Freezing

Onions

Bulb onions store well in a cool, dry place. Freezing is usually not recommended.

Preparation – Choose mature bulbs and clean as for eating.

Water blanch for 3 to 7 minutes or until center is heated.

Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. These are suitable for cooking only.

Green Onions – Young green onions may be chopped for salads and sandwiches and frozen without blanching, but they will not be crisp. They will be highly flavored but may be slightly tough.

Onion Rings – Wash, peel and slice onions. Separate into rings. Water blanch for 10 to 15 seconds. Cool promptly, drain and coat with flour. Dip in milk. Coat with a mixture of equal parts cornmeal and pancake mix. Arrange in a single layer on a tray. Freeze. Pack into containers using plastic wrap to separate the layers. Seal and freeze.

To prepare, fry frozen rings in 375ºF oil until golden brown.

This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

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