The Straight Dope

Go Back   Straight Dope Message Board > Main > Cafe Society

Reply
 
Thread Tools Display Modes
  #1  
Old 07-08-2009, 12:35 PM
Khadaji Khadaji is offline
Member
 
Join Date: Mar 2002
Location: Southern Pennsylvania
Posts: 21,601
Storing fried onions

I want to fry up some onions and store them for use in later dishes. This will prevent the partially-used onion from drying out and being thrown away, and prevent me from using too many onions just to get rid of it.

Is there anything I should know? Will they go bad? Lose their flavor?
Reply With Quote
Advertisements  
  #2  
Old 07-08-2009, 12:49 PM
Claire Beauchamp Claire Beauchamp is offline
Guest
 
Join Date: Apr 2009
Do you mean sauteed onions? Or battered-n-deep-fried, as in onion rings?

If you mean the former, it works fine. Saute to the desired degree of doneness, pop into a container, seal, and refrigerate. I don't know the official line on how long they'll keep, but a week would be my minimum guess.

Other options: Cook and freeze (preferably in portions suitable for whatever recipe you'd use them in) OR chop/slice, blanch, and freeze, just like you would any other vegetable.
Reply With Quote
  #3  
Old 07-08-2009, 01:12 PM
Khadaji Khadaji is offline
Member
 
Join Date: Mar 2002
Location: Southern Pennsylvania
Posts: 21,601
sauteed onions
Reply With Quote
  #4  
Old 07-08-2009, 01:58 PM
Bill Door Bill Door is online now
Charter Member
 
Join Date: Nov 2003
Posts: 3,353
I do that all the time. I sautee up a big mess of vidalia onions and red peppers in olive oil and garlic, then during the week if I'm making some eggplant or zucchini or spinach I'll just throw some of the pepper and onion mixture in. The flavor is just as good as when new, maybe better. Cover and store in the refrigerator. I make a new batch once a week or so, but it never lasts until the end.
Reply With Quote
  #5  
Old 07-08-2009, 02:37 PM
KneadToKnow KneadToKnow is online now
Voodoo Adult (Slight Return)
Charter Member
 
Join Date: Jul 2000
Location: Charlotte, NC, USA
Posts: 23,842
With something like onions, I don't think this can be stressed enough: use an air-tight container in the refrigerator.
Reply With Quote
  #6  
Old 07-08-2009, 03:03 PM
Auntbeast Auntbeast is offline
Guest
 
Join Date: Aug 2005
you can just chop them and freeze them. Works great, I've got 4 mason jars full in my freezer right now. Makes it easy to pull out just a handful at a time.
Reply With Quote
  #7  
Old 07-08-2009, 03:10 PM
purplehorseshoe purplehorseshoe is online now
Member
 
Join Date: Jun 2009
Location: Texas, USA
Posts: 7,693
Quote:
Originally Posted by Auntbeast View Post
you can just chop them and freeze them. Works great, I've got 4 mason jars full in my freezer right now. Makes it easy to pull out just a handful at a time.
Don't frozen onions get really mushy? I used to freeze chicken bones and veggie scraps for stock and the onions had always turned to bleah. Or do you use them in dishes where texture is irrelevant?

OP: I've frozen pre-sauteed onions before - works great! My favorite use was for a quick hot dog lunch, because I lovelovelove onions on a hot dog but the chopping and browning defeats the purpose of having a quick'n'easy snack out of the microwave.

I froze them in flattened sandwich baggies, so you can just break off a piece to use. I really found myself enjoying having browned onions in places where it would normally be too much time/trouble to go the one extra step otherwise and would simply do without.
Reply With Quote
  #8  
Old 07-08-2009, 05:56 PM
thirdwarning thirdwarning is offline
Guest
 
Join Date: Jul 1999
Depending on how much you need at a time, couldn't you cook them and stick blobs into an ice cube tray to freeze, then put them into a freezer bag to store? People do this with homemade baby food. Or plop them on a cookie sheet to freeze, then into the bag, same idea. You have individual amounts, but they can all be stored in the same bag.
Reply With Quote
  #9  
Old 07-08-2009, 10:40 PM
BiblioCat BiblioCat is offline
Guest
 
Join Date: Jun 2000
Quote:
Originally Posted by purplehorseshoe View Post
Don't frozen onions get really mushy? I used to freeze chicken bones and veggie scraps for stock and the onions had always turned to bleah. Or do you use them in dishes where texture is irrelevant?
I've kept chopped raw onions in the freezer, and then used them for sauteeing or cooking somehow. As long as you're cooking them, it doesn't matter if they've been frozen, IMO, at least.
If you need them to be lightly sauteed, and still crisp, fresh is always better.
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 05:12 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.

Send questions for Cecil Adams to: cecil@chicagoreader.com

Send comments about this website to: webmaster@straightdope.com

Terms of Use / Privacy Policy

Advertise on the Straight Dope!
(Your direct line to thousands of the smartest, hippest people on the planet, plus a few total dipsticks.)

Publishers - interested in subscribing to the Straight Dope?
Write to: sdsubscriptions@chicagoreader.com.

Copyright 2013 Sun-Times Media, LLC.