Onion
I don’t use onion very much in our household as some of us can’t tolerate it. I keep it in the freezer though for the few times we do require it, such as BBQs.
Preparation
Peel, small whole onions and blanch for 2 minutes. Then cool, drain and pat dry.
Large onions should be chopped or sliced. Pack raw or blanch for 1 minute. Drain, cool and pat dry.
Packaging
Pack in labelled and dated freezer bags and overwrap to contain the smell.
Thawing
Whole, Chopped, Sliced Onions: add frozen to casseroles, sauces, stews etc.
Raw Onions: thaw in refrigerator and use when slightly frosted in salads.
Storage Time
3 months