Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first? Thanks!
I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?
Caramelised onions seem easier to make in large batches, so could I make a big batch then freeze them in say, ice cube trays, for later use? Or would this have a detrimental effect on them?