Can you freeze caramelized onions?

[Green Omnivore]

Now that burger season is upon us, I was wondering if caramelized onions can be frozen? I always seem to make way more than is needed for burgers or pizza.
TIA

[pennylane915]

I didn't want to make a new thread, since my question touches on the OP's.

I am wanting to make caramelized creamed pearl onions for thanksgiving. What are your thoughts on caramelizing the onions prior to thanksgiving (for time/stove space sake) and then just adding the creamed step the day of?

[jmnewel]

I do my caramelized onions about 2 or 3 days ahead and then reheat. I don't do the creamed part, but I don't see any reason why you couldn't do the creamed step the day of.

[greygarious]

I expect the challenge will be less about timing and more to do with maintaining the shape of pearl onions if cooking them long enough to caramelize the exterior. Is there a recipe you are using, or are you creating this on your own? In either case it will be fine to caramelize days ahead of time.

[jfood]

Jfood agrees with the previous two posters.

1 - caramelizing ahead of time and fridging or freezing should not be an issue
2 - caramelizing pearl onions to maintain the globe shape seems to jfood as an impossible task. The only exception is there is an oven roasted method posted by Joan N that has received tremendous reviews on outcome. Do a search for the oven roasted methon. Jfood thinks the thread was revived last week some time so it may be a few pages down on the home cooking board.

lets us know if you did, method, and results.

Good luck

[pennylane915]

Thanks, everyone. I do make up my own recipe, depending on what I'm using the onions for, but I will check out the oven roasted method mentioned above.

If my experiment fails, it will make for a really lovely green bean with caramelized onions dish! :o)

[cheesecake17]

I freeze in snack size ziplocks or disks, like jfood. They freeze really well and add lots of flavor quickly.

[Mary64]

I too love to freeze caramelized onions to save time. I have not had any problems.

[pikawicca]

I ALWAYS have little bags of caramelized onions in the freezer.

[jfood]

Here's what jfood does and it is on the calendar for this weekend if it rains:

1 -Go to Costco and buy 8-10 pounds of sweet onions
2 - Throw them in large stock pot and reduce and caramelize for a couple of hours
3 - Place in fridge and cool off
4 - Then take a large cookie sheet and make believe you are topping a hamburger in probably a 1/4" thick and round.
5 - Place these "onion rounds" in the freezer
6 - Remove and wrap each in saran wrap
7 - Place in Freezer bag and into the freezer
8 - When you make a burger, grab a packet, removed from saran wrap and reheat (jfood uses MV)

Works perfectly and beautiful caramelized onions available 24/7 for weeks to go.

[phantomdoc]

I used to use an ice cube tray but I defer to jfood.

They freeze well if properly sealed so there is no air in contact with the onions.

[phantomdoc]

I slice them in the food processor before cooking.

[FoodFuser]

I do the same "onion rounds in the freezer" thing, too.

The discs are good not just for burgers, but as quick melters when tossed into broth or soup.

I used to freeze them in solid square containers, but the cube is not as versatile as the disc.

I chuckle when the weekly grocery ad features onions at 19 cents a pound. Last year I snagged 50 lbs at $.09.

[tcamp]

But they keep for a week or so in the fridge. I always make more on purpose, then use them up on pizza, in burritos, or mixed with eggs.

[bigfellow]

In my experience, they tend to break down when frozen. The quality just doesn't keep frozen.

[greygarious]

I disagree with bigfellow. Like other posters here, I routinely freeze them in small containers. They may be a tad softer afterwards, but the flavor doesn't suffer. I also freeze small amounts of onions sauteed until just golden, which is useful when preparing a meal in a hurry. Onion prep and preliminary cooking can easily double the time it takes to make a particular dish.

[bigfellow]

I have always tried freezing them in large batches for restaurants. It never worked.
But I like the idea of freezing them in "rounds" to put on burgers. I'm going to try it tonight.

I always say that you learn something new everyday in the cooking business.