re: Using frozen chopped veggies as a shortcut

I think it depends on what you're cooking as to how well they will work. There are texture differences in frozen versus fresh. If the dish requires any caramelization, you're not likely to get that. If you're looking to add chopped onions to a pot of beans, they're probably fine. I use the frozen pearl onions for beef bourguignon and they work fine, but they're soft as soon as they defrost and if you cook them too long, they turn pretty mushy. I just hate peeling the fresh, so I add these last.