My husband and I have come to love onions in a wide range of dishes that we make for our freezer cooking day. The more onions, the better. I usually stock up when prices are low – I do not like to pay more than $2 per pound so when I can snag a deal like that (or less) I’ll buy 3-6 pounds in order to prepare for our next freezer cooking day.
At first, we weren’t really sure what to do with the extra onions that we had left over after our day of cooking. But, being the frugal minded people we are, we quickly tried chopping and freezing to see how it would work. And it worked splendidly! We only use the frozen onions when we are baking/cooking – spaghetti, fajitas, pizzas – we opt for fresh onions to enjoy with our hamburgers, salads, and such.
How to Freeze Onions
Begin by chopping the onions.
Divide onions into desired portions. Then place onions in small sandwich baggies.
Place baggies in a gallon ziploc bag for the freezer. Freeze flat for easy access to seperate baggies.
When you need an onion, just reach into the freezer to pull out your prepared onion. I do not let the onions thaw before cooking/baking. I pull them directly from the freezer to whatever I am preparing.
This post may contain affiliate links. Check out our disclosure policy for more details.