Instructions

• Begin with 5 pounds chopped onions (chopped to the size you want for later cooking).
• Spread the chopped onions in a single layer on one or more rimmed baking sheets. Do not overlap the pieces; try to keep them from touching so they freeze individually.
• If needed, use additional baking sheets so the onions remain in a single layer rather than piled.
• Optionally and loosely cover each tray with plastic wrap to reduce freezer odors—do not press the wrap into the onions.
• Place the baking sheet(s) in the freezer and freeze until the onions are completely solid (usually several hours or overnight).
• Remove the trays from the freezer. Break apart any clumps and divide the frozen onions into the portion sizes you prefer (for example, 1-cup or 2-cup portions).
• Pack the portions into small freezer-safe plastic bags, press out as much air as possible, seal, label with the date, and return to the freezer.
• Use the frozen onions within 3 to 4 months for best quality.