How to Store Onions | Shelf Life & Spoilage Signs
Quick Storage Facts
| Storage Method | Duration | Safety | Notes |
|---|---|---|---|
| whole Unpeeled | 1-3 months | ✅ | Store in cool, dry, well-ventilated place |
| whole Peeled | 1-2 weeks refrigerated | ✅ | Store in airtight container |
| cut | 7-10 days refrigerated | ✅ | Store in airtight container |
| cooked | 3-5 days refrigerated | ✅ | Store in airtight container |
| frozen | 6-8 months | ✅ | Best for cooking, not raw applications |
| green Onions | 1-2 weeks refrigerated | ✅ | Store upright in water or wrapped in damp paper towel |
Signs of Spoilage
- •Soft or mushy spots
- •Black or dark discoloration
- •Visible mold growth (especially at the root end)
- •Slimy or wet texture when cut open
- •Strong, unpleasant smell (beyond normal onion odor)
- •Extensive sprouting (small sprouts can be cut away if onion is firm)
- •Hollow center when cut open
Storage & Reheating Tips
- •Store whole onions in a mesh bag, basket, or open container to allow air circulation
- •Keep onions in a cool, dark, dry place like a pantry, cellar, or cupboard
- •Store onions away from potatoes, which release moisture and gases that cause onions to spoil faster
- •Remove any outer paper skins that are loose, but leave the tight skins intact
- •For cut onions, use the oldest portions first as they'll spoil more quickly
- •To reduce eye irritation when cutting, chill onions for 30 minutes before cutting or cut under running water
- •Save onion skins chill onions for 30 minutes before cutting or cut under running water
- •Save onion skins to make vegetable broth for added flavor
- •To extend the life of green onions, trim the roots and place in a glass of water, changing water every few days
Food Safety Reminder
When in doubt, throw it out! Food can harbor harmful bacteria without visible signs of spoilage.
Frequently Asked Questions