Can caramelized onions be frozen?

Can caramelized onions be frozen without negative change in texture/color?

It burns to slice six onions and stir for 45 minutes, but it burns more when someone last-minute cancels on you and six onions worth of french onion soup. Help me out seriouseats folks! :)

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.