I walked down to the basement to tend to my seedlings recently and my nostrils were filled with the smell of onion. A quick check on the storage onions revealed that they were indeed finished:
Luckily, not all of these onions went to waste. I brought them upstairs, donned rubber gloves, and salvaged what I could. The rest were tossed into the compost pile.
I planted way too many onions last year. The onion seeds were old and I assumed many would not be viable, so I planted them thickly. The seeds germinated better than expected and I ended up rearranging my garden to accommodate the extra onion seedlings. The results were a substantial onion harvest.
Most of the onion harvest were chopped and frozen but some were left loose in a mesh bag and stored down in the cool basement. These stored for seven months.
The last several years, I have grown Patterson and Copra because they are known for their long storage abilities. However, I have found that chopping and freezing onions is more convenient than storing them. It is easy to open a freezer bag, grab a handful of onions, and throw them into soups, stews, roasting pan, or frying pan.
This year, I am reducing the amount of onions in the garden. I always grow a bunching scallion such as Evergreen or White Lisbon. I also plant some Red Barron onion sets, but this year I am trying White Sweet Spanish onions for the first time.