Onions and shallots have been used for culinary and medicinal purposes for thousands of years. There are over 300 varieties of onions, and they vary greatly by size, shape, and color. 

To Store:

Onions and shallots will keep for several months when kept in a cool, ventilated space. DO NOT store onions or shallots near potatoes, as that will cause spoilage. Sliced onions may be kept in an airtight container in the fridge for 3-5 days.

Fresh onions have not been cured so there’s no skin to peel off! Their greens can be used in the same way as green onions, and the bulbs themselves are quite a bit milder than storage onions. Unlike cured onions, fresh onions should be stored in the refrigerator and are best if used within the week.

To Prepare:

It seems most dishes start out with a little olive oil and some chopped onions or shallots. Simply use a sharp knife to cut it in half, remove the outer skin and root. From there, you can bake, roast, fry, grill, caramelize, saute, stir fry, or steam your onions/shallots! The options are endless.