Onion with dry skins will store the best.
Put the onions in a mesh bag or basket so air circulates through it; store in a cool, dry place, such as your pantry. Do not store onions in the refrigerator or in a damp root cellar; the ideal temperature is between 40 to 50°F (4.4 to 10°C). Onions will maintain their quality for 2 months.
Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days.
Freezing onions makes them too limp for raw dishes, however, they still have good texture and flavor to contribute to soups, stews, meatloaf and other stir fried and cooked dishes.
To freeze, peel and chop the onions. Blanching onions is not required, but many cooks prefer it. If so, blanch the chopped onion in boiling water for 2 1/2 minutes; cool in ice water and drain. Day pack onions with 1/2 inch of headspace; they will keep when frozen at 0°F (-17.8°C) for 6 months.
Onions are divided into 2 main types: green (see Green Onion section) and dry. There are several common varieties of dry onions, such as: Bermuda, globe, pearl, red, Spanish, Vidalia and Walla Walla.
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