Everyone who loves to cook knows that onions are a kitchen staple, adding flavour and depth to any dish. From stir-fries to soups, salads, and stews, these versatile bulbs can take centre stage or simply enhance other ingredients.
However, if you’ve ever reached for an onion only to find it soft, sprouting, or mouldy, you know the importance of storing it correctly. With just a few simple tips, you can extend their shelf life and keep them fresh for up to two months.
One of the great things about onions is how versatile they are in the kitchen. Whether served raw or cooked, they can be used in many ways to elevate your dishes. If you’re serving them raw, soaking sliced or diced onions in ice water for about 10 minutes can help mellow their sharp, pungent flavour. Drain and pat them dry before adding them to salads, sandwiches, or salsas.
The best way to store whole onions
Whole onions—whether red, yellow, or sweet varieties—should be stored at room temperature in a well-ventilated space. To achieve this, use a wire basket, perforated plastic sack, or open paper bag to allow for proper airflow. The onions’ papery outer skins act as a natural barrier, protecting them from moisture and decay, but they still need air circulation to prevent mould and rot.
One key tip: Remove onions from any plastic bags used at the grocery store, as they can trap moisture and accelerate spoilage. Place your onions in a cool, dry, and dark spot, such as the back of your pantry or a kitchen cabinet.
Sunlight and heat can affect temperature and humidity, causing onions to spoil faster. When stored properly, whole onions can last anywhere from 6 to 8 weeks.
Storing cut or peeled onions
If you’ve already peeled or sliced onion, no need to worry. Simply wrap the leftover pieces tightly in plastic wrap or place them in an airtight container before storing them in the refrigerator. This will not only help preserve the onion for up to a week but also keep the strong onion aroma from affecting other foods in your fridge.
What to do with extra onions
If you find yourself with a surplus of onions, caramelising them is a great way to use them up. Slowly cooking onions over low heat breaks down their sugars, transforming them into a rich, sweet treat. Once caramelised, onions can be refrigerated for up to 5 days or frozen for up to 2 months. Caramelised onions make a fantastic addition to soups, sandwiches, or even dips.
Compiled by: Maegan-Leigh Jacobs
First published by Food & Home
Also see: Kids don’t have to hate vegetables: Delicious hacks to win over your picky eaters
