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Old 10-06-2010, 09:32 AM   #11
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I keep sweet onions (Vidalia, Walla Wallas, etc.) in the fridge. They seem to spoil a lot faster than regular ones.

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Old 10-06-2010, 09:35 AM   #12
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Originally Posted by Laury View Post
I keep sweet onions (Vidalia, Walla Wallas, etc.) in the fridge. They seem to spoil a lot faster than regular ones.
The refrigerator is not a great place for onions. They should be in a cool, dark, dry place. A kitchen cabinet away from the heat is ideal.

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Old 10-06-2010, 10:32 AM   #13
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I keep all my onions in the fridge. They do last a long time that way. I live alone, and it ordinarily takes me a long, long time to use a bag of onions. I keep them in the crisper drawer, and my one warning about that is don't put the apples in there with them, unless you like onion flavored apples.

Potatoes, however, go in a cabinet, not under the sink. The under sink cabinet is too warm, and in my house, that cabinet is a little transfer station for the mouse subway.
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Old 10-06-2010, 11:04 AM   #14
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I have bought them at different stores.

Beth, I was wondering the same thing, about a bad growing season.

Vidalias do tend to spoil faster than other onions--I think I read that it is because they are a sweeter onion.

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Old 10-06-2010, 11:16 AM   #15
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I may need to rethink my storage of almost eveything. I have a small, 2 door pantry, from Sauder and two wire shelving units. I have appliances and potatoes, onions. garlic on the wire shelves and canned goods in the pantry. I think I may switch some canned to the shelves and the veg to the pantry. I have baseboard heat and the wire shelves are right on them.

Maybe most of my veg problem.
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Old 10-06-2010, 05:01 PM   #16
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I pulled a shallot out last week that sprouting so I just put in the ground.Same goes for garlic and onions.

I have also noticed some brown rings in yellow onins.I don't save those though.

I will crack my garlic heads in half at the store if they are questionable.
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Old 10-16-2010, 07:10 PM   #17
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In search of strong tasting onions

As with many veggies these days they seem to have be modified over the years to accommodate the grower/picking/shipping/processing requirements.

Taste? Oh, does that really count?

I have an old recipe we make for the holidays, English Chestnut Stuffing. (Recipe at bottom of this message.) We carefully observe the ingredient quantities and processing instructions.

What we have encountered is a lack of cooked onion taste in the dressing, which makes this simple dressing what it is. I am convinced that this is due to the onion varieties sold here today in SW Ohio. Small yellow onions that don't make your eyes water during processing equals no serious onion taste!

Has anyone encountered this wimpy onion syndrome, or better yet a good strong old fashioned yellow onion? I'll have them shipped in if necessary!


2 lbs (net) Italian chestnuts--after removing from shell and inner membrane. Chestnuts should be selected carefully. Firm, but not dried out and no breaks in the shells.
12-14 ounces of stinky--makes you cry--strong--yellow onion!
1/4 lb butter--soft (forget about margarine)

Finely grind chestnuts or process until fine in food processor
Do same for onions.
Combine and add the butter
Mix by hand until butter is absorbed.
Make into balls and stuff into neck of a large turkey.
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Old 11-28-2010, 08:29 PM   #18
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Actually, in my neck of the woods (Prince George, northern BC) onions are excellent (even in the supermarkets) and so are their prices right now.

Probably a long way to drive for them, though.
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Old 11-28-2010, 08:31 PM   #19
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moltogordo, its too far for ME to drive, so I know Barbara isn't coming! I was born in PG, welcome to DC.
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Old 11-28-2010, 08:42 PM   #20
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I've been seeing that with the onions for the past 3/4 of a year. As to garlic, I find the stuff at the health food store is better. Maybe that's because it's local. I feel up every outside clove on every bulb. I also buy a large jar of chopped garlic at Costco, but it isn't good for everything.

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