Indispensable in many traditional recipes, onions have one big drawback: they spoil quickly. However, there is a special place and a few simple rules to keep them for many months.
With fall comes the desire to prepare and enjoy good comforting stews. Traditional recipes which often require the use of an ordinary but precious ingredient: onion. Whether white, yellow or red, sliced or chopped, this popular bulb is essential in many preparations (soups, stews, etc.), especially when it is melted or even caramelized. In short, it is an essential part of the kitchen, just like garlic, oil or pepper.
The only problem, and not limited to autumn: its conservation. This condiment vegetable has the unfortunate tendency to spoil very quickly, which makes them unfit for consumption. A few weeks or even a few days after purchase, they germinate, soften, turn black or mold, and end up in the trash or compost. A real waste!
You should know that onions have two main enemies: humidity and cold. You think you are doing the right thing by placing them in the refrigerator, but this idea, although widespread, is a serious error. The refrigerator is too humid an environment for them. This moisture accelerates their softening, rendering your onions unusable in just a few days. As for the cold, it is not their ally either. By exposing onions to low temperatures, you encourage their rapid decomposition.
So, where should you store your onions to keep them for several months? The key is in three words: dry, cool, ventilated. These three conditions combined make it possible to preserve onions, not for a few weeks, but for up to six months. Yes, you read that right! But it’s not just about finding any corner. What you need is an old-fashioned pantry, with a wire mesh, a dark and airy cupboard, a cellar or even a garage with ventilation: dry and ventilated places. These spaces, often forgotten, are perfect for meeting the needs of these fragile bulbs: good air circulation, a stable temperature and above all, no humidity.
Where many also make mistakes is in the choice of container. A plastic bag, for example, is a real disaster for storing onions. It traps humidity, their worst enemy. Instead, opt for mesh or mesh bags, which allow air to circulate. If you don’t have this on hand, a bowl on a dry counter also works, as long as you don’t want to keep them for too long.
And a little extra tip: keep your onions away from the potatoes. The latter release an ethylene gas which promotes the germination of onions, shortening their lifespan. On the other hand, garlic goes perfectly with onions in their storage area.
By following these simple tips, you will no longer have to throw away your onions prematurely. They will stay firm and full of flavor for months, ready to enhance your recipes at any time, without waste.