Please check the information at the National Center for Home Food Preservation concerning freezing onions linked below.

I freeze raw chopped onions that have been blanched, and onions cooked in all kinds of things stored in the freezer from Sloppy Joes, casseroles, soup, stew, bean burgers, tuna/salmon patties or loaf........

I even snip young green onions from the garden and store them in a recycled plastic bottle in the freezer.

Another option, if you don't like using fresh onions, is to use dried onion flakes for foods destined for the freezer. Dried onions (commercial or dehydrated at home) are a food storage staple and used in a lot of homemade convenience foods.

-Grainlady

Here is a link that might be useful: National Center for Home Food Preservation - Freezing Onions

Can you be specific about what you are making the produces watery onions when frozen? The solution may depend on the recipe you are using, although switching to dried onions, as grainlady suggests, is definitely an option that would work but may not be ideal for all recipes.

Lars

I also have frozen onions and cooked foods containing onions and don't seem to have the problem of them becoming watery. They do stink up the freezer something awful and make it smell like onions, so I store mine in the root cellar or I dry them.

Could you be more specific about what you are trying to freeze that has texture issues? Depending on the product, it may not be the onions...

Annie

Onions do not spoil soon, so I personally never had a reason to freeze them. Normally I have used them long before they can spoil. ;-) I only knew from other people who froze onions and got a watery pulp. But I'll try the tip from the National Center for Home Food Preservation. You never know when it comes in handy.

I primarily have this problem with an oven dish I make: vegetarian lasagne. I do not find it myself very annoying, but (because it is a dish that is liked very much) I give it away also. And some people complain about it. The dish contains: onions, courgettes, tomato's and mozzarella. At the moment I can not think about another dish that had the same problem. So it is not the onions alone. I'll take before and after pictures next time I am going to make this dish.

And I prefer fresh onions (and products in general), so I stick to them. :-D

Here is a link that might be useful: A sample of the product.

I chop and freeze fresh onions almost every week, and have never had a problem with them, of any kind. I find them months later in the bottom of the freezer and they are still good to use.

I would think in your lasagne might have too many watery vegetables - the tomatoes and courgettes would be more concerning than the onions in this dish. Cooked, or frozen and reheated, zucchini and tomatoes are going to add a lot of liquid to any recipe.

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Normally my pictures are for the world to see. For one reason or another that was not the case with this one. :-( Changed it, so you should be able to see it now. Sorry about that.

I am getting curious now. It is not necessary, because onions are cheap here the year around, but I am going to freeze some onions. I just want to know.

Now I think about it: I have seen this watery mess only with one person. So maybe it was something she did.

Everyone always told me that you can not freeze onions, that is why I thought it was the culprit.

I have frozen things with onions, tomato's and courgettes, but maybe it is because I in this case use all three, or because it is made in the oven instead of on the stove.

I Googled a little (now) and most people agree that it is possible, when you are going to use it to cook. Not when you need it raw.

Well, I have something to try out.

One thing you may be able to try in the lasagna dish is to mince the onions very finely (in the FP) and then squeeze some of the moisture out through a cheesecloth or sieve. I would save this liquid, which you could either cook down or use in another dish. After you have squeezed water out of the onions, you should have less of a problem.

If you are adding raw onions to the lasagna, you could switch to sauteed onions, and these would have less water. This might be a better solution than squeezing the water out, but it would also give a slightly different, sweeter, flavor.

Lars

Onions in my freezer are in many prepared soups, chili, etc. And similar to grainlady's list. I've not had a need to freeze fresh. I only make lasagne in the late summer/fall when the garden is over producing. I make it in my big turkey roaster and it weighs a ton! I under cook it by 1/2 hour, let it cool and set. Then slice and freeze. Re-heats lovely. I do put the most watery veggies as the bottom layers so most of the moisture adds steam while cooking. First layer bottom is mandolined sweet potatoes. Half way up is an onion and mushroom layer that are caramelized beforehand, and to sweat out the liquid of the mushroom. A bit different every year depending on what is at hand...
Just an example of thinking through what might be causing your individual recipe and how to handle onions....caramelizing first will add such rich flavor to other veggies that you may want to stay a bit more 'fresh' in flavor.
If i know i will be freezing something, i just prepare a bit differently sometimes.

Made a pasta salad for tonights bbq. The sauce base was chilled first. All the crisp veggies and herbs i keep fresh for crunch. The same sauce could be frozen but i would simmer 20 minutes first, then freeze. Still would be delicious but just a slightly different dish...good over pasta reheated for a warm dish rather that a cold salad.

I would also blame the courgettes, and perhaps in part, the tomatoes, depending on their variety. Some are very juicy and some are less so, but they will break down upon baking to some extent. The real problem, though, I think is the courgette/zucchini, which I find gets extremely weepy upon freezing and thawing.

Annie