Why Freezing Raw Onion Isn't The Best Way To Preserve It

Being one of the most utilized veggies across the world, it is a good idea for home cooks to have a supply of onions on hand. Though there is such a thing as too much, sometimes, that extra-big bag of bulbs is on sale and we just can't deny ourselves a good deal. Even if you store onions away from potatoes in a cool, dry area, they will spoil given enough time. But this is why we have freezers, right?

Not so fast. The best way to store onions so they stay crisp might not be an option if you have an overabundance, but according to Patrick Ochs, Corporate Executive Chef at INK Entertainment, the freezer is not this vegetable's friend. When it comes to freezing onions, Ochs doesn't recommend it. "Freezing whole, raw onions isn't the best method if you're aiming to preserve their texture and flavor for later use," he says. "When frozen as a whole, raw onion tends to lose its crispness and becomes mushy once thawed."

The reason those pungent bulbs don't freeze well comes down to their biological design. According to Ochs, "The high water content in onions turns to ice, which disrupts their cell structure, and when they thaw, they can become overly soft and watery, making them less desirable for certain dishes, especially if you're hoping to slice or dice them for fresh use." There is a better way to freeze onions if you must, but don't count on topping a salad with them.

Freezing whole bulbs is a mistake, but that doesn't mean you can't use the ice box to extend the life of your veggies if it is between that and throwing them out says Ochs. "I wouldn't recommend freezing onions but if you do," he notes, but "I would chop or slice the onions before freezing. The best method is to flash freeze."

Flash freezing is a method of preserving food in individual portions before storing for the long term. The technique is similar to how you store Brussels sprouts in the freezer without experiencing a soggy thaw when you pull them out. Per Ochs, "Lay the chopped or sliced onions out in a single layer on a baking sheet or tray and freeze them for a couple of hours. This prevents the onion pieces from sticking together and makes it easier to grab only what you need later. Once frozen, transfer the onions into airtight freezer bags or containers, removing as much air as possible to prevent freezer burn."

If you follow this process, you'll be able to preserve your bounty of bulbs, but they will lose some of their versatility. "Frozen onions can best be used for stocks, soups or making a purée," says Ochs. Although they won't be great for every dish, your frozen veggies will save you time with the next soup you make because they will already be cut to size.