Choose firm onions that are free from cuts and blemishes. Check carefully if buying onions in nets.
Store onions as you would other root vegetables, in a cool, dark place. Even in these ideal conditions onions may start to sprout. If this occurs, they are still fine to use (including the sprouting tips) but use the spouting ones first. Also use onions with ‘thick necks’ first as these are the oldest and will not last as long as the younger smaller ones. The fridge is not recommended for whole onions. However, peeled or chopped onions will need refrigerating and will store for a few days. Use an airtight container to avoid odours affecting other foods.
Sliced or chopped, raw onions freeze well so there’s no need for blanching. You will find that it is super handy to have a bag of diced onions on standby in your freezer. Scoop as much as you require and cook from frozen for speedy midweek meals.
Up to 6 months
Instead of leftover onion in the fridge, slice it and marinate it with oil or vinegar, herbs, spices, etc. Your onion will keep better and will have more flavour in your next recipe! You can also make onion confit, like an onion jam. This goes well with cheese, in a sandwich, or with grilled meats. To make onion confit, fry sliced onions over a very low heat, then add a base of wine, port and/or maple syrup. Cook and stir until the mixture is well compacted and you’re happy with the flavour.
Good to know!
Reduce tears by rinsing your onion under water for a few seconds before cutting.