How to Store Onions
Cure properly for months of storage in cool, dry conditions
Quick Reference
The Curing Process
Curing is essential for long-term onion storage. It dries the outer skins and seals the neck to prevent rot.
- 1Harvest at the right time
Wait until tops fall over and begin to brown. Pull onions and let them dry in the sun for a day or two (if no rain).
- 2Set up a curing location
Move to a warm (75-80F), dry, well-ventilated area out of direct sun. Garage, covered porch, or shed work well.
- 3Spread out in single layer
Lay onions on screens, racks, or hang in bunches. Don't pile - air circulation is essential.
- 4Cure for 2-3 weeks
Onions are ready when outer skins are papery, necks are tight and dry, and roots are dry and wiry.
- 5Trim for storage
Cut tops to 1 inch (or leave for braiding). Cut roots close to bulb. Remove any loose outer skins.
Long-Term Storage Conditions
Temperature: 45-55F (7-13C)
Cool temperatures slow sprouting and decay. Basement, garage, or root cellar work well. Too warm causes sprouting; too cold (below 30F) causes freezing damage.
Humidity: 65-70% (Low!)
Onions need dry conditions - unlike most vegetables! High humidity causes mold and rot. This is why refrigerators (high humidity) don't work for onions.
Ventilation: Excellent Airflow
Good air circulation prevents moisture buildup and mold. Use mesh bags, hanging baskets, braids, or crates. Never store in sealed containers or plastic bags.
Storage by Onion Type
Long Storage (4-6 months)
- • Yellow/brown storage onions
- • Copra, Patterson, Cortland
- • Thick-skinned varieties
- • Low sugar content
Medium Storage (2-3 months)
- • Red onions
- • Spanish onions
- • Shallots
- • Most yellow varieties
Short Storage (1-2 months)
- • Sweet onions (Vidalia, Walla Walla)
- • Thin-skinned varieties
- • High sugar/water content
- • Use these first!
Use Immediately
- • Green onions/scallions
- • Damaged or bruised onions
- • Thick-necked onions
- • Any that didn't cure properly
Storage Methods
Mesh Bags
- • Great airflow
- • Easy to check for spoilage
- • Hang or place in cool area
- • Don't overfill - air needs to circulate
Braiding
- • Traditional and decorative
- • Leave tops long when curing
- • Braid 8-12 onions together
- • Hang in cool, dry location
Crates or Shelves
- • Spread in single layer
- • Good for large quantities
- • Check regularly for spoilage
- • Remove any bad ones immediately
Pantyhose Method
- • Drop onion, tie knot, repeat
- • Hang vertically
- • Cut below knot when needed
- • Quirky but effective!
Other Preservation Methods
Freezing
- • Peel, chop, and freeze flat
- • No blanching needed
- • Becomes soft when thawed
- • Best for cooking only
- • Lasts 6-8 months
Dehydrating
- • Slice thin or dice
- • Dehydrate at 125-135F
- • Takes 6-12 hours
- • Store in airtight jars
- • Lasts 1-2 years
Signs of Spoilage
- Soft, mushy spots
- Mold (black, white, or green)
- Strong, foul smell
- Excessive sprouting (interior becomes soft)
- Slimy or wet outer layers
Small sprouts can be removed - onion is still usable if firm. Remove bad onions immediately to prevent spread to others.
Common Storage Mistakes
Frequently Asked Questions
How long do onions last in storage?
Properly cured and stored onions last 3-6 months. Storage varieties (yellow, brown) last longest. Sweet onions only last 1-2 months. Red onions fall in between at 2-3 months.
Should onions be refrigerated?
No! Whole onions should be stored in a cool, dry, well-ventilated area at 45-55F. Refrigeration is too humid and causes soft rot. Only cut onions should be refrigerated, and used within 7-10 days.
What is curing and why is it important?
Curing is drying onions for 2-3 weeks after harvest. It dries the outer layers, closes the neck, and prepares onions for storage. Uncured onions will rot within weeks. Cured onions can last months.
Can you store onions with potatoes?
No! Both release gases and moisture that spoil each other faster. Store onions and potatoes in separate locations, preferably in different rooms or areas.