Mixing
Is it bad to refrigerate cut up onions?
Clash Royale CLAN TAG#URR8PPP
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty margin-bottom:0;
up vote
7
down vote
favorite
Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion is bad?
onions spoilage
edited 9 mins ago
Divi
2,799155077
asked 11 hours ago
Ailia Fatima
455
add a comment |Â
up vote
7
down vote
favorite
Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion is bad?
onions spoilage
edited 9 mins ago
Divi
2,799155077
asked 11 hours ago
Ailia Fatima
455
Related: cooking.stackexchange.com/questions/7707/…
– Ess Kay
5 hours ago
add a comment |Â
up vote
7
down vote
favorite
up vote
7
down vote
favorite
Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion is bad?
onions spoilage
edited 9 mins ago
Divi
2,799155077
asked 11 hours ago
Ailia Fatima
455
Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion is bad?
onions spoilage
onions spoilage
edited 9 mins ago
Divi
2,799155077
asked 11 hours ago
Ailia Fatima
455
edited 9 mins ago
Divi
2,799155077
asked 11 hours ago
Ailia Fatima
455
edited 9 mins ago
Divi
2,799155077
edited 9 mins ago
Divi
2,799155077
edited 9 mins ago
Divi
2,799155077
2,799155077
asked 11 hours ago
Ailia Fatima
455
asked 11 hours ago
Ailia Fatima
455
asked 11 hours ago
Ailia Fatima
455
455
Related: cooking.stackexchange.com/questions/7707/…
– Ess Kay
5 hours ago
add a comment |Â
Related: cooking.stackexchange.com/questions/7707/…
– Ess Kay
5 hours ago
Related: cooking.stackexchange.com/questions/7707/…
– Ess Kay
5 hours ago
Related: cooking.stackexchange.com/questions/7707/…
– Ess Kay
5 hours ago
add a comment |Â
2 Answers
2
active
oldest
votes
up vote
9
down vote
accepted
Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.
They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.
At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.
If you want slices then easy. Just take a slice on demand.
Store them cut side down in a sealed container.
answered 10 hours ago
paparazzo
5,86311439
Down vote may I ask the problem?
– paparazzo
9 hours ago
2
Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago
The down and cross cuts are not more surface area.
– paparazzo
4 hours ago
1
Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago
If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago
add a comment |Â
up vote
3
down vote
The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.
Even the direction of the cuts contribute to how pungent it gets after being cut.
answered 10 hours ago
zetaprime
33911
4
A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago
1
Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago
@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago
2
@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago
1
@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago
 |Â
show 2 more comments
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
9
down vote
accepted
Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.
They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.
At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.
If you want slices then easy. Just take a slice on demand.
Store them cut side down in a sealed container.
answered 10 hours ago
paparazzo
5,86311439
Down vote may I ask the problem?
– paparazzo
9 hours ago
2
Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago
The down and cross cuts are not more surface area.
– paparazzo
4 hours ago
1
Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago
If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago
add a comment |Â
up vote
9
down vote
accepted
Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.
They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.
At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.
If you want slices then easy. Just take a slice on demand.
Store them cut side down in a sealed container.
answered 10 hours ago
paparazzo
5,86311439
Down vote may I ask the problem?
– paparazzo
9 hours ago
2
Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago
The down and cross cuts are not more surface area.
– paparazzo
4 hours ago
1
Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago
If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago
add a comment |Â
up vote
9
down vote
accepted
up vote
9
down vote
accepted
Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.
They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.
At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.
If you want slices then easy. Just take a slice on demand.
Store them cut side down in a sealed container.
answered 10 hours ago
paparazzo
5,86311439
Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.
They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.
At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.
If you want slices then easy. Just take a slice on demand.
Store them cut side down in a sealed container.
answered 10 hours ago
paparazzo
5,86311439
edited 3 hours ago
answered 10 hours ago
paparazzo
5,86311439
answered 10 hours ago
paparazzo
5,86311439
answered 10 hours ago
paparazzo
5,86311439
5,86311439
Down vote may I ask the problem?
– paparazzo
9 hours ago
2
Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago
The down and cross cuts are not more surface area.
– paparazzo
4 hours ago
1
Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago
If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago
add a comment |Â
Down vote may I ask the problem?
– paparazzo
9 hours ago
2
Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago
The down and cross cuts are not more surface area.
– paparazzo
4 hours ago
1
Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago
If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago
Down vote may I ask the problem?
– paparazzo
9 hours ago
Down vote may I ask the problem?
– paparazzo
9 hours ago
2
2
Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago
Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago
The down and cross cuts are not more surface area.
– paparazzo
4 hours ago
The down and cross cuts are not more surface area.
– paparazzo
4 hours ago
1
1
Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago
Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago
If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago
If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago
add a comment |Â
up vote
3
down vote
The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.
Even the direction of the cuts contribute to how pungent it gets after being cut.
answered 10 hours ago
zetaprime
33911
4
A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago
1
Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago
@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago
2
@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago
1
@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago
 |Â
show 2 more comments
up vote
3
down vote
The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.
Even the direction of the cuts contribute to how pungent it gets after being cut.
answered 10 hours ago
zetaprime
33911
4
A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago
1
Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago
@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago
2
@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago
1
@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago
 |Â
show 2 more comments
up vote
3
down vote
up vote
3
down vote
The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.
Even the direction of the cuts contribute to how pungent it gets after being cut.
answered 10 hours ago
zetaprime
33911
The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.
Even the direction of the cuts contribute to how pungent it gets after being cut.
answered 10 hours ago
zetaprime
33911
answered 10 hours ago
zetaprime
33911
answered 10 hours ago
zetaprime
33911
answered 10 hours ago
zetaprime
33911
33911
4
A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago
1
Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago
@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago
2
@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago
1
@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago
 |Â
show 2 more comments
4
A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago
1
Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago
@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago
2
@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago
1
@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago
4
4
A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago
A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago
1
1
Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago
Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago
@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago
@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago
2
2
@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago
@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago
1
1
@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago
@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago
 |Â
show 2 more comments
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f92817%2fis-it-bad-to-refrigerate-cut-up-onions%23new-answer', 'question_page');
);
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Related: cooking.stackexchange.com/questions/7707/…
– Ess Kay
5 hours ago