• Liz Talley - Urban Graze

About Onions


Keep in a cool, dark, dry, and well ventilated place- away from potatoes! They like air circulation.

Another method is to wrap each one in a paper towel or newspaper and store in the refrigerator to keep them cool and dry; however, generally speaking it’s best NOT to refrigerate onions except green onions. Do not keep in plastic bags. Lack of air movement will reduce their storage life. Keep away from potatoes.

Sweet onions have a higher water content than storage onions, making them more susceptible to bruising, as well as a shorter shelf life- about two weeks. Yellow and other storage type onions will last for about a month in household kitchens.

Cut or peeled onions can be tightly wrapped in plastic and refrigerated to be used within a couple of days.

Shallots are in the allium family, related to both onions and garlic, but are actually their own species. They're the very mild, mellow cousin of the clan- who's also considered a little high-falutin and fancy-dancy, being a highly prized chef ingredient. Can be used as a substitute for either onions or garlic. Shallots are especially sweet when cooked; but because they're so mild, they are very commonly used raw- for example, in salad vinaigrettes.

Store as you would onions and garlic- in a dark, dry, well ventilated place, away from potatoes.


Sweet and storage onions can be chopped and frozen for future cooking uses without blanching. Their consistency when thawed make them best for cooking purposes only. They will lose their flavor after 9-12 months in the freezer.

Recipe created or adapted by Liz Talley, Urban Graze

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