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Jan 12, 2009 06:58 PM

Caramelized onions - How long will they last in my fridge?

Thanks in advance.

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      1. re: Robin Joy

        Don't you find that the liquid separates from the onions after freezing?

        1. re: ipsedixit

          I make them in a 2+ hour process involving only peeled onions, sliced, and a very little water. Nothing else. Cooked over a very low heat in a covered saute pan, stirred every 10 minutes, the results are terrific. There is virtually no liquid remaining, just a brown mush, so separation on freezing is not really an issue.

          1. re: Robin Joy

            IMHO, I wouldn't add any liquid besides a little oil to start the caramelization process--don't forget some salt to help release the liquid which you then want to evaporate. Otherwise you would be sweating or stewing rather than caramelizing the onions. The point is to allow the onions to release their liquids and thus begin caramelizing. But I agree that they will keep frozen for quite some time provided that you squeeze the air out of whatever you have chosen for your freezing receptacle.