Here’s a twist: not all onions are the same. Sweet onions—like Vidalia or Walla Walla—have a higher water and sugar content. They’re basically the delicate divas of the onion family. They’ll go bad faster on the counter, so pop them in the fridge to extend their life.
Same goes for green onions (scallions). They’re like fresh herbs—they need moisture and cold to stay crisp. Wrap their roots in a damp paper towel and store them in the fridge. They’ll stay perky for up to a week.
And what about pearl onions or shallots? Treat them like regular onions—counter is fine, as long as it’s cool. But if your kitchen is warm (above 70°F / 21°C), the fridge is a safer bet for all of them.
Should You Refrigerate Onions? Storage Tips For Freshness And Flavor
