— Jane Barnett

So, so onions and shallots, um, you can totally chop them ahead of time. Um, you know, most people would say five days is the most you can, but I'm gonna go less than that. I would say one to two days ahead of time to be able to make sure you're not compromising the flavor and you still have the texture that you're originally starting with, right? So, um, in order to keep those two things in, I would say one to two days, depending on what you're doing, if you're just doing it from a canopy party, that's totally fine. They'll last that and they'll be able to be fine with that as well. The important thing is that you do keep them, um, refrigerated and you do keep them in an air tight container. This could be something as simple as, you know, a plastic baggie or, um, that seals or, uh, you know, a Ziploc or something like that. Um, or putting them in a sealable airtight container. Just try to keep as much air out of them as possible and they'll last a little bit longer as well.