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Get ahead of the game with this batch-cook caramelised red onion recipe, which can be made in bulk and frozen ready for whenever you need them. Check out our tips on how to use them below. See method
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How to use:
– Stir through the base of a shepherd’s pie or Bolognese sauce for a flavour punch– Spread over a sheet of puff pastry, crumble over goat’s cheese, scatter with thyme and bake until cooked– Mix with gravy granules and boiling water to make onion gravy.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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