Okay, this one sounds like a science experiment, but stick with me. Place your cut onion, flat side down, in a small bowl or container. Add just enough water to cover the cut surface—like a millimeter deep. Don’t drown the whole thing.
Then, cover the bowl loosely with plastic wrap or a lid. Pop it in the fridge. The water hydrates the onion cells, keeping them plump and happy. It’s like a spa day for your produce. The result? A crisp, fresh-tasting onion for up to two weeks. Two. Weeks.
Change the water every couple of days, though. Otherwise, it turns into a science experiment you don’t want. Trust me on that one.
Onion Storage Guide: Keep Them Fresh for Months
