When it comes to prepping onions, the first thing we do is toss away the outter skin. It has little flavor and is practically inedible. And while yes, we may not eat onion skins, they can be a great preservation method for other foods!
The outer skin of onions is rich in polyphenols, which have great antioxidant properties. Organic polyphenols have been used in studies to maintain the freshness of meat and dairy products as well.
While the process for preserving perishable meats and dairy products is a bit more complicated, this method to increase the shelf life of your fresh produce is a game changer.
After removing the outer onion skin from the onion or onions, place the skins in a plastic container or bin. You don’t want the containers to be sealed completely. A plastic container with grates, slits, and holes allows for proper air circulation.
Nestle the onion skins into this container and place the produce — like carrots, bells, sweet potatoes, potatoes, or squash on top. This method will keep the outer skin from shriveling up and keep the veggies fresh for longer.
Try it for yourself by watching the full reel here.