If you think about it, a lot of recipes start the same way, sauteing onions with, depending on the cook, garlic, celery, carrots, or peppers. You probably have your own preference that you use more than any other. Well, on a day when you have a little extra time, make a huge batch of it, make your meal with a portion of it, and let the rest of it cool. Then measure in 1/2 or 1 cup portions and freeze.
When you are rushed or tired and need some, you can thaw out however much you need. You might even want to make a couple of variations, such as onions and peppers, and onions and celery, or with garlic, and without.
Source: This is inspired by pure laziness, a little work one day saves me a lot later!
By Free2B from North Royalton, OH
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This might come in very handy when making quick soups too.
Having a good base flavor already going would sure give the cook
a head start on quick luncheon meals too.
I love the aroma of those aromatic veggies as they cook too.
Thanks for a great tip.
Pookarina
Now, why didn't I think of that? I've figured out that I can freeze fresh, diced onion for use later, but hadn't thought to try sauteeing first. Thanks for the idea!
Great idea, I'm all for this kind of thing. I also keep a large empty ice cream tub, or butter tub in my freezer and any veggie's left over or bits of pasta get put in there, when its full I put in a large pan with our favorite stock and make a hot pan of veggie soup. My kids like it blended served with homemade garlic bread, cheap meal but very yummy.
Great time saver. Thanks for sharing.
Keeper
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