You are almost as good as me. I have three types of onions, not ready yet. Walla Walla, cooking onions and Vidalia. Now how to you preserve this largess? I pressure can onions as slurry/juice when they are ready, apparently onion juice is superb health wise. I also store some in my small root cellar.
http://www.durgan.org/2015/August%202015/26%20August%202015%20Onion%20Celery%20Juice/HTML/ 26 August 2015 Onion Celery Juice
Thirty pounds of onions and ten pounds of celery was made into 14 liters of juice.The perfect onions were washed and quartered and added to the celery in the cooking pot. Ten liters of water was added to the pot.Material was cooked until soft about 20 minutes and blended into a homogeneous slurry.The slurry was strained through a Victoria food mill. Th residue of the food mill was put through a Champion Juicer to extract all nutrients.The juice was then placed on liter jars and pressure canned at 15 PSI for 15 minutes.
I allow my onions to dry, store them in nets and hang in sheds, where they last from August 'til March.
This year, I have a new store, which I hope will keep some until May, when the winter onions are worth taking.