even if they're sealed in ziplock bag or aluminum foil, and refrigerated? Can someone give a scientific explanation, thanks much.
This theory is probably based on the principle that, due to increased surface area, the probability of bacterial development increases, but onions are a known antiseptic, especially when fresh and raw, so I have my doubts on this oneSafe to say, that slicing onion followed by freezing it removes all doubt, as does using it immediately, which utilises all the good factors in the vegetable itself.
