All About Yellow onion
Your complete guide to yellow onion - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Yellow onion Last?
Storage times and freshness tips for yellow onion 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.
cut or peeled in refrigerator7-10 days
Signs of Spoilage
Slimy texture, strong pungent or sour smell beyond typical onion odor, discoloration (e.g., yellowing or browning of cut surfaces), visible mold.
How to Check
Visually check for sliminess, dullness, or any mold growth. Touch the onion; it should still feel firm and crisp, not slimy or mushy. Smell for any sour, fermented, or unusually strong and unpleasant odors.
Storage Tips
Store in an airtight container or tightly wrapped in plastic wrap to prevent odor transfer to other foods and to maintain moisture. This also helps prevent oxidation and drying out.
whole, uncut at room temperature1-3 months
Signs of Spoilage
Soft spots, sprouting (green shoots), mold (black or green fuzzy patches), dark spots, a strong, unpleasant 'off' odor without cutting.
How to Check
Visually inspect for sprouts, mold, or dark/discolored patches. Gently squeeze the onion; it should feel firm and solid. Any softness or mushiness indicates spoilage. A healthy onion has a characteristic sharp smell when cut; an unpleasantly strong or sulfuric 'off' odor before cutting is a bad sign.
Storage Tips
Store in a cool (ideally 45-55°F / 7-13°C), dark, dry, and well-ventilated place. A mesh bag, basket, or open container works well. Avoid storing in plastic bags, which trap moisture and accelerate spoilage. Keep away from potatoes, as both release gases that can cause the other to spoil faster.
cooked in refrigerator3-4 days
Signs of Spoilage
Off-odor (sour, fermented, or moldy smell), slimy texture, visible mold, significant discoloration or dullness.
How to Check
Visually inspect for mold or unusual color changes. Touch the cooked onion; it should not feel slimy or excessively mushy. Smell for any sour, fermented, or otherwise unpleasant odors. Discard if any of these signs are present.
Storage Tips
Cool cooked onions quickly (within 2 hours) before refrigerating. Store in an airtight container to maintain freshness and prevent contamination.
frozen (chopped)6-8 months (for best quality), up to 12 months (safe)
Signs of Spoilage
Excessive freezer burn (dry, discolored spots on the surface), strong 'off' or sour smell upon thawing, significant degradation of texture (beyond typical softness of thawed onions), or visible mold (unlikely if properly frozen).
How to Check
Visually check for severe freezer burn, which indicates quality loss. Upon thawing, it should still have a characteristic onion smell, not sour or unpleasant. The texture will be softer than fresh, but it shouldn't be completely mushy or slimy. If in doubt, discard.
Storage Tips
Chop onions to your desired size before freezing. No blanching is necessary. Store in airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. Label with the date. Frozen onions are best used in cooked dishes (soups, stews, sauces) as their texture softens significantly upon thawing.