Eliminate waste by storing cut onions in sealable plastic bags and refrigerating.
Use a stainless steel knife (not iron) when cutting onions.
Reduce daily prep time for onions that will be cooked by freezing chopped or diced onions.
Why do onions make you cry? Onions contain sulfuric compounds that, when cut, go into the air and dissolve in the small amount of water in your eyes causing your tear ducts to react.
To help prevent tearing, refrigerate an onion 30 minutes to 1 hour before cutting. Peel the onion under cold running water. Always cut an onion from the neck end first, the sulfur compounds are stronger near the root.
To help mellow a strong onion, cut the onion into rings or dice and let soak in lemon juice and water (one part lemon juice to three parts water) for 10 to 15 minutes or longer.
STORAGE
Store onions in a cool, dry, well ventilated area. Use high volume fans to keep onions dry.
Store onions at 34°F to 45°F with 65% to 70% humidity.
Place onions one foot away from walls and other pallets for better air movement.
Extreme temperature changes can shorten shelf life. Temperature adjustment should be made slowly. Keep onions out of direct sunlight.
DO NOT store whole onions in plastic bags or use plastic pallet wrap as lack of air circulation reduces storage life.
DO NOT store onions with potatoes or other produce that gives off moisture.
Onion odors can be absorbed by apples, celery and pears. Onions can absorb odors produced by apples and pears.
