■ Store whole onions in a cool, dark, dry place in an open bowl or bag for several weeks. They need air around them to slow spoilage.
■ Refrigerate peeled or cut onions in sealed containers or wrapped tightly. Use within 1 to 2 weeks.
■ Refrigerate green onions (scallions) and use within 1 to 2 weeks.
■ Freeze extra onions (raw or cooked) to prevent waste. Chop the onions and sauté if desired.
Freeze an amount to be used at one time in individual freezersafe containers or bags.
Freeze individual pieces on a tray and transfer to a freezer-safe container. To use, remove just what you need and return to the freezer. Use within 6 to 8 months in cooked dishes.