All About Onions
Your complete guide to onions - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Onions Last?
Storage times and freshness tips for onions in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
whole, unpeeled (pantry/room temperature)1-3 months (yellow/red), 1-2 months (sweet/white)
Signs of Spoilage
Soft spots, mold growth (white, green, black fuzzy patches), sprouting (green shoots emerging), strong pungent or rotten odor, discoloration (dark spots or translucent areas).
How to Check
Visually inspect for mold or sprouts. Gently squeeze; if it feels soft or mushy, it's likely spoiled. Smell for any unpleasant, strong sulfurous, or rotten odors. A healthy onion should be firm and dry.
Storage Tips
Store in a cool, dark, dry, and well-ventilated place (like a mesh bag or basket). Avoid storing in plastic bags as they trap moisture, which promotes spoilage. Keep away from potatoes, as both release gases that can accelerate spoilage in the other.
cut or peeled (refrigerator)7-10 days
Signs of Spoilage
Slimy texture on the cut surface, strong and unpleasant pungent odor (more intense than fresh cut onion), visible mold, discoloration (darkening or browning of edges).
How to Check
Visually inspect for sliminess or mold. Touch the surface; if it feels slick or slimy, it's past its prime. Smell for an overly strong or off-putting aroma. A slight discoloration might be okay, but sliminess is a clear sign of spoilage.
Storage Tips
Store in an airtight container or tightly wrapped in plastic wrap in the refrigerator. This minimizes odor transfer to other foods and prevents dehydration. For best quality, use within a few days.
cooked (refrigerator)3-4 days
Signs of Spoilage
Sour or off-odor, slimy texture, visible mold growth, significant discoloration, or a cloudy appearance in any liquid.
How to Check
Smell is often the first indicator; a sour or unpleasant odor means it's likely spoiled. Visually check for mold or unusual colors. Touch the cooked onions; if they feel slimy or excessively mushy, discard them.
Storage Tips
Cool cooked onions quickly after preparation (within 2 hours) and store in a shallow, airtight container in the refrigerator to prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C).
frozen (freezer)6-8 months (raw chopped), 3-6 months (cooked)
Signs of Spoilage
Severe freezer burn (large ice crystals, dry leathery spots, discoloration), significant change in smell (though less common for frozen onions), or off-flavor after thawing (rare if properly stored). Texture will be much softer after thawing.
How to Check
Visually inspect for excessive freezer burn. While safe to eat, heavily freezer-burned onions may have an inferior texture and flavor. The primary concern is quality degradation rather than safety spoilage if kept consistently frozen.
Storage Tips
For raw chopped onions, spread them in a single layer on a baking sheet to freeze, then transfer to an airtight freezer bag or container. This prevents clumping. For cooked onions, cool completely before freezing in an airtight container. Frozen onions are best used in cooked dishes where their softened texture is not an issue.