Harvesting and curing onions is easy and quite satisfying to do. Usually we eat through a good portion of these before they get a chance to even cure! This year the onion harvest was decent overall, the heavier than usual rains led to fungal issues like rust and my foolish planting of tall plants in front of these really stunted their overall potential. I am still quite happy with the total harvest especially considering how many we have already grilled up as spring onions.
When curing the goal is to allow the necks and roots to dry back so that many protective papers can form allowing you to store your onions for a long time. Shade and airflow are key to good curing, you don’t want to instantly cure them but slowly without much heat which will spoil the flavor!