You may ask, can I freeze onions, you can. By freezing chopped onions in bulk you can save yourself time, and money if you buy frozen chopped onions right now.
Sometimes putting on the dinner comes down to how difficult or how long will it take to make this meal. I love to have a few recipes, or a few 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, and I will grab my food processor, and chop them up, freeze them, and bag them in smaller portions.
Of course, you can buy frozen onions at the grocery store. 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 the onion
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, I have chopped 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 keep the onions from browning. These are perfectly fine for use in recipes. I love these frozen onions for when I make Wendy’s Chili or No Time 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 froze red onions, I use them rarely. 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.
How to Freeze Chopped Onions
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.
Amanda says
April 20, 2018 at 7:35 amHello. 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!
Dan Olsen says
December 7, 2015 at 8:19 amCan a person brown or roast onions before freezing?
Lorna says
August 22, 2016 at 10:39 amI 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).
Becky m says
October 30, 2015 at 10:04 amThanks for this info. I just love this site. Happy cooking!
Stephanie says
November 3, 2015 at 12:12 pmThank you! I hope you give these a try soon.
Janice says
October 30, 2015 at 3:37 amI 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!
Stephanie says
November 3, 2015 at 12:13 pmI like how you separate the onions into smaller bags and then put them in a larger bag. I bet it helps to keep your freezer organized.
Angela Borja says
October 30, 2015 at 1:12 amI 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.
Stephanie says
October 30, 2015 at 3:44 amI never thought about slicing them frozen. I will have to give this a try. Thank you for your suggestion.
Gaye says
May 30, 2019 at 4:21 pmGood idea, Angela. Thank you for the tip!
Lynn says
October 29, 2015 at 11:21 pmi freeze my fruit that way for my smoothie
Stephanie says
October 30, 2015 at 3:41 amI imagine it really helps keep the fruit separate when you do it like this.
Nocalgal says
October 29, 2015 at 11:14 pmI 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.
Stephanie says
October 30, 2015 at 3:40 amGreat idea. I love the flavors of caramelized onions.
Sue says
October 29, 2015 at 9:47 pmNot a fan of doing this or even using frozen onions from the store already chopped. Not as flavorful and soggy –
Stephanie says
October 30, 2015 at 3:40 amI think they have their place, these belong in soups and stews.
Rebecca W says
October 26, 2015 at 6:28 pmOh great!! I didn’t know this! I will certainly start chopping and freezing my onions instead of wasting them now!! Thanks 🙂
Stephanie says
October 26, 2015 at 6:42 pmIt is a great way to use up left over onions!
Steve Thomas says
October 30, 2015 at 12:58 am“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 says
October 30, 2015 at 3:43 amI 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.
JJ says
October 26, 2015 at 5:21 pmI also keep previously sauteed onions ( bell peppers and fresh mushrooms) in the freezer. really handy and then I don’t waste anything.
Stephanie @CopyKat.com says
October 27, 2015 at 6:22 pmI love your idea. I need to try this.