Choose firm, heavy onions with a dry papery skin.\u00a0 Avoid ones with brown or soft spots or onions that have green spouts.<\/p>\n
Keep onions in a dark, cool location.\u00a0 It is best to keep them in the mesh bags they come in, or in a basket or colander.\u00a0 Do not store next to potatoes since both vegetables give off a gas that will cause the other vegetable to rot.<\/p>\n
Once cut, wrap the onion in plastic, store in the refrigerator and use within a couple of days.<\/p>\n
To prepare, start by removing the dry papery skin.\u00a0 Score the skin lengthwise in a few spots to be able to remove the skin easily.<\/p>\n