Is it bad to refrigerate cut up onions?

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Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion is bad?






onions spoilage







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  • Related: cooking.stackexchange.com/questions/7707/…
    – Ess Kay
    5 hours ago
















up vote
8
down vote

favorite
2












Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion is bad?






onions spoilage







share|improve this question























  • Related: cooking.stackexchange.com/questions/7707/…
    – Ess Kay
    5 hours ago












up vote
8
down vote

favorite
2









up vote
8
down vote

favorite
2






2





Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion is bad?






onions spoilage







share|improve this question















Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion is bad?






onions spoilage




onions spoilage






share|improve this question















share|improve this question













share|improve this question




share|improve this question








edited 18 mins ago









Divi

2,799155077




2,799155077










asked 11 hours ago









Ailia Fatima

505




505











  • Related: cooking.stackexchange.com/questions/7707/…
    – Ess Kay
    5 hours ago
















  • Related: cooking.stackexchange.com/questions/7707/…
    – Ess Kay
    5 hours ago















Related: cooking.stackexchange.com/questions/7707/…
– Ess Kay
5 hours ago




Related: cooking.stackexchange.com/questions/7707/…
– Ess Kay
5 hours ago










2 Answers
2






active

oldest

votes

















up vote
9
down vote



accepted










Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.



They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.



At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.



If you want slices then easy. Just take a slice on demand.



Store them cut side down in a sealed container.






share|improve this answer






















  • Down vote may I ask the problem?
    – paparazzo
    9 hours ago






  • 2




    Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
    – David Richerby
    5 hours ago










  • The down and cross cuts are not more surface area.
    – paparazzo
    4 hours ago






  • 1




    Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
    – David Richerby
    4 hours ago










  • If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
    – Cascabel♦
    4 hours ago

















up vote
3
down vote













The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.



Even the direction of the cuts contribute to how pungent it gets after being cut.






share|improve this answer
















  • 4




    A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
    – Chris H
    8 hours ago






  • 1




    Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
    – Ess Kay
    5 hours ago










  • @ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
    – David Richerby
    5 hours ago






  • 2




    @DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
    – Chris H
    5 hours ago






  • 1




    @ChrisH Clearly there's not enough trifle in my life. :-(
    – David Richerby
    5 hours ago










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2 Answers
2






active

oldest

votes








2 Answers
2






active

oldest

votes









active

oldest

votes






active

oldest

votes








up vote
9
down vote



accepted










Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.



They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.



At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.



If you want slices then easy. Just take a slice on demand.



Store them cut side down in a sealed container.






share|improve this answer






















  • Down vote may I ask the problem?
    – paparazzo
    9 hours ago






  • 2




    Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
    – David Richerby
    5 hours ago










  • The down and cross cuts are not more surface area.
    – paparazzo
    4 hours ago






  • 1




    Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
    – David Richerby
    4 hours ago










  • If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
    – Cascabel♦
    4 hours ago














up vote
9
down vote



accepted










Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.



They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.



At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.



If you want slices then easy. Just take a slice on demand.



Store them cut side down in a sealed container.






share|improve this answer






















  • Down vote may I ask the problem?
    – paparazzo
    9 hours ago






  • 2




    Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
    – David Richerby
    5 hours ago










  • The down and cross cuts are not more surface area.
    – paparazzo
    4 hours ago






  • 1




    Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
    – David Richerby
    4 hours ago










  • If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
    – Cascabel♦
    4 hours ago












up vote
9
down vote



accepted







up vote
9
down vote



accepted






Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.



They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.



At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.



If you want slices then easy. Just take a slice on demand.



Store them cut side down in a sealed container.






share|improve this answer














Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed.



They will go soft after time and lose flavor and crispness. As far as going bad it would take over a week. It will be too soft before is actually goes bad.



At home try and cut on demand. I will half and make the vertical and horizontal cuts but only dice on demand.



If you want slices then easy. Just take a slice on demand.



