About Onions, Sweet, White, Yellow, and Red

Storage

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, but 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.

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.

Cut or peeled onions can be kept in a plastic bag, or an air tight container, and refrigerated. Use within a week.

Cipollinis

Can be tricky little buggers to peel! Try this: Cover cipollinis with boiling water. Let onions soak for about 2 minutes; drain. Dry each with paper/cloth towel, then trim both ends and pull skin away with small knife. Amazing flavor especially when oven roasted, skillet caramelized, or grilled. Leave whole, (e.g. when roasting with other veggies, or skewering for grill), cut in half horizontally, or slice into slivered rings.

Tip

When slicing onions, put a piece of bread in your mouth, so it’s hanging out. You’ll look pretty goofy, but this will absorb the fumes and keep you from crying!

Freezing

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

Liz Talley, Urban Graze

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