Peeling an onion?

[question everything]

I was ready to chop white onion for the turkey chili.

As usual I started by peeling the first top layers of transparent thin layers and… it seemed to never end.

I finally did chop it but in the bowls there were layers of translucent of pieces of onion that we would out aside.

Is there something like a bad onion? I wonder whether I should switch to frozen chopped one..

[niyad]

1. Onions do go bad sometimes, but it is usually pretty obvious when

they do. I generally keep a bag of chopped onions in the freezer, since I tend to cook only small amounts of anything, especially in the summer heat! And, just a few weeks ago, I found jars of chopped onions right next to the jars of chopped garlic in the produce section. One does have to refrigerate after opening, but. . soooo handy. I only wish I had gotten at least another jar or two.

[question everything]

3. Thanks. I will do this.

[Cirsium]

5. A caution

I worked in produce and I was always opposed the convenience snack model of sliced and bagged fruit and vegetables. The idea always was promoted as a way to compete with sugary junk food snacks and get people to eat more fruits and vegetables. The problem in my view is that it is a vector for food borne pathogens, especially now with the globalization of the food industry and the effect of deregulation on public health and safety regulation and inspection.

[niyad]

7. Thank you for that information. But, please note that I was talking about

jars of chopped onions and garlic, not bags of sliced vegetables.

[Cirsium]

8. One example

Salmonella Outbreak Linked to Fresh Diced Onions

https://www.cdc.gov/salmonella/thompson-10-23/index.html

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/gills-onions-voluntarily-recalls-select-lots-fresh-diced-onion-products-because-possible-health-risk#:~:text=October%2023%2C%202023%20%E2%80%93%20Gills%20Onions,elderly%20people%2C%20and%20others%20with

[Polly Hennessey]

2. And the translucent pieces stick to my fingers.

I am always waving my hand up and down to get rid of them. Finally give up and wash my hands.

[mitch96]

4. It's like the damn garlic paper. Can't get rid of the stuff and sticks to everything...uff

[ProfessorGAC]

6. Onions Soften With Exposure To Air

The also get soft as they absorb extra moisture from the air.
Onions that go bad smell "off", because the five primary taste/odor components are sulfur containing organic compounds.
When they go bad, these can oxidize or be hydrolyzed into propyl sulfide (rotten egg like smell) of propyl sulfoxide. The latter has a pungent, acrid odor much stronger than plain onion smell.
If they still smell like onions, they're almost certainly OK.
The translucence you describe is probably excess water, causes the volume to swell a bit. Given the same amount of fibrous tissue is there, making them swell with water will reduce opacity.
Yes, I have found that peeling an older onion is more difficult as the thioethers tend to get sticky when the moisture content gets high enough. I'm guessing you noticed that outer layer was a little slimy compared to a fresher onion. If so, there's your reason. You said they were sticking to your fingers.
Isn't food chemistry a hoot?

[question everything]

9. Interesting. I often wonder whether onions and garlic should stay on the counter at room

temperature - the way they are in the store- or refrigerate them.

[ProfessorGAC]

10. We Do Both

100% of the time I put them in the fridge after I cut a big one in half.
If I buy a big bag, I'll refrigerate them because it will take a while to go through all of them.
I only buy garlic as I need it, so it doesn't matter much. The supermarket is only 9 blocks away so running over there to shop by the meal is no big deal.

[Retrograde]

11. When they go bad they go mushy

Translucent bits don's seem to be a problem here - onions either sprout or get mushy. Translucent to me means thin, not bad.

[Warpy]

12. If you're going to chop it,

cut the flowe end off and leave the root end intact. Cut it in half, bisecting the root end. Grab the peel on one side. If it gives you an argument, try to start it from the other. Peel it back to cover the root end. This will give you a handy handle while you cut the onion into chunks, half moons, or fancy French mini dice.

If you're doing onion rings, cut off the flower/stem end You can usually rub the papery stuff off easily, then score both sides of the onion so you've got places to grab the non papery but tough inner peel. Cut it off at the root end. Then use a mandoline for those pervectly even onion rings., I hate hand cutting onion rings, but will do it if I want thick ones since my mandoline doesn't adjust that far. I usually pick onions that have a flat spot. The rings are a little squashed on that side rather being perfectly round, but they taste so good nobody has ever complained. and I don't end up with brutalized and/or missing fingers.