When onions start to mature, the tops become yellow and begin to fall over. At that point, bend the tops down or even stomp on them to speed the final ripening process.
Loosen the soil to encourage drying, and after a few days turn them up and let them cure on dry ground. Always handle them very carefully—the slightest bruise will encourage rot to set in.
When tops are brown, pull the onions.
Be sure to harvest in late summer, before cool weather. Mature onions may spoil in fall weather.
Allow onions to dry for several weeks before you store them in a root cellar or any other storage area. Spread them out on an open screen off the ground to dry.
Store at 40 to 50 degrees F (4 to 10 degrees C) in braids or with the stems broken off.
Mature, dry-skinned bulbs like it cool and dry.
Don’t store onions with apples or pears, as the ethylene gas produced by the fruits will interrupt the onions’ dormancy. Onions may also spoil the flavor of these fruits (as well as potatoes).
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http://homeguides.sfgate.com/onions-ripe-pick-37220.html
Don’t store onions with apples or pears, as the ethylene gas produced by the fruits will interrupt the onions’ dormancy. Onions may also spoil the flavor of these fruits (as well as potatoes).