I am onion-storage-challenged. I think I also have a case of onion-run-out-phobia, because every time I am at a market, I think, "omg! I need onions." even though I probably have like five at home. The result is that I now have onions--three of them--that have started sprouting and are sprouting out of control. I store my onions on the counter, and they always seem to sprout before I need to use them.
I think I will chop up the ones that are currently sprouting and freeze them before they sprout even more. But is there a way to prevent this? Storing in the fridge keeps them cooler, but they seem to mold quicker, so I usually store them outside. During the winter time, the onions can sit on the counter for weeks without sprouting, but now with the warmer weather, they seem to be sprouting like mad.
Other than the fridge, a "cooler" storage area is not an option, since I live on the top floor of a duplex, and my apartment has very little insulation, which means that this time of year, the afternoon temperature ranges from balmy to sweltering.
Aside from becoming better at figuring out how many onions I actually need, and buying only what I need for that week, are there storage techniques to prolong their lives?
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