Onions
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Look for onions that are firm an have no soft spots or sprouting, skins should be dry and papery. Avoid onions with signs of moisture or mold on the skin, as it indicates spoilage. Make sure the neck is tightly closed.
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Potatoes, garlic, herbs, tomatoes , cheese, meats, veggies, breads, sandwiches, grains, and most cuisines!
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Short-Term Storage
Store in cool, dry, ventilated place. Keep loose and not in sealed bags. Use paper bags for opened onions. Avoid storing with potatoes. Reduce humidity for long term storage
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To reduce tears while cutting onions, try the following methods:
Chill the onion in the refrigerator for about 30 minutes before cutting.
Cut the onion under running water or near a steady stream of cold water to dissipate the irritants.
Use a sharp knife to minimize cell damage and release of onion odors.
Consider using onion goggles or holding a piece of bread in your mouth while cutting to absorb irritants.
