Hi Chowhound folks! I'm new and very pleased to join this community! I'm so impressed with everyone's wealth of knowledge and ideas... I will do my best to be a good contributor, but for now I'd like to reach out to you guys for some ideas...
Got a great price on sweet onions at the farmers market and I wanna make a big batch of carmelized onions to use as well as freeze in small portions for future use...
Besides topping a crostini, how can I use these? I imagine they'll be great for weeknight cooking!
Also, should I freeze them with fresh herbs added or will that deteriorate the flavor?
Updated 1 year ago | 31
Updated 1 year ago | 0
Updated 10 months ago | 9
Updated 1 year ago | 10
Updated 1 year ago | 4