Hey there SE-ers,
I had the good fortune to come across a bounty of onions this week (an onion-averse friend offered me the share from her CSA). Lucky us, Mr. Shasta loves onion dip, so I was thinking I'd make some. But, rather unfortunately, he's traveling for the next week and a half. I'd like to be able to throw the dip together quickly when he gets back without the fuss of caramelizing the onions, so could I do that part now and freeze them, or will it ruin the texture?