Onion harvest

Now THIS is a quintessential Aggie scene:

Organic Texas 1015's and that class ring is so a propos!

(For those of you not familiar with Texas A&M University, that's where this famous 1015 onion cultivar was developed.)

We have now moved from the status of virgin farmers to virgin harvesters.  Having cherrypicked from several sources of wisdom on how to prep these for long-term storage, we laid them out on a grate for sun drying (but not too much sun... according to some sources, you're supposed to lay the crowns of one onion across the bulb of its neighbor for a bit of protection, which I did, except strong winds today blew them around).

I'm not sure how to handle the phase that follows, which is long-term storage.  It seems that every which way I try to store onions, they moulder very quickly.  In the fridge, they moulder.  Out of the fridge in wire baskets, they moulder.  Is that because they were shipped to the grocery stores improperly dried?  I don't know.  I just hope we have better luck storing these, the fruits of our labor.