In my years of going to the market as a full-time mom and a home-cook, I have learned to recognize fresh meat, fruits or vegetables. And one of those I have observed and learned is about our favorite sauteing ingredient - the aromatic spice, the red and white onions.
- Pick the ones that are still firm to touch.
- Just by looking, you can pick-out the lasting ones.
Look at the "neck" on top of the onion bulb where the leaves/shoots are cut.
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| See the upper neck-part, it is tighter/narrower and dry, it will last longer. |
That neck part must be closed and tight, narrower in diameter. The larger the neck and the more open it is, the shorter its shelf life.
- Must be DRY. Just by looking, it is also obvious.
I suppose that it is probably because when it is not tight moisture easily penetrates the bulb - bacteria and molds can easily multiply causing the rotting.
Here is a photo of what I called wide-necked look of an onion. The part where the onion shoot/leaves are sprouting is not tight:
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| These onions will not last long (see the necks are not that tight), not looking dry either. |
I hope to have provided you with vital information about onions. It is more practical to buy in bulk than in retail like in half or a kilogram. For that reason you have to see each one by one to check if it will last longer.
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