Q: How do I tell the good onions from the bad?
No matter what type of onions you choose, make
sure that they are firm to the touch when you buy
them. If they give even a little bit—particularly at
the root or stem end—there’s a good chance some of
the interior layers may have begun to rot.
Q: Where’s the best place to store them?
Store onions in a cool, dry, dark place, never in a
sealed container, which can trap moisture, leading to
mold and rot. I keep mine in a Chinese bamboo
steamer.
Half-used onions can be placed in a plastic bag in
the refrigerator. Just use them within a few days.
Q: I’ve noticed that, like grandmothers and movie
theaters, some onions smell more than others. Is
there a way to know before I buy?
How much an onion smells is largely dependent on
how long it’s been stored. The longer onions have
been in storage (in some cases, up to months), the
more pungent they’ll be. Unfortunately, it’s not
always easy to tell, as they don’t come with a date on
the label. Generally, older onions have thicker,
tougher skins, while newer onions will have thinner
papery skins. But it’s not like you have a choice
anyway—markets don’t offer “old onions” and “new
onions.”
The unfortunate answer is that with onions,
you’ve got to play the hand you’re dealt. But we’ve