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VeggieVault

Onions

Cured, sweet, and long-keeping — the allium that forms the flavour foundation of nearly every meal.

Store in

Cool & dark ventilated — not the fridge

Keeps for

Weeks–months whole; cut onions: 3–5 days in fridge

Best eaten

Sautéed or caramelized low and slow

Prep tip

Rinse when cut reduces eye irritation significantly

What It Is

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Storage onions — yellow, red, and white — are a kitchen staple grown at Cold Springs Organics, harvested and cured in late summer for a long shelf life. Mild, sweet, or sharp depending on variety, they form the flavour base of countless meals and hold their own roasted whole or caramelized low and slow.

Watch the Video

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VIDEO GUIDE Onions — Prep, Nutrition, and Storage

How to Store It

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Keep whole onions in a cool, dark, well-ventilated spot — a mesh bag, open basket, or ceramic crock works well. Do not refrigerate whole onions; moisture causes them to soften and mould. Once cut, wrap tightly and refrigerate; use within 3–5 days. Do not store near potatoes — they accelerate each other’s spoilage.

How to Prep It

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Slice off the stem end, peel away the papery outer layers, and cut as needed. For dicing, halve through the root, make lengthwise cuts without cutting through the root, then slice across. Rinsing the cut onion under cold water reduces eye irritation considerably.

How to Cook It

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  • Caramelized — cook sliced onions in butter over low heat for 30–40 minutes until deep golden and sweet. Patience is essential; raising the heat produces burnt rather than caramelized onions.
  • Sautéed base — dice and cook over medium heat 5–8 minutes as the starting point for soups, stews, and sauces.
  • Roasted — toss wedges with oil and salt; roast at 400°F (200°C) for 25–30 minutes until tender and lightly charred at the edges.

Quick Meal Idea

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Onion toast — caramelize a thinly sliced onion in butter over low heat until deep golden, about 30–40 minutes. Pile onto thick toasted bread, top with a slice of gruyère or cheddar, and melt under the broiler. Finish with a pinch of fresh thyme.

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