On Oct 19, 12:14?am, "Julie Bove" > wrote:
> "Sheldon" > wrote in message
>
> oups.com...
>
> > On Oct 18, 9:52?pm, Terry > wrote:
> >> After chopping up onions, I tried storing the left over in a clear
> >> Tupperware bowl and a lid.
>
> >> After a day in the fridge they seem to have a stronger taste? Can
> >> this be avoided?
>
> > You can freeze chopped onions, or better still don't chop more than
> > you need. I buy onions in various sizes, so if all I want is some
> > small amount I choose one that's of the appropriate size so there are
> > no left overs. Once they're cut onions deteriorate very rapidly, I
> > don't want stinky onions around nor would I use them anyway... I
> > haven't wrapped a part of an onion in some 40 years. In warn weather
> > when I know I'll be using onion for salads I tend to buy bunches of
> > spring onions, one is just right for an individual salad.
>
> If you have say, a half of an onion that you've used, you can butter the cut
> part and put it in the fridge, wrapped in plastic. Margarine works well for
> this too. Seals off the stink. Of course then you have a greasy onion left
> and if you're not making something that has butter in it, you'll need to
> re-cut it for the next use.

I don't think that will prevent the deterioration, it's an extra step
and they will still stink, otherwise you wouldn't be using plastic
wrap. But most importantly that is a very poor food handling
practice. comes under the do not store onions in oil doctrine....
preventing exposure to air increases the multiplying rate of botulin
many fold... as a health matter it is not a good idea to store cut raw
onion by any air excluding means. If a health inspector found a
restaurant storing cut raw onions in plastic wrap they will be cited.

Sheldon