I realize I've been gone a long time. Between my main blog, my job, and my hobbies, I don't always think about the foodie blog as much as I should have. I don't know if this is the return, but I do want to share more of what I make in the future.
So here's my talk today, it's below the cut (spoiler: it has to do with onions)
So with onions, you've noticed a few varieties while traipsing around the produce section. Big ol' red ones, Vidalia size, white, pearl, etc. The biggest one I want to talk about today is the yellow one!
^ those. They're so versatile and lovely and aren't super pungent when it comes to slicing and dicing them. You may also see them in those mesh bags cause they're sold in bulk. If you're looking to save some money (like I am lately, saving up for college tuition is going to eat up a lot of my free cash), grab a bag! They're usually sold in 3lb bags. If they're on sale, get more than one!
You: but snacks, I am by myself! I don't want to drown in onions.
Me: I have a secret. You can freeze them!
Yes. I was at the store yesterday and saw the yellow onions that sit freely for individual purchase were ENORMOUS. Almost mutant sized. No way was I going to conquer that onion before it went bad. But when I backtracked, I saw a 3lb bag of perfectly sized ones. I picked one up. Though it gave me literally 17 of them, I had a plan, and I'll share it with you.
I kept two or three out in my veggie and fruit bowl for the stuff that can sit at room temp (my onions are snuggled next to my bananas now), and I divided the rest into two separate bowls. One for slicing, and one for dicing.
I had already started slicing the ones in the bowl closest to you before I took the picture. But once they were sliced and shoved into sandwich bags, they laid pretty flat when I put them together.
There's seven bags, meaning seven onions were sliced and put into this gallon sized bag. Now if I need sliced onions for fajitas or in a beef roast, I can just grab a bag and toss it in.
And my diced onions! Great for everything else that would call for onions in a pan or pot. Onions typically freeze pretty well as long as the air is out of the bag, and don't take really any time to prep ahead of time. They don't usually turn to mush when you toss them into a pan.
If you want some other tips or tricks on freezing things, drop me an ask! Thanks for reading!
