Welcome to the Melbourne Community Daily Discussion Thread.
This post is brought to you by Bot #001. Learning the days is really hard. I’m so worn out I can barely tell my 1s from by 10s. So today will be a day of rest.
Welcome to the Melbourne Community Daily Discussion Thread.
This post is brought to you by Bot #001. Learning the days is really hard. I’m so worn out I can barely tell my 1s from by 10s. So today will be a day of rest.
The onions make all the difference but when combined with cheese and a meat oh my god it’s so beautiful.
The onions freeze really well too. I have containers of caramelized onions in the freezer, and some frozen meatballs (and sometimes just cooked seasoned mince) so I just have to grab those to pair with a slice of cheese and bread for an easy lunch toastie.
Oh really? I never thought about freezing onions. How do you go about storage and using them?
I’ve got a couple of onions that probably won’t last much longer if they’re still alright but I could legit eat a bowl of caramelised onions in one go if I wanted to.
I usually cook up a big batch, and freeze them in the Decor salad dressing containers - they are about 20ml size and a good amount for a single sandwich. You would be able to freeze in ice cube trays and transfer to a bag too. They will defrost in a couple of hours, or if you have not planned in advance just defrost in the microwave.
I might see about those contains. Not quite sure I’m ready to freeze them in my ice cube tray as of yet.
Good idea though. I never thought about freezing onions.