Mirepoix (pronounced "meer pwah") is a base of onions, celery and carrots which is used to make flavorful soups, stews and pot roasts. Every home cook should know how to make mirepoix . I keep some extra stored in my freezer to get a head start on dinner.
Since it's winter, I have been constantly dreaming about all the soups and stews I will be cooking. In order to make them, I need a constant supply of mirepoix.
Since I don't always like chopping up a batch of onions, celery and carrots, I decided to keep a stash in my freezer. So I declared the other morning as mirepoix day so I could have an unlimited supply any time I need it.
What is Mirepoix?
Mirepoix is the French culinary term for a combination of diced carrots, onions and celery slow cooked in butter or olive oil. It makes sauces, soups and stews have a ton of flavor and is an aromatic base in both French and Cajun cooking. But I love it so much that I could eat a bowl for lunch and be happy. I start almost every soup I make with this combination.
The traditional ratio of vegetables is 2 :1: 1 with two parts onion to one part celery and one part carrots. But I say use whatever amounts you like and sometimes I use equal parts of all veggies. If you don't want a strong onion base, you can use equal amounts of everything.
Recipes using Mirepoix
I use this flavorful base in many soups including my Yellow Split Pea with Ham and Spicy Lentil Soup with Chicken Sausage.
Mirepoix also provides much flavor to sauces and stews. I use it in recipes such as this Red Wine Goulash . It really makes any hearty soup or stew wonderful!
Here are some more recipes that start with a carrot, celery and onion base. You can easily start with this mirepoix from the freezer instead.
Lemon Quinoa Chicken Soup via Garlic and Zest
Healthy Butternut Squash Soup via Busy, Dizzy and Hungry
Why Pre Make Mirepoix?
By having some packaged bags of mirepoix in my freezer, I can get a pot of soup on the stove much quicker. I just add the frozen mirepoix and stock to a pot, then add the other meat and veggies. The soup or stew simmers until my kitchen smells wonderful.
This is such a time saver and many times I don't want to be chopping onions for fear of stinky hands and fingers. You know those days where you are trying to get dinner in the slow cooker and then are headed to a business meeting? How would you like to shake hands with a new business contact and their hands come back stinking like an onion...lol? There is nothing worse than making a big pot of soup before heading to church and realizing right before the sign of peace that your hands still smell like celery and onions. This has happened to me too many times.
So now I pre-make my Mirepoix and have the designated "stinky onion hands day". This is on the days when I am home cooking and blogging, and I know I won't be interacting with anyone besides my kids or husband.
Tips for Making Perfect Mirepoix
- Pick fresh vegetables and use a sharp knife or food processor to dice veggies.
- For extra flavor add tomato paste, chicken broth or vegetable stock to this basic mirepoix recipe.
- Make sure to chop your celery, onion and carrots into similar sizes. This is the easiest way to insure everything will cook evenly.
How to Freeze Mirepoix
Mirepoix can be made and stored in a simple freezer bag. Freezing might make the mixture a bit soft. It's best to use this in soups and stews that are cooked for a long time or blended where the texture does not need to be chunky. If you don't want to freeze it, you can still make it in advance and keep in the fridge for a day or two.
Make a big batch so that it can be stored in individual freezer bags. I divide the mixture into one cup portions as this is a good amount for most of my recipes.
Make sure to label the bags and store the oldest ones in the front of the freezer. For best quality, they should be used up within two months.
Watch the video below, get the recipe and then start cooking!
RECIPE
Easy Mirepoix
Ingredients
- 2 tablespoon olive oil
- 6 cups chopped onions
- 4 cups chopped celery
- 4 cups chopped carrots
Instructions
- Heat olive oil to medium in a large Dutch oven.
- Add onions, carrots and celery to the pan. Reduce heat to low and cook for about 10 minutes or until veggies soften while occasionally stirring.
- Let the mirepoix cool and divide into 4 freezer bags. Label each bag. Lay bags flat in the freezer and use as needed.
Kristin @ Dizzy Busy and Hungry!
LOVE this idea! Thanks! This would be a great timesaver for when I need to get dinner going without too much fuss. I wonder how these would hold up in a crock pot recipe? Have you ever tried it?
jerseygirl
Hi Kristin. I have not tried in a crock pot recipe. It should work fine as long as you don't want the veggies in big pieces. I like when mine practically disappears in the broth or sauce. It's a way of hiding onions in the recipe...lol.
JoAnne Woolever
Works GREAT in a Crockpot. Have used it for years. Am making about a gallon right now. I actually make the Mire Poix in my Crock Pot.
stacey snacks
I just finished making soup with mirepoix as the base.............I have never tried freezing celery and onions, but will give it a try!
Lynne Laino
Awesome idea!!
Robin (Masshole Mommy)
Awesome. I would use it in my beef stew, but looking at that Beef and Lentil Stew recipe, I kind of want to give that a try!
Pamela @ Brooklyn Farm Girl
Perfect for our garden harvest, yum!
Pam
What a great idea!!!
Jennifer Stewart
I love shortcuts and your blog! I have nominated you for a Liebster Award!
Anne Lawton
I never thought to make mirepox ahead of time, brilliant idea! Now I have some all ready to go in my freezer.
Healing Tomato
I had never heard of mirepoix before! Your post is very useful and informative. I am going to be putting Mirepoix in my soups too.
Candi Elm
I will never forget learning this in culinary school. Such an interesting name for it.
Christina
This is a great short cut! Such a time saver on busy nights!
reesa
This is a must for stuffings, soups, and more! I absolutely love the smell of a Mirepoix cooking!
Sandi
This sounds like the secret sauce to an amazing soup!!
Mary
Just a little note about 'stinky onion hands'. I found a wonderful, quick solution for this. After I wash my hands, I rub them fairly vigorously all over (front, back, between fingers) against my metal sink. The onion smell disappears from my hands!
lisa
Good idea!
Polly
Great idea
Piodelcas
Thank you so much for this idea. I just made a huge batch and froze in bags. More soups during the cold winter.
lisa
It is nice to always have some in my freezer. Thanks for leaving the kind comment.
lisa
You can puree it but it gives a dish much more flavor by cooking down in the pan. I did not know you can buy it in packets.
Wanda
Such a great trip and way to use up vegetables! Bookmarking to try this recipe.
Mindee Taylor
This is going to be such a time saver when it comes to all the yummy winter soups I plan to make this winter!
Jess
I never thought to make this and store it in the freezer. GENIUS!!
Rika
I love the idea of making it ahead of time for later use. It's going to help my preparation a lot!
Biana
What a great idea for freezing mirepoix! Such a time saver for the holidays.
Marcy Grote
This is such a great find. I live a long distance from the closest town. With no one to help eat a bunch of celery, this mirepoix is a perfect way to save the excess and have it ready to go.
lisa
Yes great idea not to waste celery!
Sarah
Thanks for this idea of freezing! I wanted to say, which you may already know that to get rid of the smell of garlic and onions or the such... immediately I learned the trick of washing with soap and water and then rubbing my on stainless steer and then rinsing. Works everytime! A faucet or any thing stainless steel. I think some cooking shops have a stainless steel bars shapped like soap.
lisa
Hi Sarah,
Great advice! Thanks!
Lisa