🧅 Freeze Roscoff onions: raw, blanched or cooked – Neary
Want to enjoy the sweetness of Roscoff onions all year round 🥗? Freezing is your anti-waste ally, to savor this Breton treasure even out of season 🌱. Whether you have a surplus of the package of Roscoff AOP onions or just want to cook smart, discover how to properly freeze raw, blanched or cooked Roscoff onions . You'll see, it's easy, quick and ultra-practical 🤩!
- Raw Roscoff onions : peel, slice, or dice. Pack flat and freeze quickly. Ideal for direct cooking without defrosting 🔥.
- Blanched onions : immerse in boiling water for 2 minutes, cool immediately, drain well. Perfect for keeping the onions soft and colorful 🌸.
- Cooked onions : fry in a pan or pickle (without browning), let cool before freezing. A real bonus for saving time in the kitchen!
Freezing summary table 🧅
| Type of onion | Preparation | Key step | Freezer life | Recommended use |
|---|---|---|---|---|
| Raw onion | Peeled, sliced or diced | Freeze flat, well wrapped | Up to 10 months | Direct cooking (simmered dishes, sauces, pies, etc.) |
| Blanched onion | Boiled for 1-2 minutes then cooled | Drain and dry thoroughly | 8-10 months | Soup, gratin, stir-fries, omelette |
| Already cooked onion | Pan-fried, candied, or stewed | Let cool completely | 8-10 months | Side dishes, quiches, burgers, pancakes… |
Steps to Freeze Roscoff Onions (Easy Guide)
- Prepare your Roscoff onions : peel, remove the root and the first skin. Cut as needed (rings, cubes, strips, etc.). A good knife and off you go! 🔪
- To freeze raw : Place your pieces flat on a baking sheet lined with baking paper. Place it in the freezer to freeze quickly (1-2 hours). Then, transfer to airtight bags or a box 🥡.
- To blanch : Boil a large pot of salted water. Plunge the chopped onions for 1 to 2 minutes, then immediately refresh them in a bowl of ice water. Drain thoroughly (very important to avoid ice blocks!) ❄️.
- To freeze cooked : gently fry in a pan, without browning. Let cool, then package in portions. You can also candied (without excess oil) or lightly caramelize, depending on your use.
- Pack well : Use freezer bags, removing as much air as possible. Portion out so you only use what you need. Label each container carefully with the date 📅 and the type of preparation.
- Store and use : Store in the freezer (ideally at -18°C). Use directly for cooking, no need to defrost for most recipes: perfect for soup, pies, sauces, stir-fries, etc.
FAQ – Freezing Roscoff onions
Why blanch onions before freezing?
Blanching Roscoff onions helps preserve their color, crisp texture, and limits odors when frozen. It's also super useful if you plan to use them in a pan or gratin 🤗.
Do raw onions go soft after freezing?
A little, yes: freezing breaks down the fibers. But for cooked use (soup, sauce, stew), no problem! To keep it firmer, choose the blanched or precooked version.
Can you freeze whole onions?
It's best to avoid them: they risk becoming mushy when defrosted. Cut them, at least into quarters, for a better texture and quick cooling 😉.
How long can Roscoff onions be kept frozen?
Up to 10 months for raw, 8 to 10 months for blanched or cooked. Beyond that, they lose flavor. Remember to use up your old bags first 🥲.
How to avoid odors in the freezer?
Wrap your onions tightly in airtight bags, double-sealing if necessary. You can also add a small sheet of paper towel to absorb moisture.
Any recipe ideas with frozen Roscoff onions?
Of course! Use them in pies, omelets, soups, stuffings, or as a base for your air fryer or stew dishes . Their sweet aroma enhances everything 🌟.
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