On 8/14/2010 3:01 PM, desertgardener wrote:
> I have too many onions. Even if they would all fit in my extra fridge,
> there are too many of them with blemishes or other problems and they
> won't keep long enough. So I'm looking for suggestions on what to do
> with them. I have some freezer space but I'm wondering what the
> texture is like, either frozen raw or cooked.
> Is it worth chopping and freezing some of them? Putting Food By says
> not, but I haven't tried it myself.
> Anyone tried freezing onion soup?
> I have an onion relish recipe I could can; anyone have an onion-heavy
> preserve that they like?
>
> Cyndi

When I have excess onions I tend to chop them, freeze them on a bun
sheet for a couple of hours, then vacuum bag them for later use. When
the time comes to use some I will take the bag out, slit the seal, cut
off a chunk of onion of the appropriate size and then reseal the bag.
They seem to do okay in cooked dishes and don't tend to lose much crunch
or mouth feel when treated this way. I don't generally make onion
relishes or preserves cause the descendants don't eat onions at all. I
guess they don't realize how healthy onions are.