I soften (but not colour) finely chopped onions in butter or oil and when cool freeze them in an ice-cube tray. Decanted into a labelled freezer box they're ready to whip up a rapid ragu at any time. I do the same for soffrito too. (Onions, carrots, celery finely chopped together)
Cooked onions ready-to-go in cubes
Posted by elizabethdavid
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