Onions are a staple in many dishes, but improper handling or consumption can impact both flavor and health. Here are 9 mistakes to avoid when using onions:

Not Washing Onions Before UseEven though onions have an outer peel, they should be rinsed briefly to remove dirt or pesticides. This prevents contamination when you cut through them.

Using the Wrong Onion TypeDifferent onions suit different dishes. Yellow onions are ideal for savory, slow-cooked dishes; red onions are best raw in salads or sandwiches; and white onions have a mild flavor perfect for salsa.

Cutting Onions Too Far in AdvanceCutting onions releases sulfur compounds, which can cause them to become pungent and lose freshness. Ideally, chop them right before cooking or storing them in an airtight container if prepping in advance.

Throwing Away the Onion SkinOnion skins contain antioxidants and can be used to add flavor and nutrients to soups, broths, and stocks. Just strain them out before serving.

Not Storing Onions ProperlyOnions should be kept in a cool, dark, and well-ventilated place. Avoid storing them in plastic bags, as they need air circulation to stay fresh.

Cooking at Too High of a HeatOnions can burn quickly if cooked at a high temperature, resulting in a bitter taste. Cook them at medium heat for a sweeter, more balanced flavor.

Cutting the Root End FirstTo minimize tears, cut off the stem end first and leave the root end intact while slicing. The root end contains the highest concentration of sulfur compounds.

Not Using Fresh OnionsSprouting or mushy onions have lost flavor and can spoil your dish. Use firm, fresh onions for the best taste.

Eating Too Many Raw OnionsRaw onions are high in sulfur compounds that can be hard on your stomach, leading to digestive discomfort if eaten in large quantities. Balance raw and cooked onions in your meals for easier digestion.