This may be simple but I can’t do it. Is there a way to freeze chopped onions without them coming out like a onion block? The ones in the supermarket work great.
Thanks,
Rick

I had a friend that worked at Bird's Eye where they froze vegetables. He told em that there are two keys to the processes-make sure the onion is a dry as possible (after you dice it up make sure to towel dry the pieces as dry as possible) and then get them to freezing quickly. A normal refrigerator freezer will not do this-what we do is get dry ice, put the green peppers, onions and other types of veggies in freezer bags and then drop them into the dry ice chest until the individual pieces start to set up-then move them to the frig. freezer.

if you can;t get dry ice, spread them out on waxed paper on a cookie sheet, he;s right about the water though, best tip for that is a ultra sharp knife. and don;t chop like a ginsu madman, that busts the cells up and the water drains out. same thing happens with a food processor.. old head chef and a carpenter used to tell me, measure twice cut once. makes sense in alot of things.

Definitly get them dry as possible, and spead on a cookie sheet to freeze initially. When you buy them at the store, they are IQF.
Individually Quick Frozen

Thats why they do not "lump" up.

the wife cuts all her veggies and put on a sheet pan into the big freezer till they are firm then sheput into vacume bags and I vacume them. they come out in little pieaces,not a glob.
she does her okra that way to fry it later and comes out great.

Get your knife razor sharp first. This is an absolute must! If you get lots of tears when you cut onion then your knife is too dull; sharpen it. Peel the onion and cut it in half. Cut it into slices across the wide side about 1/4 inch thick without cutting through the stem. Next slice downward cutting the onion into sticks again without going through the stem. Next cut across the top cutting it into a dice and toss the remainder of the stem. Scatter the pieces on a paper towel and cover with a second paper towel. Pat dry as well as possible. Transfer to the cookie sheet and place in the lowest part of your freezer for about fifteen minutes. Bag them in Zip locks as quickly as you can possible move and return them to the freezer. Question, why freeze?? Deylhdrated and reconstituted are just as good and I like the transportability of the dehydrated as well as using the dry flakes in gravy recipes!

I have never dehydrated vegs. how do you do yours? Was just thinking of a way to store the onions I grow, dont like to have them spoil. Just me now and I dont eat that many by myself.