Having pre-cut or chopped onions and garlic in your freezer can help speed up your dinner prep.
Freezing onions: The quick way – Peel and quarter onions, place in a food processor and pulse until chopped. Label resealable freezer bags with the amount and date, scoop about approx. 1 cup (250 mL) to equal 1 chopped medium onion, place in bag, press air out as you flatten the onion in the bag, seal and freeze. The not as quick way – peel, quarter and chop by hand, wearing onion goggles to prevent crying! OR Professional home economist tip: place onions in the fridge for about an hour before chopping to reduce your tears.
Frozen onions need to be taken out of the freezer the night before and thawed in the fridge to be ready for soups, stews or curries. Thawed onions don’t work as a side dish or in burgers, they are too soggy once thawed.
Freezing garlic: peel garlic, place in a food processor, add cold pressed canola oil or extra virgin olive oil, and pulse. I like it slightly chunky, see picture. I usually peel about 60 cloves at a time and use ¼-½ cup (60-125 mL) of oil. I drop it by spoonfuls into silicon candy molds. Freeze, transfer to a freezer plastic bag, label and use within 4 months.
Frozen garlic is perfect to drop into for soups, stews, curries, stir fries or sauces. To be food safe only use frozen garlic from its frozen state. Do not thaw first.
