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2. How to Store Onions for Up to 3 Months, According to ... - AOL

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   For the best results when freezing onions, wash, peel, then slice or chop the onions, selecting your cut style based on what recipes you might eventually use them in. Transfer the pieces to a zip ...

3. 9 Items You Should Actually Store In The Freezer, According ...

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   How long: Freeze for 4 hours or until completely solid, then remove the cubes from the tray, transfer them to a zip-top bag, label, and aim to use within 2 months. Courtney West/Southern Living ...

4. 6 Thanksgiving Leftovers to Eat Right Away and 5 to Freeze ...

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   Freezing: If you're lucky enough to have leftover gravy, pour it into muffin tins or ice cube trays before freezing. After frozen, pop it out of tins, store it in a zip-top bag, and use it as needed.

5. Please Don't Put These 39 Foods In The Freezer - AOL

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   Freezing pre-made casseroles and pies is a pretty genius way to make sure you're ready whenever a potluck rolls around, but leave the crumb topping off before you pop your dish in the freezer.

6. Easy Summer Recipes: Pickled Red Onions - AOL

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   Leave 1 inch from the top edge of the jar to the top of the onions. Set aside. In a medium sized pot over medium heat combine the water, vinegar, salt and sugar to form the pickling solution.

7. Unlock The 2-Ingredient Secret To Easy Homemade Beef Taquitos

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   Add onion, jalapeños, and 1/2 teaspoon salt and cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add ...

8. AOL Mail is free and helps keep you safe.

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   You can find instant answers on our AOL Mail help page. Should you need additional assistance we have experts available around the clock at 800-730-2563. Should you need additional assistance we have experts available around the clock at 800-730-2563.

9. Chefs Swear by This Underappreciated Veggie—Here's Why You ...

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   If you plan to serve your leeks halved for a braised appetizer or side, he recommends removing the tough dark green parts at the top of the leek and then halving the remaining leek lengthwise.