I agree with planatus that the best thing you can do is get them curing. If the necks are soft, you can knock them down and wait a week (weather permitting). If they're still firm you can pull the onions and cure them in a warm (if possible) ventilated space. I'm not sure what a 'row and a half' is in quantity, but if you have a lot, you may want to go ahead and start eating them. Those onions don't keep all that long anyway and without going to full term, may only keep a month or two. After a few weeks of curing I would check for soft spots and use those ones first. Good luck, -Mark This post was edited by madroneb on Fri, Sep 26, 14 at 11:05

You certainly could pull them up now but if the leaves are still green then the onion bulbs could still get a bit bigger. If it were me, I'd wait a bit longer to harvest them. Of course, I'd pull a few up early to use fresh as needed. Yep, it means the one that bolted should be pulled up and eaten. Onions that flower won't store well. Rodney

Onions need to be thoroughly dry before you put them into storage. After you have trimmed to tops and the roots, let them dry (out of the sun) until you can't feel any moisture where the tops were cut. This, and storage in a cool, dry place should minimize any mold problems. Unfortunately Spanish onions are not known as long keepers and, unless they are dried or frozen, have a short storage life.

My onions never fully top down like the texts describe. They are usually green and growing through the end of summer. So I usually pull them in the end of august at the start of a sunny dry stretch. Spread them out on the lawn for a few days to "cure" then hang them in the basement to finish curing. Since you don't really have the option of setting them in the sun now, I would jut pull them and tie them up somewhere so they can cure. Which is essentially drying out. Make sure to eat the ones with the thickest necks first and any that started to flower. These will not store as long.