Food experts in the United Kingdom are warning consumers about a detail that many fail to check when buying onions at the supermarket: the firmness of the bulb. According to the recommendation, a light touch on the onion is enough to determine whether it is fresh or already showing signs of deterioration. This advice can equally be applied in Portugal.
A fresh onion should be firm and compact. If it has soft, spongy or moist areas, it may go bad shortly after purchase. The outer skin should also be inspected; it should be dry, thin and have a papery texture. The presence of moisture, stains or deteriorating areas indicates that the decomposition process has already begun.
This check is especially important in early spring, when some stores are still selling onions stored since the previous harvest. Experts also advise choosing local produce whenever possible, to reduce the time between harvest and arrival at the supermarket.
After purchase, storage conditions are crucial for longevity. Onions should be kept in a cool, dry, dark and well-ventilated space, such as a pantry, avoiding refrigeration and sealed plastic bags. Mesh bags, ventilated baskets or paper bags help keep the product dry. Once cut, the onion should be placed in an airtight container in the refrigerator to prevent its strong smell from transferring to other foods.
