All About Red onions
Your complete guide to red onions - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Red onions Last?
Storage times and freshness tips for red 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.
pre-cut (freezer)6-8 months (for best quality)
Signs of Spoilage
Severe freezer burn (excessive ice crystals, dry, discolored spots), significant texture degradation (though some softness is normal after freezing), strong off-odor upon thawing.
How to Check
Visual inspection: While some freezer burn might affect quality, it doesn't necessarily mean it's unsafe. Look for overwhelming discoloration or a completely dried-out appearance. Smell test: Upon thawing, it should still smell like onions, albeit less intensely. Any truly off or sour smell indicates a problem. Texture test: Frozen onions will be softer, but shouldn't be completely disintegrated or mushy.
Storage Tips
For best results, spread chopped red onions in a single layer on a baking sheet and freeze until solid before transferring to an airtight freezer-safe bag or container. This prevents clumping and allows you to use only what you need. Label with the date. Frozen onions are best used in cooked dishes as their texture softens significantly.
cut or sliced (raw in fridge)7-10 days
Signs of Spoilage
Slimy texture, dull or faded color, darkening edges, strong sour or fermented odor, visible mold.
How to Check
Visual inspection: Look for a translucent or brownish appearance, particularly on the cut surfaces, or a slimy film. Touch test: The onion pieces should still be crisp; if they feel slimy or overly soft and mushy, they're spoiled. Smell test: A very strong, sour, or fermented smell indicates spoilage.
Storage Tips
Store in an airtight container or a sealed plastic bag in the refrigerator to prevent odor transfer to other foods and to maintain freshness. The stronger odor is a natural reaction to cutting, but a truly 'off' smell is a sign of spoilage.
cooked (in fridge)3-4 days
Signs of Spoilage
Visible mold growth, sour or unpleasant off-odor, slimy or unusually mushy texture, discoloration.
How to Check
Visual inspection: Check for any fuzzy mold (green, white, black) on the surface. Smell test: Any sour, putrid, or otherwise 'off' smell is a clear indicator. Touch test: If the texture is unusually slimy or excessively mushy beyond what's expected for cooked onions, it may be spoiled.
Storage Tips
Allow cooked onions to cool completely before transferring to an airtight container and refrigerating. Prompt refrigeration within two hours of cooking is crucial for food safety.
whole, uncut (pantry or cool, dark place)1-2 months
Signs of Spoilage
Soft spots, mold growth (green, black, or white fuzz), sprouting, strong unpleasant sulfurous smell, excessive moisture or sliminess on the surface.
How to Check
Visual inspection: Look for any dark spots, mold, or sprouts. Touch test: Gently squeeze the onion; it should be firm all over. Soft or mushy areas indicate spoilage. Smell test: A very strong, putrid, or sour smell (beyond its typical pungent aroma) is a sign it's gone bad.
Storage Tips
Store in a cool, dark, well-ventilated area, ideally in a mesh bag or basket. Avoid storing in plastic bags as this traps moisture and accelerates spoilage. Keep away from potatoes, as they release gases that can cause onions to spoil faster.