Whole onions are best stored in a cool, dark, dry and well-ventilated room, while peeled, sliced, cut, cooked and pickled onions can be refrigerated.
Once an onion has been peeled, it is best stored in the fridge to avoid contamination. Halved, sliced, or chopped raw onions should also be refrigerated, in an airtight container or resealable plastic bag. They will last seven to 10 days when stored this way.
Keep storage onions in a cool, dark, and dry place. Moisture and light lead to mold (ew) and sprouting (annoying, though not a deal-breaker), so stow your storage onions (red, yellow, and white as well as shallots and the diminutive pearl and cippoline) in a dry, well-ventilated basket, bin, or large bowl.
But it turns out that you don't need to refrigerate onions. And in fact, putting them in the fridge might make them go bad faster. Per the National Onion Association (because of course that exists), onions last the longest "in a cool, dry, well ventilated place. Do not store whole onions in plastic bags.
Onions should be stored at room temperature, away from bright light, and in a well ventilated area. Onions are packaged in mesh bags because they like to breath. Avoid keeping them in plastic bags.
Whole onions keep for 2 to 4 weeks at room temperature and more than 3 months if refrigerated. No matter the storage spot, onions need good airflow, so they don't grow mold.
POTATOES
Store them in a paper bag - more breathable than plastic - in a coolish spot, such as a pantry. Keep them away from onions or fruits like apples that exude ethylene gas, which can make your spuds begin to sprout.
Use a storage container that is well-ventilated, such as a crate, a cardboard box with holes punched in it, or any container that will allow any excess moisture to evaporate. Keep the container covered to block light and prevent your spuds from spouting.
Any moisture that gets trapped around the onions will promote early spoilage, so good air circulation is key, as is removing thm from plastic produce bags, if you use those to gather them at the store. Place the container in a dry, dark spot, like in the back of your pantry or inside a cabinet.
Keep them dry. Try storing them in a paper bag to wick some of the moisture away. 3. Put them somewhere where the temperature is consistent such as under the sink or in the basement.
Don't wash your onions or garlic before you store them. Keep them very dry. While in Storage Check and cull them often to make sure the onions and garlic are not sprouting or developing soft spots. Remove and eat any damaged bulbs.
On a shelf: Whole onions on the countertop or in an open basket can reliably last one to two weeks from when they're brought home from the grocery store. To avoid premature spoilage, keep them at room temperature or below, and never store them in plastic bags or plastic wrap, which trap too much excess moisture.
Do not wrap onions in plastic or store in plastic bags. A lack of air circulation will reduce shelf life. Onions should feel firm and dry, be free of gray or black mold, and should not have any visible sprouting.
Never store onions in a plastic bag or airtight containers. Onions need good air circulation to stay fresh. Otherwise, they may rot quickly and be more susceptible to sprouting.
A wire basket in a pantry or lower cabinet is also a good choice. Although you will need to rotate the onions to ensure they stay dry if you plan to store them for long periods of time. If you use onions a lot or tend to stock up on them at the farmers market, you may want to consider freezing them.
Don't store potatoes in the fridge.
Raw potatoes have lots of starches, and the cold temperatures can turn the starches into sugars. This can make your potatoes turn sweeter and darker during cooking.
What you don't want is to have your potatoes and onions in close proximity, as gases from the onions can hasten sprouting in potatoes.
Also, lack of air circulation will cause onions to spoil, as will storing them near potatoes, which give off moisture and gas that can cause onions to spoil quickly.
No—potatoes and onions should be stored far apart from each other. Onions produce ethylene gas, a plant hormone that encourages fruits and vegetables to ripen. When potatoes are exposed to ethylene in storage, they're more likely to rot, spoil, or sprout before you use them.
Avoid Warm Spots
Even if you don't have a cooler storage location than your kitchen, take care to avoid the warmest spots in the room: Don't store your potatoes next to the oven, under the sink, or on top of the fridge.
Clean potatoes before storing them. You need only brush off the soil on potatoes grown in coarse, sandy soil. But if the soil is fine, sticky clay, your potatoes may need washing. If so, be sure they are completely dry before placing them in storage.
The Best Way to Store Onions
Onions like nooks that are cool, dry, and dark. A refrigerator is cold (not cool) and humid (not dry). Put your onions in the fridge and they're more likely to get soft, which can make them spoil. If possible, store whole onions away from light.
Generally speaking, onions should last between seven and ten days in your refrigerator and six to eight months in your freezer, but all of that can depend on how they are stored.
Onions and garlic can last up to 3-6 months when stored properly. Keep onions and garlic in a basket or paper bag where air can circulate. Store in a cool, dark place for up to 3-6 months. Never keep these items in sealed plastic as it will quickly cause spoilage.