Hmm. Naw, i enjoy peeling and slicing apples for pie, and i enjoy deboning a joint of meat, but I’d just as soon not slice onions. I have to set up next to the exhaust fan, and clean up meticulously. It’s just a nuisance.
That being said, i had no idea frozen onions were a thing. I freeze leftover scraps of onion for soup, where I’m going to cook the hell out of it anyway. But those are the only frozen onions I’ve ever used, or even knew about.
Now i must investigate.
I didn’t either. Until I discovered them!
<Cue harp music and choirs of angels singing>
Now I’m never without a couple of bags in the freezer.
Count me with those who chop a whole onions then store the unused amount in a container in the fridge. Personally I use a screw-top piece of Gladware. I also have a couple of bags of frozen pearl onions in the freezer for soups & stews. Plus a jar of cocktail onions for those times I’m feeling puckish and want a Gibson instead of a martini.
I routinely chop and freeze my own onions and put in ziploc bags for later use in soups, stews, or whatever any time it looks like they’re wanting to sprout and there won’t be enough time to use them all up.
I agree as well but, clearly (reading this thread), it’s not for everyone.
It’s just so simple though…as prepping things goes in a kitchen. I find it satisfying. Like at least I can do this one thing correctly.
For stir-frys and other hot, fast applications, I’m in the group that always uses fresh. Any partials (rare) are put in a small reusable container in the fridge and are pretty much always gone long before freshness is an issue. My wife and I like onions a lot. 
I have frozen pearl onions for various slow cooked dishes, or for being roasted in a pan and added to another dish, as otherwise they tend to be insanely expensive.
As for chopped, frozen onions, I normally end up with one or two gallon bags worth from the end of season culling at my MiL’s garden, which I use for French onion soup - I don’t care about water loss because that’s the goal, and since the original quality is darn high, anything lost to freezing is more than compensated for.
I knew they were a thing, and in March 2020 I bought a couple of bags because we use a lot of onions and the grocery store was cleaned out of all onions at the time. I think I used one bag. They are a bit watery and have less flavor.
I love caramelized onions, and other cooked onions. I tend to buy sweet onions most of the time, which don’t make me cry when I chop them. Because I like them so much, I rarely use less than a whole onion in a dish.
I bought a regular yellow onion and chopped it last week, and as someone else mentioned, it was actually dangerous, my eyes were watering so bad. My knife is extremely sharp, and I had to keep taking breaks so I wouldn’t lose a finger tip. I really don’t want to have to start wearing goggles for cooking, but I’d rather have fresh onion than use frozen for most of my cooking.
I never buy frozen onions, the fresh ones are cheaper and I don’t mind chopping onions. I don’t run into the only need a quarter of an onion issue because I don’t think i have ever made 1 serving of anything in my life, leftovers are great as the next day’s work lunch or a fast dinner when dragged out of the freezer.
[and in the past 6 years dicking around with chemo and radiation effects, we made a gallon at a time of rischert and juuk, classic chicken noodle soup [with orzo not egg noodles] and frozen in 8 oz portions so all I had to do was grab and nuke, when my energy levels were pretty much zilch. ]
Rischert is from Mom’s family recipe, variants of it had been found in an archeological dig in the Hallstadt Salt mine, Juuk/congee is a chinese recipe from my grandmothers school roommate who was also a world class chef.
I agree as well. I’m pretty happy with the way my knife works through those onions – I never tear up, but I assume that is due to wearing glasses? As in, I’ve literally never teared up from cutting an onion that I could think of – be it white, red, or yellow. Or maybe I’m a mutant. That’s always possible. (Of course, similarly, when I’m frying chiles or even cutting them up, my wife is six feet from me and is gagging and coughing like her lungs are on fire, whereas I’m over the pan or cutting board with nary a sniffle. Hell, she’ll even be upstairs and yell down “TURN THE FAN ON!!!” when I don’t even notice.)
Personally, I wouldn’t buy the frozen onions pictured due to the price/value.
One bag says it equals two medium onions. Price $2.79.
Two medium onions from the same store, purchased today, $0.59.
Same reason I skip the packaged fresh fruit that is chopped for you. I get paying more for someone else to do the work but the price premium on those is steep. Better to cut my own fruit (except mango…I love it but it is such a pain in the arse to cut).
And things like fresh onions and garlic are dirt cheap (and they go such a long way to making yummy dishes).
I wasn’t aware that this product was available. And besides …
Yea, I love it, garlic, too. It’s getting to be chili season, hooray. Almost any fruit or vegetable prep is pretty fun, though I confess the entertainment wore off when supreming a few grapefruits over the summer.
I’m ok with mango but I think my pineapple cutting days are over.
I’m the opposite. That big pit in the center of a mango is a pain to carve around. Pineapple…just slice off the outside, cut in quarters and remove the core. Easy peasy.
But if you do it that way, you lose a great summer beverage container!
Me, I like shallots. They’re also small enough not to generate leftovers.
Are you familiar with these tricks?
I’ve done both. I find that storing the onion too long in the freezer makes the freezer smell off. Along with anything that not sealed in plastic.
FYI, I store fresh onions in the fridge and don’t have the problem with tearing up
I don’t know about frozen regular onions, but every now and then I make a batch of caramelized onions, then freeze caramelized-onion patties for when I’m in the mood for a burger or a steak or something. Who wants to spend an hour making them every time? They keep very well, and are easy to thaw out and use.
(If you tear up when cutting onions - try swimming goggles!)
If you tear up while chopping onions, get a sharper knife and fresher onions.
No thrill for me but after chopping thousands of onions in my life it is an insignificant task. I have literally been distracted when starting to chop an onion and when my focus returned the onion would be chopped.
Plastic wrap seals an onion tightly with no drying so I cut off what I need to chop and wrap up the rest.