"Sqwertz" > wrote in message
...
> On Sun, 21 Feb 2016 22:33:41 -0500, Brooklyn1 wrote:
>
>> I can't remember ever cutting into an onion and not using it all... a
>> cut raw onion has never seen the inside of my fridge, not ever. Onions
>> are all sizes, choose an appropriate size. I look for bags of onions
>> of various sizes. I use a lot of onions, mostly for soups, stews, or
>> caramelized... I'll caramelize a three pound bag of onions for one
>> burger, did that two days in a row last week, I'll start the onions at
>> about 8 AM for dinner, just leave them go on the lowest heat and stir
>> about once every hour. The market in town had 3 lb bags of onions/$1
>> BOGO, so I stocked up, bought six bags (18 lbs) for $3, I picked out
>> the smallest for when I don't need a lot of onion. I like raw onion
>> in sandwiches, a SPAM sandwich with raw onion is fantastic, that was
>> lunch today... 1/2 an Italian loaf with mustard, mayo, SPAM, iceberg,
>> and onion... just a modicom of mayo to hold lots of freshly ground
>> black pepper.
>
> How do you manage to use a whole onion on a sandwich?
>
> Your onion-in-the-fridge phobia is unfounded. I have a ziplock
> freezer bag that I re-use for partial onions. I never have a problem
> with it smelling up the fridge. And I wouldn't even mind if it did.
> My current ziplock has two half onions in it - half yellow and half
> red.

One thing I learned to do some years back but never do now is to cover the
cut part of the onion with butter or margarine. I did this when I had to
move back home temporarily and my dad had forbidden me from putting cut
onions in the fridge because they would stink it up. I had some ancient
book of household tips and I got it from there. In those days we still only
had the very thin plastic bags and odors could easily get through those.

I have noticed that the bags that are bigger than the sandwich bags are made
of a thicker plastic and they do stop the odors. Exception being those
super thin bread bags.

Only time I have noticed an odor recently is if I am cutting up a lot of
veggies for use later in the day or the following day and there are a lot of
chopped onions in there. Sometimes I do only put them in a cheap bread bag,
particularly if I am going to use them in a few hours. Then I will notice
the smell but it doesn't bother me.

I have also noticed that different parts of the country have different kinds
and sizes of onions. In certain parts of the East Coast and even in PA, they
have small yellow onions. I think they are just referred to as cooking
onions. They are usually much cheaper than the other onions and in one
small store that I used to shop at in PA they were often the only onion they
had! So I wound up using them in place of green onions or any other onion I
might have wanted to use, simply because I didn't want to have to go to
another store. Despite the name, they did work as raw onions although
perhaps a different onion would have been a bit better. Anyway... Where I
am going with this is that I could easily one one of those up and wouldn't
have any left over, even if I was using it on a sandwich. They were just
that small.

I have never seen that kind of onion here. In fact, most of our onions are
pretty big to huge. If you want a small one, you have to really hunt for it
or maybe resort to something like a shallot or Cippolini.