- Author: Vivian Patterson
I have a small growing area at the side of my house in Bishop that gets lots of heat and very little sun. I started planting onions in this area about 10 years ago but found that the bulbs never got more than 1-2” in diameter. Now I intentionally plant onions there every January that I freeze whole.
Here is my process.
After the onions have been picked, dried, & cleaned up, separate into groups according to size.
Peel onions keeping sizes separated.
Blanch Onions for 3 minutes. (Here is how to do this.)
Drain and Prepare to Individually Freeze, Freeze until frozen solid. Overnight is good.
When frozen, remove from freezer. Label Bags. Put desired portions into bags.
Seal all bags. Remove air before sealing.
Notes about Frozen Onions:
- Frozen Onions should only be used for cooking. They are no longer used raw.
- Very small frozen onions may be used in recipes calling for frozen pearl onions.
Uses for Frozen Onions:
- Roast Meats*
- Boeuf Bourguignon*
- Coq au Vin*
- Braised as a side dish (https://www.food.com/recipe/braised-onions-a-la-julia-child-148656)
- Sauteed as a side dish
*Braise your onions first. See braised Onion recipe link. Always thaw your onions before braising.
Editor's Note: The Master Food Preservers have a demonstration plot at the Bishop Community Garden. They use the produce from that garden to share safe food preservation practices. As many readers of this blog may have onions ready in your garden, this may be of interest to you. If you have questions about home food preservation, please send your questions to the helpline: email@example.com. To learn more about raising onions in the Eastern Sierra this this fact sheet: https://ucanr.edu/sites/