Onion are the most widely grown member of the Allium family. Its close relatives include shallots, garlic, scallions, leeks, and chives.
To store onions:
Red and yellow storage onions may be kept in any cool, dark, dry place with adequate air circulation for several months if they are cured. Do not store them next to potatoes. Fresh onion will need to be stored in a plastic bag in the fridge and used within 2 weeks.
To prep onions:
Peel the onion’s skin and cut off the roots and top. Save your papery onion skins in a bag in your freezer reserved for making vegetable stock. If you encounter a little rot in your onion, just cut away the bad sections. If there are a few black spots, rinse the whole onion in cool water and rub the spots off with your thumbs.
To freeze onions:
Cut or slice onions to desired size and place in freezer Ziploc bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments.
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