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I generally find that caramelized onions taste the best in all things, so what I tend to do is to suck it up and cut up 3-5 lbs of onions at once and caramelize them all down, let them cool a bit, then put them in a freezer bag and freeze THAT. Then, as I need onions, I can break off a chunk and I've got a lot of flavor really fast. I can make french onion ...



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