The Ultimate Guide to Keep Onions Fresh
Onions are a kitchen essential, adding flavor and depth to countless recipes. With proper storage, onions can last for months, helping you reduce waste and keep your pantry stocked. Knowing how long onions last—and the best ways to store them—ensures you always have this versatile vegetable on hand.
Shelf Life of Onions
- At Room Temperature (Whole, Unpeeled):
- Yellow, White, and Red Onions: 1-3 months
- Sweet Onions: 2-4 weeks
- In the Refrigerator:
- Whole Onions (peeled): 10-14 days
- Sliced or Chopped Onions (in an airtight container): 7-10 days
- In the Freezer:
- Chopped Onions (frozen in bags): 10-12 months
Best Practices for Storing Onions
- Store in a Cool, Dry Place – Keep whole onions in a pantry, cellar, or cool, ventilated area to maximize their shelf life.
- Avoid Plastic Bags – Use mesh bags, paper bags, or baskets to allow airflow and prevent moisture buildup.
- Keep Away from Potatoes – Store onions and potatoes separately, as gases from each can cause faster spoilage.
- Refrigerate After Cutting – Once peeled or chopped, store onions in an airtight container in the refrigerator.
- Freeze for Long-Term Use – Dice or slice onions, freeze in a single layer, then transfer to freezer bags for easy access.
Signs Onions Are Going Bad
- Soft Spots or Sprouts – Softness or sprouting indicates the onion is aging but may still be usable.
- Mold or Discoloration – Mold growth or dark patches are signs of spoilage.
- Slimy or Mushy Texture – If the onion becomes excessively soft or slimy, discard it immediately.
- Off Smell – Onions that emit a sour or rotten odor should not be used.
How to Use Onions Before They Spoil
- Homemade Onion Soups and Stews
- Caramelized Onions for Toppings
- Sautéed Onions for Burgers and Tacos
- Pickled Onions
- Onion Relish or Chutney
By storing onions properly, you can extend their shelf life and enjoy their rich flavor for months. Whether kept in the pantry, refrigerator, or freezer, these storage tips help ensure your onions stay fresh and ready to use.