Fry onions and freeze on stock
? Convenience Food? is no longer a taboo in starred restaurants today. Why not use this convenience at home? For example, with onions that go well with many dishes, including vegetarian ones.
If you have nothing better to do, you can take one kilo of onions or more, peel them, cut them into not-too-small pieces, and braise them gently in the fat of their choice, with pepper and salt. The pelling is greatly facilitated if you water the onions before. Not too many at a time in the pan, with really large quantities best in portions, conveniently in two pans simultaneously.
Freeze in flat-coated bags, then it is easier to remove even smaller portions.
Please do not compare with fried onions from the bag, that's something completely different.
