually, they will freeze best and will be best to use.

chopped onions on a baking sheet

You can place plastic wrap over the onions and add another layer if desired.

layers of chopped onions on a baking sheet

Wrap onions with plastic wrap and place into the freezer.

plastic wrap on top of chopped onions on a baking sheet

When the onions have frozen completely, divide onions into small portions. I like to freeze mine in 1 and 2 cup portions.

Place chopped onions into small zip-top freezer bags, date the plastic bags, and put the bags into the freezer.

chopped onions in zip-top bags

Love onions? Try these recipes

More How-To Guides

Be sure to check out more of my beginner cooking series and great how to make guides.

chopped onions on a sheet pan

How to Freeze Chopped Onions

Learn how to freeze onions
5 from 1 vote
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: How to Freeze Chopped Onions
Servings: 50
Calories: 18kcal

Ingredients

  • 5 pounds chopped onions

Instructions

  • Chop onions into the desired size. Lay chopped onions evenly on a cookie sheet. Do not let onions overlap. Ideally do not let the onions touch. When frozen individually, they will freeze best, and they will be best to use. You can place plastic wrap over the onions, and add another layer if desired. Wrap onions with plastic wrap and place into the freezer. When the onions have frozen completely, divide onions into small portions. I like to freeze mine in 1 and 2 cup portions. Place chopped onions into small plastic bags, date the plastic bags, and put the bags into the freezer. The frozen onions are best used within 3 to 4 months.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 66mg | Fiber: 0g | Sugar: 1g | Vitamin C: 3.4mg | Calcium: 10mg | Iron: 0.1mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Amanda

    5 stars
    Hello. I definitely see how the grozen onions would work well in soups and stews but I was wondering how you thought they would fare in meatloaf. I saute the onion,celery and garlic before I add it to the ground meat. Thank you for your help!

    • Lorna

      I freeze caramelized onions in 4 oz canning jars. Very handy. I can heat them up in the microwave or thaw them overnight in the refrigerator. Works well for putting on burgers, sandwiches or adding to recipes that call for caramelized onions. I have no idea as to how long they last. I have never kept them longer than two months and that was because I missed a jar. I tend to do a slow cook in a large dutch oven over very low heat. No sugar is added (that is for a quick caramelizing).

  2. Janice

    I grow my own onions and have been freezing for years. I use my kitchenaid chopper to mske fast work. Then I put the onions in a pint (100 calorie size) ziplock bag. Then I put as many of those filled pints as will fit int a larger gallon size ziplock. This makes it easy to find snd use when I go to the deepfreeze to get a bag. The pint bags are the perfect amount for my recipes! No need to get out more than is needed. I store peppers the same way.

    It is great to grab a bag and go!

  3. Angela Borja

    I buy onions when they are on sale , i cut them in fourths and freeze them, once frozen you don’t even need to cut them you can break them with your hand. saves time and money. if your a stickler for uniform sizes they are even easier to cut when frozen.

  4. Nocalgal

    I freeze carmelized onions. Once you’ve got the chopping done, it doesn’t take any longer to do 3-4 onions than it does to do one. I also freeze sauteed mushrooms and bell peppers for the same reason.

  5. Rebecca W

    Oh great!! I didn’t know this! I will certainly start chopping and freezing my onions instead of wasting them now!! Thanks 🙂

      • Steve Thomas

        “Left over onions”? I’m not familiar with the concept!

        There are a lot of people out there showing people how to make chopped onion. They want you to make a lot of surgically-precise cuts. I admit that my knife skills are not the greatest. I haven’t yet amputated my head, but it’s come close.

        So I recommend cheating. Use a mandoline cutter. I’ve bought stainless steel ones costing over $100, but they are too big, requiring a lot of counter space to use, storage space, and they are slow and cumbersome to use. My favorite in the Super Slicer, $14.95 at Amazon. I use it 5-10 times a week, and because it’s plastic, it only lasts about 5 years before I buy another, and I consider that money well spent.

        One knob, you twist to set thickness. A second knob raises blades so you can cut old-fashioned french fries (which I prefer) or shoestring fries(like McD’s) in a single pass. For onion rings, I leave that knob in the lowered position, but for diced onions, I use the shoestring cutter, then do a cross cutting of the onions when I’m done.

        It’s much faster and easier to wash up the mandoline and the knife used to dice onions than it is to clean a food processor. Everything is flat and open, so you do little more than rinse, but it’s hard to clean the food processor thoroughly, so you don’t end up with onion flavor in whatever you fix next. i don’t want onion flavor in my dutch apple pie!

        N.B. – Mandolines are incredibly sharp so NEVER use one without the “holder” unless you’re slicing a head of celery or a carrot, where your fingers are kept several inches away.

      • Stephanie

        I am familiar with a mandolin :(. I just about lost the tip of my index finger on one. I chopped my onions via a dicing attachment on my food processor. I doubt I will use one again. I totally echo wear a guard, or use the guard that it comes with. I get my knives sharpened about twice a year. So I appreciate a sharp blade.

  6. JJ

    I also keep previously sauteed onions ( bell peppers and fresh mushrooms) in the freezer. really handy and then I don’t waste anything.

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