Everyone knows that soaking onions in red wine is good for cardiovascular and cerebrovascular diseases. However, if red wine is opened for too long and exposed to air too much, it will lead to oxidation and lose its taste.

If the onion is not well sealed when it is soaked, or there is more air in the container, don't drink the red wine that has been soaked for half a year, and the taste is very poor. Generally don't soak onions in red wine too much at a time. A bottle of red wine is better, sealed, soaked for three days and drunk within one week.