Onions

How to Choose the Best

Look for firm onions that have smooth, unbroken, evenly colored exterior layers. Since onions can be stored over many months, smoother onions can indicate fresher ones. Avoid wet onions or those which are soft, bruised, or contain spots of mold.

Shelf Life and Storage

The onion’s many layers are actually swollen leaves that store energy for the next growing season. Because of this, they can naturally keep for several months. Store whole onions at room temperature in a cool, dry place. For leftover onion halves, wrap tightly in plastic wrap and store in the refrigerator. Chopped onion can be stored in plastic bags or plastic wrap in the refrigerator.

Freezing

Roast or sauté onions before freezing for up to two months. It is not recommended to freeze raw onions.

Preparation Suggestions

Onions are aromatic and are essential as a base for stocks, broths, soups and many sauces. Try caramelizing them to jazz up various meats or to use as a garnish. They taste great in salsas, salads, pickled or sautéed. Onions’ savory-sweet flavor makes them a great base for stir-fries, risottos and other pasta dishes. Why do onions make us cry? When onions are chopped or pounded, their cells break, releasing enzymes that break down naturally present sulfides. This generates sulfenic acid, which decomposes into a volatile gas, diffuses into the air, and reaches our eyes. The gas reacts with water in the eye, forming sulfuric acid and irritating nerve endings. Our tear glands then produce tears to flush out the irritant.