How Do I Store Onions (and Shallots and Garlic)?

Surprise: It’s not necessarily the crisper drawer.

Onions (and their bulbous cousins, garlic and shallots) are our kitchen workhorses, ever dependable — until they’re not. Below, find what to shop for and how to keep them in peak condition in the pantry, with one notable exception.

Look for: Firm bulbs that don’t give or collapse when you gently squeeze.

Put Those Well-Stored Onions, Garlic Bulbs and Shallots to Good Use

Sheet-Pan Sesame Tofu and Red Onions | Saleq ma’Basal (Braised Chard With Crispy Onions and Sumac) | Harissa-Roasted Sweet Potatoes and Red Onion | French Onion Soup | French Onion White Bean Soup | Stuffed Onions | Vertamae Smart-Grosvenor’s Onion Pie | Oklahoma Onion Burgers | French Onion Grilled Cheese | Caramelized Shallot Pasta | Rishia Zimmern’s Chicken With Shallots | Spaghetti Aglio e Olio e Fried Shallot | Sheet-Pan Sausages With Caramelized Shallots and Apples | Garlic Bread | Hoisin Garlic Noodles | San Francisco-Style Vietnamese-American Garlic Noodles

Store: Store in their peels in a well-ventilated basket in a cool, dark, dry place. Notice any whiffs of bad smells and remove the offenders before they affect the rest. Don’t store onions near potatoes — they’ll nudge each other toward decay. Sweet onions should be stored in a breathable bag in the crisper — they have more water (though not more sugar), so are more vulnerable.

Make the most of it: Some chefs say garlic sprouts are bitter and should be removed, but taste one and see if you agree: Garlic, onion and shallot sprouts are all edible. Garlic cloves and the root end of any onion can be planted.

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