Storage
Store raw onions in a cool (12-15°C), dark and dry place outside the fridge. This way, onions can be kept for a few weeks. The red onion has a slightly shorter shelf life than the yellow onion.

Do not store onions next to potatoes. The onions absorb moisture from the potatoes, making them more likely to rot.

Do you have half a raw red onion left over? Then cover the cut surface with cling film or put it in a storage container with a lid in the fridge.

You can also freeze red onions. Just blanch (heat briefly) just before freezing. In a well-sealed plastic bag or container, you can store pieces of onion in the freezer for up to 3 months at a minimum of -18°C.

How do I know if onion is no longer good? If the onion is rotten, discoloured or dried out.

Do you have leftover fried red onion? Then you can keep it in the fridge for 2 days or in the freezer for 3 months.

Pre-cut red onions give off a sour smell, become limp or mouldy. You can quickly recognise this decay by smelling, looking or tasting.

Preparing
Peel and slice or chop the red onion. Only do this just before you are going to use it. This is because the liquid from the onion can quickly become bitter after slicing.

Never cry when slicing red onions again? Here's how to prevent it:

• First put the red onions in the fridge for a few hours or in the freezer for a few minutes.
• Cut or peel the red onions under water.

Storage times

Raw
Cool place: 2-3 weeks
Refrigerator (leftover onion): 1 week
Deep-freeze: 3 months

Cooked
Refrigerator: 2 days
Deep-freeze: 3 months

Preparation times

Cooking: 8 - 15 minutes
Stir-frying: 5 - 7 minutes
Microwave oven: 4 - 6 minutes
Grilling: 10 - 13 minutes
Braising: 20 - 25 minutes
Steaming: 35 - 40 minutes

Cleaning the red onion

See preparing.