Best place to store onions to keep them edible ‘for up to a year’ – won’t go mouldy or soft
Many people choose to store onions in the fridge, but to elongate their shelf life, consider placing them in a cool dark place like a garage or cellar.
Bon Appetit explained: “Moisture and light lead to mould and sprouting, so stow your storage onions (red, yellow, and white as well as shallots) in a dry, well-ventilated basket, bin, or large bowl.
“Keep them out of the sun and in a cool but not freezing locale with some air circulation.”
Recipe developer Sarah Jampel added: “I keep mine in the cabinet with all of my baking dishes, but in the future, I aspire to buy crates’ worth and stow them in a garage or cellar.
“You also want to make sure they’re separated from potatoes – which are prone to rotting if kept nearby.”
Shop Food Waste also suggested removing onions from the plastic bag they can be bought in. They explained: “Never keep these items in sealed plastic as it will quickly cause spoilage.” Plastic bags allow moisture to be trapped, which can lead to mould.
If you don’t have a basket or paper bag and want to contain the onions, a net or mesh bag is preferred as it allows for better airflow and helps keep moisture levels down. A perforated basket or bin is also a great container for onions.
If you don’t have a basket or paper bag and want to contain the onions, a net or mesh bag is preferred as it allows for better airflow and helps keep moisture levels down. A perforated basket or bin is also a great container for onions.
As for how long onions will last, if stored at temperatures between -1 and 10 degrees Celsius, they “will keep for up to one year”. Otherwise, “they’ll last for several weeks”.
There are some varieties of onions, or alliums, that aren’t stored the same way.
Spring onions, sweet onions, leeks, garlic, and chives should be “stored in the fridge”.
The experts added: “Anything that comes bunched – like spring onions – unfurl, then wrap in a damp paper towel and tuck them into a bag or airtight container.”
Credit: Rebecca Miller
