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Taf · 14-10-2018, 18:43

I buy 25kg sacks as required, plus I grow other varieties (red and Spanish).

I make up BIR (British Indian Restaurant) base gravy for homemade curries, usually about twenty 500g packs per session.

Plus I make bases for French Onion soup that I freeze in batches too. And Italian style sauces for pizza and pasta.

And I also dehydrate onions for flake or powder.

Some packs slowly sink to the bottom of our chest freezer, only to be found when I do a total defrost once a year or so.

We like onions in this home.

14-10-2018, 18:43	#19
Taf cf.mega poster Join Date: Jun 2003 Location: Kairdiff-by-the-sea Age: 68 Services: TVXL BBXL Superhub 2ac (wired) 1Tb Tivo Posts: 9,812	Re: Frozen Onions I buy 25kg sacks as required, plus I grow other varieties (red and Spanish). I make up BIR (British Indian Restaurant) base gravy for homemade curries, usually about twenty 500g packs per session. Plus I make bases for French Onion soup that I freeze in batches too. And Italian style sauces for pizza and pasta. And I also dehydrate onions for flake or powder. Some packs slowly sink to the bottom of our chest freezer, only to be found when I do a total defrost once a year or so. We like onions in this home.