An onion left out is like a friend who stays too long at a party—it starts to change. It loses moisture, gets a bit soft, and absorbs whatever is floating in your kitchen air.
That’s right: onions are sponges for bacteria. Not in a dramatic way, but enough that the USDA says you shouldn’t leave them out for more than two hours.
But here’s the good news: if your kitchen is clean and the onion isn’t cut into tiny pieces, it’s usually okay to eat the next day—if you’re brave and cook it well.
