We discovered last year that frozen onions were our preferred method. What we didn't care for was the onion juice that was created when thawed. We chopped and froze fresh in a zip lock. Would freezing prior to bagging help. Not sure I want that odor in the freezer
So you are saying you roast whole or chopped onions, bag, freeze ?? Need more details as it sounds interesting.
Sweetie cans course chopped onion. With just water, I suspect. Work well in a lot of dishes. We can keep them in the cold room in mesh bags that works well for a reasonable time. If not supervised, I tend to use too many in most anything..
Far north west CANADA
The farther north you go the more thing that will want to eat you and your horse... Grandpa Gilbert
Yes that is exactly what I do. I cut in the shape I want for a desired future meals, such as chili - chopped; spaghetti sauce- chopped; along side delicious steaks - quartered. I leave at least 10 hole just cutting off the ends and peeling of course for all of them.
You can do them in your crockpot which is the preferred method for really deeply flavored onions, or when I'm in a hurry are use the Insta pot. You have to drain off more fluid from the Insta pot but I save it for soup. Google "caramelize onions" and you'll have the precise time and temp. I do 5-8 pounds at a crack. Cooks down to about 16 1"x1"cubes of onions that I freeze.