freezing caramelized onion

Making a ton of caramelized onion right now because, well, it's cold out, they smell good, and why not?

I'm making soup and dip, but will still have leftover. What's the best way to freeze and then defrost them? Preferably without adding additional oil.

Serious Eats Newsletters

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

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: