Onions

Onions are high in Vitamin B6 and Vitamin C (20% RDA per onion). Most of the time an onion is a support character in dishes, it adds an extra umami taste and enriches the flavor of your food. But onions can also make quite cost effective dishes as the hero, too, e.g., onion soups or an onion gratin. You can also make two rockstars of dishes: onion pasta and onions in batter (an easier version of onion rings). 

Storage

You can either chop them up in advance and then freeze them or you can peel them, cling film them and store them in the fridge in the crisper drawer. They will last for up to 6 months in the freezer.

Tip: double bag them so the smell doesn't spread through the entire freezer.



In the fridge, individually wrapped, they will last well for about 3-4 weeks. This makes it much easier to use them up since they are either already ready to go or they only need a quick dice. That one extra step of removing the skin makes all the difference. Plus, you never end up looking for an onion to only realize they’ve all gone moldy. 

Fresh onion or onion powder?

You should have and use both. If you are going to chop and dice other vegetables for your dish anyway, use fresh onion. If you just need some for flavor and you don’t have the extra cooking time (who does? food bloggers only) - use powdered onion.