Powered by Blogger.

Diced onions for the freezer

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Every now and again my husband and I have a "prep" day in the kitchen, usually a Sunday, but not always. With only two days off and so much to get done, we try to have one day where we simply play. As I had previously  mentioned we were given a large bag of onions and garlic. Plus we already had 4 large yellow onions in our own pantry. Assessing the volume of produce and ways we might want to use it in the future, guided our processing methods for this group.

The garlic was a very easy decision, just peel and freeze. Peeling garlic is a stubborn job at best. Garlic is sticky! But here is an easy method that works quite well. Then just grab a peeled clove from the freezer and start cooking, so easy.

Moving on to the yellow onions, I wanted to try my hand at caramelized onions in the slow cooker. This takes a while, but your house will smell absolutely wonderful, and then you will have caramelized onions to put in the freezer for future deliciousness!

And now we have red onions to dice for the freezer. Plus a secret kitchen tool to help once they are frozen.

 Remove any loose papery skins.

Cut in half lengthwise.

Peel back the outside layer and any tough or leathery parts. You may certainly cut this off, but I have found that when getting down to the end of the slicing, sometimes it is convenient to have a "handle" to hang onto, also with this method the root is not disturbed. I believe that cutting the root adds to the onion fumes.

Make lengthwise cuts, for standard diced about 1/4 inch apart, for minced, even closer.

Cut crosswise in approximately the same size.

One medium sized onion will equal.....

....just under 2 cups of diced onion. Important for pouring out diced onion for a recipe.

And now about that secret kitchen tool. For so many years my kitchen tool of choice was the heel of my own hand. But through the years in repeated use, it has been proven to me, that it is not the most effective tool for these tasks. 

Especially breaking apart frozen foods that simply cling together, but are not frozen (solid) together, like diced onions or diced oven baked ham, cherries and blueberries. These foods can be bulk packaged for the freezer and while they may cling together once frozen, since they are fairly dry, they do not freeze together in a block. My favorite tool now is a rubber mallet. This will not tear into your plastic bag and it will not damage the food. 

 Tap the contents of your freezer bag, and pour out what you need.

P.S. this is also a great tool for pounding boneless chicken pieces or breaking up crackers or dry bread cubes (contained in a plastic bag, I keep my cereal bags and re-purpose for this use).

A bulk dry pack method is convenient and uses fewer freezer bags. 



Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

No comments

We appreciate your visit and encourage comments, questions and general conversations!

Back to Top