Did you know that you can freeze onions? You’ll be surprised at how incredibly easy it is to do! I’ll show you how to freeze onions, green onions, leeks and how to make a Mirepoix! Keep reading to see how!
How to Freeze Onions:
The easiest way to freeze onions is to dice the onion and put it in a freezer bag. Squeeze out all the air and place in the freezer. When you are ready to use the onions, treat them as fresh onions. There is no need to defrost them before cooking. They will defrost quickly once heated.
I have seen suggestions to place the chopped onions on a sheet pan before placing in the freezer. This is intended to keep the onion pieces from sticking together. This really isn’t necessary. Onions don’t have much moisture in them so even if they stick together when frozen, it is easy to break off what you need.
How to Freeze Green Onions:
Green Onions have one extra step since they need to be washed first. Start by washing the green onion. I just do a quick rinse under the faucet. Spread out the onions on a napkin and let them dry. Green Onions can be delicate so this will prevent them from sticking together once frozen.
Once dry, chop the green onions and place in a freezer bag. Squeeze out all the air and place in the freezer. When you are ready to use them, add them to your dish straight from the freezer. There is no need to defrost them first. You will only want to cook with these. They can not be used fresh (like on a salad) because they will become mushy as they defrost.
How to Freeze Leeks:
Ok, so leeks aren’t technically an onion, but they do taste like one! I use leeks as an onion substitute when I am looking for a mild onion flavor. Leeks are very hearty and can be frozen much like a regular onion.
You will want to wash the leeks first. They often have dirt hiding near the base. Dry the leeks with a napkin, or let them lay on the napkin until dry. Chop the leeks and place into a freezer bag and store in the freezer. When you are ready to use them, add them to your dish straight from your freezer. Like green onions, you will not want to eat these fresh because they will become mushy as they defrost.
Bonus! – Mirepoix
I love cooking with a mirepoix because it is super easy to make and it adds a ridiculous amount of flavor! There is a lot of chopping involved so I like to do it one time and have it for a few months. A combination of equal parts Carrots, Onions and Celery, it can be used as a base for almost any stew, soup or sauce. You can also add garlic, but that shouldn’t be frozen and can be added when you are cooking.
Chop the Carrots, Onions and Celery and place all three in a freezer bag. It is not necessary to keep these separate since none of them really have any moisture. This is a great time to use those celery tops that no one likes to eat. When we eat celery, I chop the tops and add it to the frozen mirepoix mixture. The tops have a lot of flavor when cooked so I hate to waste them!
When you are ready to make the mirepoix, melt a fat (olive oil, coconut oil or butter) and saute the frozen vegetables until soft. There is no need to defrost it first. To make a simple soup, add bone broth and a protein. To make a gravy, add chicken broth and mix in a combination of equal parts cornstarch and cold water (mix the cornstarch and water well before adding). There are so many options, just experiment with this base!
For more freezer ideas check out this post on Freezing Beets!: https://www.naturaldeets.com/beet-cubes-for-pink-foods/