Also, if you plant onion sets really close together (1-2-3 inches apart) in a raised row, by the time they are big around as your finger, start thinning every other one as “spring onions” or “table onions” keep in a glass of water in fridge to eat with supper, and the others get bigger. They will get almost touching in no time, then thin them again and have a bunch of nicer sized bulb onions (golfball sized) leave the last of the onions 5-6 inches apart and expose the tops of the bulbs slowly over a week or two, eventually leaving nothing but the bottoms/roots touching the ground and they will grow to grapefruit sized by summer.. that’s your slicer onions.. to store slicers, harvest and tie greens together with garden twine in groups of 3-4 and hang in a warm breezy dry place to dry, the greens with dry up and the outer skins will turn to paper (just like store bought) they last a long time hanging (depending on how many you plant and harvest) but as temps drop you can remove dried greens, trim roots and store in an open laundry type or similar basket (for air flow) in a cellar/cool dry room.. monitor weekly like taters for soft spots and remove any bad ones.. that’s why you plant a bunch of onion sets.. lol