[Robin]

I just it in a glass container with a lid and it lasts for a long time.

[Nola]

That purple onion shaped container you can get at the grocery store works great.

[Claudette]

Mine keep better in a glass container wrapped in a paper towel to collect moisture.

As a person who cooks for one, too, I try to purchase small onions. When not possible, I make sure it can be used in more than one meal within the week.

I have a very large one in the kitchen now. So, I am going to make liver with onions tonight and smothered chicken on Saturday. It will keep for 3 days.

Explore these too: What to do when you have lots of onions?

[Lillie]

I cut towards the roots, leaving them intact. This has given me the best success. Sometimes a very robust onion can still be grown from the roots after I’m done!

[Patricia]

I suggest halving the onion when you start it and slicing either 1/2 of it and dicing the rest then storing air tight in the fridge. If it’s all ready prepped you’ll probably be more inclined to use it.

It should go a week or slightly more. If it starts getting to the end of freshness then dice the rest and toss it in the freezer for soups and other things.

Alternatively, you could buy smaller onions to cook with. They can be harsher than the big sweet ones so if you wanted something more mild a shallot would work

[Tiffany]

Smaller onions, then when you cut it cut it in half with the skin on, and plastic wrap that half really good. The skin helps it stay fresher until you’re ready to eat that half.

[Melissa]

Unless you can eat that onion in a few days, you will have to freeze. If not buy 2 smaller onions. An unpeeled, uncut onion can last weeks.

Don’t forget to save the skins and any part you don’t eat, in the freezer for some awesome broth.

[Author]

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