Never sentence a cut onion to a slow death in the crisper again.
Cut Yellow Onions
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Everybody who has ever used just half an onion knows that no matter how good your intentions (and meal planning) are, that you've basically just sentenced the other half to wither away in your crisper until its inevitable journey to the trash.

If you don't have a grill to clean, an extra onion half can be a frustrating waste, and it's one home cooks are all too familiar with. Luckily, the geniuses at Food52 have a solution to our onion woes: "cut the whole onion, use what you need, and freeze the rest," a recent piece suggested.

Freeze the rest? Really?

As instructed by Food52, you don't need to do anything special, simply dump the leftover pieces of raw onion into a freezer-friendly bag, flatten them into a single layer, squeeze out all the extra air and voila!

The best part is that the raw onions will last six months or more in the freezer—smell free!

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Keep in mind that defrosted onions can get a little watery, so you won't be able to eat them raw or rely on them for caramelizing. They're better suited to "stewy" recipes like braises or sauces.

How cool is that?