by Texas homesteader~
Almost every savory dish I cook includes sautéed onions and/or garlic. But although I’ve found a way to easily Preserve Garlic for cooking, I don’t always have fresh onions.
So I wondered, why not take this glut of Harvested Onions and chop/sauté them now for use later? (smacks forehead) why didn’t I think of that sooner??
Preserving Fresh Onions
Back in the day, I’d chop & freeze raw onions so I’d have them available if a fresh onion wasn’t. But of course you know the texture of frozen onions changes when it’s thawed.
Not a big deal if you’re adding it to a dish you’re cooking because obvs the texture will change when it’s cooked anyway. But it is harder to sauté frozen chopped onions for my dish. So I often just toss them in thawed but raw.
This day I had quite a few onions to deal with. I’d already dehydrated some onions for use in simmering soups & such this winter. And I’d also Dehydrated The Scraps to grind with my coffee grinder to make onion powder too. No waste!
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Easier Sauteed Onions
But now I’m going to chop all these onions and sauté them in a small amount of Bacon Grease, just as if I were about to cook with them.
Thankfully (and I mean THANKFULLY) my mother bought me this *Onion Chopper years ago. Because if not for that handy little chopper I’d be hours chopping onions. (and crying because of the fumes too!)
As it was, I simply skinned the onion, cut off the neck portion and the root section (and dehydrated them for onion powder the same as I’d done before) and sliced each onion into about 1/4″ slices.
Then each slice was placed on this chopper and BOOM! Diced onions!
I put a small amount of bacon grease on my 2-Burner *Cast Iron Griddle and sautéed them while I was preparing the next round of chopped onions. I filled that baby up 3 or 4 times before I’d gone though all of these fresh onions!
Storing Sauteed Onions
Then I placed the sauteed onions in a metal bowl and allowed them to cool. Finally I repurposed zippered bags from food purchases and spooned in those onions. I gently pressed the bag to flatten out the onions too.
Then I used my *dough scraper to score the onions through the bag into smaller 1.5″ square sections. I didn’t press hard, just enough to make a small indention. This will help when I’m using those frozen onions since I’ll be able to easily break off small sections for my recipe.
Then I carefully placed those bags on a cookie sheet and slid them into our chest freezer. I’ll leave them there at least overnight. Then they’ll be frozen solid.
But you know how everything looks the same in your freezer? It’s important to label these onions !
So I wrote out a quick label on a piece of paper I cut out of an old envelope. Then I slid all three of these repurposed bags into a single heavy-duty freezer bag. The label goes inside the freezer bag (but outside the bags holding the onions) and then I replace the whole shebangie into the freezer.
Now when I need some sautéed onions I only have to go to my freezer, pop out a square or two of them and use them in my recipe. They’re already sauteed to perfection!
By doing this, the onions have been preserved so there’s no food waste. And I’ve made my own convenience food too – as close as my freezer.
- Homemade Mayonnaise
- Baconnaise – Bacon-Flavored Mayonnaise
- Fast Food: Basic Mix-n-Pour BBQ Sauce
- Honey-Sweetened, Smoky BBQ Sauce
- BBQ Rub & Beer-Based Mop Sauce Recipe
- Thousand Island Salad Dressing
- 1-Minute Creamy Salad Dressing Filled With Probiotics
- Sweet/Savory Pear Relish
- Fresh Pico de Gallo
- Fresh Herb & Olive Oil HERB BOMBS
- Quick Garlic/Herb Sauce Using Fresh Herbs
- Oats Can Substitute Easily For Bread Crumbs
- MYO Pinto Bean Seasoning Mix
- Instant Pot Boiled Eggs WITHOUT The Shells
…and MUCH more
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