I finally harvested all my onions after having them in the ground for over 200 days. As I mentioned in a previous post, it was cold and rainy this winter and it took a long time for them to mature.
Now, what to do with all the onions?
I used several in a simple sauté and served them atop grilled New York steaks. I also shared some with family and neighbors and am storing the rest to use in the future.
Onions last a long time if cured and stored correctly. To cure the onions, rinse the dirt off and spread them in a single layer on a clean, dry surface. Let them dry for two or three weeks until the necks are dry and the skin is papery.
After they are cured, cut off the tops or necks of the onions. Discard any that show signs of decay or have soft spots. Use any bulbs that have thick necks first because they are more moist and won’t store as well. Store garden onions in a basket, crate or any container that has airflow.
The location for storing the onions should be dry and low in humidity to prevent rot and molds. The length of time you can store onions will depend on variety and site conditions. Some bulbs can be stored for several months.
A chef friend of mine also told me you can store onions in the freezer after chopping and sautéing them. Pull them out when preparing soups, stews or sauces.
