Storage (raw)
Store onions in a cool (12-15°C), dark and dry place outside the fridge. This way, they can be kept for several weeks to 2 months.

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 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 onions. Just blanch (heat briefly) just before freezing. In a tightly sealed plastic bag or container, you can keep pieces of onion in the freezer for up to 12 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.

Storage (cooked/prepared)
Do you have leftover fried onion? Then you can keep it in the fridge for 2 days or in the freezer for 3 months.

Pre-cut 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 onion. Only do this just before you are going to use it. This is because the moisture from the onion can quickly turn bitter after slicing.

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

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

Storage times

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

Cooked
Refrigerator: 2 days
Deep-freeze: 3 months

Preparation times

Frying/baking: 2 - 4 minutes
Cooking: approx. 10 minutes
Braising: approx. 30 minutes
Steaming: approx. 40 minutes
Microwave oven: 4 - 6 minutes
Grilling: 15 - 20 minutes

Cleaning the yellow onion

See preparing.