Home Cooking 8

Onion shortcuts

greygarious | May 4, 2008 10:54 AM

When cooking onions are on sale, I load up and devote several hours to slicing/chopping and cooking them to various degrees. Then, they can be frozen in small amounts, to reduce preparation times for various future meals. In a large saucier, I saute them over medium heat, in oil/butter/bacon drippings. I remove some as I go along, at different stages, from just translucent to golden soft to browning to caramelized. If starting with a large enough amount, I end up with enough caramelized onions to make a pot of French Onion Soup. Having the frozen cooked onions at the ready makes it easy to doctor up disappointing recipes and things like the canned soups we hate to admit keeping on hand for sickness and sundry "emergencies". As a rule, a pound of onion yields a cup of well-cooked onion.

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