I couldn't resist and before I knew it two bags had mysteriously made their way into my kitchen.
So faced with 20 kilos of brown onions what was I to do?
Well first off I roped in all the family and had them take turns at peeling - a half a bag each. That was the worst chore over and done with.
Then I took out the food processor and, using the chopping blade, I processed half of them. Now that's a lot of chopped onion, and I did it in batches. With my trusty 1/2 cup measure I portioned those chopped onions into ziplock bags ready to go into the freezer.
Those bags of frozen onion will be used to prepare rissoles and burgers, meatloaf, pies, soups and stews, casseroles, pies and quiche and anything else that needs diced or chopped onion this winter.
The remaining onions were sorted and any small enough to roast were blanched, drained and put onto a baking paper lined baking sheet and then flash frozen. I'll use these for our Sunday roasts. When they are completely frozen they'll be bagged up too.
That left about 7 kilos of rather largish onions. Those were sliced on the mandolin. They will be great for hamburgers and steak sandwiches and crumbed they'll make lovely onion rings. The mandolin had them sliced up, into lovely even slices, in no time. And again they went into ziplock bags, this time in 1 cup portions.
Now there is a green bag in the freezer, full of packets of diced, sliced or whole onions.
It did take a couple of hours to process that 20 kilos, but it will save me a lot of time over winter. When a recipe calls for onion I will be able to just pull a packet out of the freezer.
And know that I've saved around $24 too.
What do you buy in bulk to prepare ahead and freeze? Leave a comment and inspire us!
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