Editing Onion (section)

=== Storage ===

In the home, cooking onions and sweet onions are best stored at [[room temperature]], optimally in a single layer, in large mesh bags in a dry, cool, dark, well-ventilated location. In this environment, cooking onions have a shelf life of three to four weeks and sweet onions one to two weeks. Cooking onions will absorb odours from apples and pears. Additionally, they draw moisture from [[vegetable]]s with which they are stored which may cause them to [[Decomposition|decay]].<ref name=almanac /><ref name=Jauron>{{cite web |url=http://www.extension.iastate.edu/news/2009/jul/062201.htm |title=Harvesting and storing onions |last=Jauron |first=Richard |date=2009-07-27 |publisher=Iowa State University Extension |access-date=2013-03-28 |archive-date=18 May 2013 |archive-url=https://web.archive.org/web/20130518151139/http://www.extension.iastate.edu/news/2009/jul/062201.htm |url-status=live }}</ref>

Sweet onions have a greater water and sugar content than cooking onions. This makes them sweeter and milder tasting, but reduces their shelf life. Sweet onions can be stored refrigerated; they have a shelf life of around one month. Irrespective of type, any cut pieces of onion are best tightly wrapped, stored away from other produce, and used within two to three days.<ref name=FAQ />