Batch, Fridge and Freeze: Caramelized Onion

March 30, 2009

A few days ago, we learned how to batch and fridge pre-chopped onions.

As you can imagine, you can do the same for sliced onions. And you can go even further with this… Sauteed onion, of course, and caramelized onion.

I love caramelized onions, but as we all know, it just takes so long and it’s like a crying fest!  I used to practice the “batch and eat everyday and get sick of it” method.  I always made a huge batch of onion soup (like 5 Qt/5L for two of us), eating onion gratin soup for days, sometimes more than once a day – and I got tired of it.  (How many of you relate with that?)  Especially because I’m so not creature of a habit, and I need variety consistently.

Now I  “batch and fridge”  my caramelized onions.   Some become onion gratin soup, some go on top of my pizza (caramelized onion and goat cheese pizza is the best!), or on burgers.

AND (drum rolls, please….) I freeze some in a zip lock bag for a future use.

When you want to freeze something, it’s crucial to spread it relatively thin, about ¼-1/3 inch, so that it’s easier to break it off only the amount you need. I use a Quart bag, and if it’s thicker than that, I use a second one. It’s helpful to create creases with a thin, but dull object, like a chopstick so that it’s even easier to break it off.  I like to have a both vertical and horizontal creases for smaller amount needed, if it’s on the thicker side.

So now I can always enjoy my onion gratin soup, whenever I want! So can you.

Recipe: Instantly in Paris, Onion Gratin Soup

  1. Break off some frozen caramelized onion and pour some hot water or broth on it. Adjust seasonings.
  2. Top it with toasted French bread, and lots of grated Gruyere cheese (grate extra for other uses.)
  3. Bake it until golden-brown and bubbly. Instant gratification with authentic flavors!

Hmmm… I’m getting hungry… Let’s make one with the onion I have in the freezer now! (My bread also came from the freezer.)

10 minutes later…  I’m transferred to a bistro in Paris. (It’d  take even longer if you order one there!) I’m in heaven…

Tip: To save time and electricity/gas, use toaster oven to bake your soup.  It requires a lot less energy and no pre-heating.

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{ 3 comments… read them below or add one }

1 Amy March 31, 2009 at 7:02 am

Oh la la! J’adore Soupe a l’Onion!

2 mari March 31, 2009 at 1:53 pm

Hi Amy,
Thank you for your comment!
When you have time, make a larger batch, because whether 1 or 10 onions, the effort and time required for caramelizing is pretty much the same. Once you have some on hand, you can eat your favorite soup whenever you want to — if there’s an oven-toaster at work, you could even bring some for lunch in pyrex!

I’ll also post the recipe for caramelized onion and goat cheese pizza.

3 dragonlife May 20, 2009 at 1:07 am

Now, you have to try to make onions confits.
It is very similar. I use red wine, port wine, vinegar and honey among other things!
Bravo!
Robert-Gilles

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