How to Freeze Onions to Keep Them Fresh Longer

Ever find yourself with half an onion left over after cooking? Sure, you could wrap it in plastic or toss it in a container for a day or two in the fridge, but here’s a pro tip: you can actually freeze your onions so they’re ready to go for your next meal!

Your Guide to Freezing Onions

If you want to make your harvest (or that bulk bag from the store) last longer, freezing is a fantastic option. Frozen onions stay good for up to a year, and the best part is you can grab just a handful whenever you need them. Before you start, you’ll need to peel them and chop them up—fine or coarse, depending on how you usually cook. Just a heads-up: onions do lose a bit of their punchy flavor over time in the freezer. I wouldn’t recommend freezing massive amounts if you aren’t going to use them within a few months.

Freezing Onion Rings

First, peel your onions and slice them into nice, thin rings. Spread them out on a baking sheet or tray so they aren’t overlapping—this keeps them from freezing into one giant onion-clump! Pop the tray in the freezer for about an hour. Once they’re frozen solid, transfer them into a freezer bag or container and stick them back in the freezer.
Quick tip: Frozen onions are strictly for cooking or sautéing. If you’re making a fresh tomato sandwich or a salad, you definitely want that crisp, fresh crunch. Frozen onions get a bit soft when they thaw, so it’s best to toss them directly into your hot pan while they’re still frozen.

Freezing Diced Onions

Diced onions are super convenient. Just peel, chop, and do the “tray freeze” method for an hour before bagging them up.
Want to be even more organized? Use an ice cube tray! Pack the diced onions into the slots to create “onion cubes.” It’s the perfect way to have pre-portioned flavor ready to drop into any dish.

Freezing Onion Puree

If you love using onions as a base for flavor but don’t want the texture, onion puree is the way to go. It’s a lifesaver for soups and sauces, and the best part? The blender does all the tear-inducing work for you! Just peel them and cut them into chunks first.

1. Toss your onion chunks into the blender.
2. Pulse until you have a thick, smooth paste.
3. If you’re doing a big batch, work in smaller portions so your blender can get everything nice and even.
4. Spoon the puree into ice cube trays.
5. Freeze for about four hours.
6. Pro tip: Cover the tray so your whole freezer (and your ice cream!) doesn’t start smelling like onions.
7. Once frozen, pop the cubes out and store them in a freezer-safe container.

Freezing Blanched Onions

Some gardeners prefer to blanch their onions before freezing to help preserve them. To do this, peel and chop them to your preferred size first.

1. Bring a large pot of water to a rolling boil.
2. Once it’s boiling, toss in your onions.
3. Let them cook for about 5 minutes (maybe a little longer if you have a huge batch).
4. If you’re doing small dices, use a mesh strainer or blanching basket so you don’t lose them in the pot!
5. Keep the lid on while they simmer.
6. Use a slotted spoon to scoop them out.
7. Immediately plunge them into a bowl of ice water.
8. Give them a stir so they cool down quickly and evenly.
9. Drain them well in a colander.
10. Pat them dry with a clean kitchen towel—getting rid of extra moisture prevents ice crystals.
11. Pack them into a labeled freezer bag and you’re all set!