Onions, Fresh & Storage

Keep in plastic bag in the crisper drawer for up to two weeks. Will store longer if greens are removed.

These are onions harvest straight from the field which have yet to be cured like the onions you normally buy in the grocery store. Without curing, the onions are much more mild and sweet and can be eaten raw without that spicy bite of a storage onion.

Thinly slice into salads, make fresh salsa, quick pickle, or use as you would normally in cooking. Some people cook the greens of the onions, or you can throw them in your freezer for future winter soups and stocks.

Ideal temp: 55°F for cured onions, or room temperature. Store cured onions on your counter in a cool, dark, dry place. Keep away from moisture. Storage life: 60-90+ days.

Store cured onions in a cool, dark, dry location in your house. A cabinet in your pantry or in a wooden crate in a closet can work fine. Will store for several months if the conditions are right.

Try making a quick pickle with onions to top almost any dish for huge boost of flavor. Sliver onions to add to roasted veggie pans for added flavor. Cut into thick rings and throw onto the grill to charr, and then chop up and combine with sauces, meat dishes or vegetable dishes. Try caramelizing a pan of onions for the base of sauces, stews, roasts or any other dish that would benefit from a sweet/savory base of flavor. Or use onion, carrot and celery in the classic Mirepoix base of any French meal.

Red onions tend to have a more mild flavor and are great eaten raw in salsas, salads and sandwiches, where yellow onions are a little spicier and sweeter and are well suited for cooking.