■ 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.