onions that have dry, papery, smooth outer skin.
onions with black patches.
Seasonality: All year
Store onions in a well-ventilated, cool and dark place up to 4 weeks. Do not store near potatoes. Refrigerate sliced or cut onions in a tightly sealed container up to 3 days.
Cut off the stem and root end of the onion. Remove the papery outer layers of skin and cut the onion in half. Lay each half of the onion flat side down and slice or chop. Refrigerate onions for an hour before cutting them to reduce tears.
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