It’s not a good idea to chop the onions any smaller than into ½-inch (1. 3 cm) pieces because they may wind up becoming encased in ice when you freeze them if they’re too small. You can slice the onions instead of chopping them if you’re freezing them for use in dishes such as fajitas.
If you’re freezing a large number of onions, prevent them from sticking together when frozen by placing them in a single layer on a shallow baking dish. Freeze them like that for two to three hours, and when they’re partially frozen, you can place them in the freezer bag without worrying about them clumping together. Be sure to use plastic bags that are thick enough to protect the onions from freezer burn and keep the onion scent contained in the bag. If your bags seem too thin, double them up.
You can keep onions in your freezer for up to 6 months. If you have multiple bags of onion that you’re freezing, you can stack them on top of one another to save space in the freezer. Just make sure that the onions in each bag are in a flat, single layer.
The amount of water that you should boil depends on how many onions you’re blanching. For every pound (373 g), use 1 (3. 8 l) gallon of water.
The more onions that you’re blanching, the longer you should leave them in the boiling water. With chopped onions, it’s easier to place them in a wire basket or perforated metal strainer and then set them in the boiling water. That way, you can quickly and easily remove them when they’re done. If you don’t have a basket or strainer, remove them from the boiling water with a slotted spoon.
The ice or cold water that you place the onions in after boiling shouldn’t be more than 60 degrees Fahrenheit (15 degrees Celsius). While the onions are in the cold water, stir them several times to ensure that they’re cooling evenly.
Be sure to label the freezer bag with the date so you can keep track of how long the onions are in your freezer.
Use the pitcher from your blender as a guide for how small you should cut your onion. If it’s not very large, you should cut the onion into small pieces. In a large pitcher, cutting it into eighths may be sufficient.
If you’re freezing a large number of onions, you’ll probably need to puree them in batches. Overfilling the blender’s pitcher makes it more difficult for the appliance to puree effectively. If your blender’s motor isn’t very strong, you may need to push down on the onions as you’re pureeing to bring them into contact with the blades. To do so, set the handle of a metal ladle through the opening in the blender’s lid before placing it on the pitcher. The rounded end of the ladle should be inside the pitcher, so when you start pureeing, you can press down on the onions with the ladle. Because the bottom is rounded it won’t get caught in the blades. [9] X Research source
Be sure to cover the ice cube tray with a sheet of plastic wrap to prevent the onion smell from reaching the other food in the freezer.
Remember to label the bag with the date that you’re freezing the onions, so you can be sure to use them within 6 months. These pureed onion cubes are ideal for adding to sauces, gravies, and soups.
