cshenk wrote:
> As for regular onions, I'll chop a whole one and use what I need then
> store the rest in airtight containers. Next time (usually next day but
> may take up to 3 days), I'ts already chopped and ready.

That's basically what I do. I like strong onions, red or yellow.
I'll peel and cut one in half.
One half, I'll slice or chop and the other stays half whole.

I just store the leftovers in a fold over sandwich baggie. No onion
smells in the fridge.