Whole, raw onions like it cool, dark, and dry. That means your pantry, a basket in the cupboard, or even the garage if it’s not too hot. The fridge is actually a little rude to them—it's too humid and cold for their crunchy, papery souls.
Why does it matter? Moisture is the enemy. Fridge air makes onions soft, moldy, and sad way too fast. Think of it like putting a crisp apple in a steam room—nobody wins.
But wait—what about that half-used onion?
Ah, the plot thickens. You sliced an onion for Tuesday’s tacos, and now you have a naked, weeping half sitting on the cutting board. This one does need the fridge. Once you cut into an onion, its protective layers are gone. It breathes, and the fridge slows that down.
Wrap it tight in plastic wrap or pop it in an airtight container. It’ll keep for a few days without turning into a mushy mess. Just don’t store it next to your milk—onions are intense roommates and their smell will linger.