Store them cut side down in a sealed container.







share|improve this answer














share|improve this answer



share|improve this answer








edited 3 hours ago

























answered 10 hours ago









paparazzo

5,86311439




5,86311439











  • Down vote may I ask the problem?
    – paparazzo
    9 hours ago






  • 2




    Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
    – David Richerby
    5 hours ago










  • The down and cross cuts are not more surface area.
    – paparazzo
    4 hours ago






  • 1




    Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
    – David Richerby
    4 hours ago










  • If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
    – Cascabel♦
    4 hours ago
















  • Down vote may I ask the problem?
    – paparazzo
    9 hours ago






  • 2




    Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
    – David Richerby
    5 hours ago










  • The down and cross cuts are not more surface area.
    – paparazzo
    4 hours ago






  • 1




    Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
    – David Richerby
    4 hours ago










  • If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
    – Cascabel♦
    4 hours ago















Down vote may I ask the problem?
– paparazzo
9 hours ago




Down vote may I ask the problem?
– paparazzo
9 hours ago




2




2




Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago




Not my downvote but what's the point of doing only half the dice before putting the onion in the fridge and half after? If you fully dice it, you have the convenience of ready-to-use onion at the cost of it going off faster from the increased exposed surface area; if you just put the unused half of an onion in the fridge, it'll be fresher but less convenient. But "half-dicing" the onion seems to be the worst of both worlds: you get the inconvenience of an uncut onion, with the decreased freshness of a cut one.
– David Richerby
5 hours ago












The down and cross cuts are not more surface area.
– paparazzo
4 hours ago




The down and cross cuts are not more surface area.
– paparazzo
4 hours ago




1




1




Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago




Only if the onion sits perfectly together. And you've still broken a bunch of cells so there's going to be some leakage.
– David Richerby
4 hours ago












If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago




If you're going to ask people to explain downvotes, you need to be ready to accept criticism. Feel free to discuss the actual answer, but let's cut out the personal parts.
– Cascabel♦
4 hours ago












up vote
3
down vote













The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.



Even the direction of the cuts contribute to how pungent it gets after being cut.






share|improve this answer
















  • 4




    A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
    – Chris H
    8 hours ago






  • 1




    Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
    – Ess Kay
    5 hours ago










  • @ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
    – David Richerby
    5 hours ago






  • 2




    @DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
    – Chris H
    5 hours ago






  • 1




    @ChrisH Clearly there's not enough trifle in my life. :-(
    – David Richerby
    5 hours ago














up vote
3
down vote













The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.



Even the direction of the cuts contribute to how pungent it gets after being cut.






share|improve this answer
















  • 4




    A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
    – Chris H
    8 hours ago






  • 1




    Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
    – Ess Kay
    5 hours ago










  • @ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
    – David Richerby
    5 hours ago






  • 2




    @DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
    – Chris H
    5 hours ago






  • 1




    @ChrisH Clearly there's not enough trifle in my life. :-(
    – David Richerby
    5 hours ago












up vote
3
down vote










up vote
3
down vote









The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.



Even the direction of the cuts contribute to how pungent it gets after being cut.






share|improve this answer












The general rule is, it is safe to keep in the fridge (in a sealed container) for about a week. However, I strongly advise against it, as the taste and flavor will suffer. Cut onions will get more and more pungent as they wait.



Even the direction of the cuts contribute to how pungent it gets after being cut.







share|improve this answer












share|improve this answer



share|improve this answer










answered 10 hours ago









zetaprime

33911




33911







  • 4




    A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
    – Chris H
    8 hours ago






  • 1




    Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
    – Ess Kay
    5 hours ago










  • @ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
    – David Richerby
    5 hours ago






  • 2




    @DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
    – Chris H
    5 hours ago






  • 1




    @ChrisH Clearly there's not enough trifle in my life. :-(
    – David Richerby
    5 hours ago












  • 4




    A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
    – Chris H
    8 hours ago






  • 1




    Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
    – Ess Kay
    5 hours ago










  • @ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
    – David Richerby
    5 hours ago






  • 2




    @DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
    – Chris H
    5 hours ago






  • 1




    @ChrisH Clearly there's not enough trifle in my life. :-(
    – David Richerby
    5 hours ago







4




4




A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago




A *well-*sealed container as they stink out the fridge otherwise. Cling film on the cut face as well can help. This is mainly a technique to use when cooking for one, and you only need 1/2 an onion.
– Chris H
8 hours ago




1




1




Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago




Some more tips here on storage (not related to safety): cooking.stackexchange.com/questions/6658/… and cooking.stackexchange.com/questions/24618/…
– Ess Kay
5 hours ago












@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago




@ChrisH I've never had a problem leaving half an onion in a sealed-but-not-remotely-hermetic container for 24 hours.
– David Richerby
5 hours ago




2




2




@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago




@DavidRicherby 24 hours might be OK most of the time, but not if you've got desserts chilling loosely covered in there. The cream on a trifle can pick up the scent of onion very easily
– Chris H
5 hours ago




1




1




@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago




@ChrisH Clearly there's not enough trifle in my life. :-(
– David Richerby
5 hours ago

















 

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