A good way to salvage stored Onions that are starting to sprout or are damaged is to puree and freeze them.
Cut away the damaged sections and outer layers - puree them in a blender and then pour the puree into ice cube trays, Once frozen transfer them into freezer bags. They're good for cooking soups , gravies , etcetera - I've even used them to mix into the stuffing of a Thanksgiving Turkey.
When drying onions, or any food for that matter, the temperatures should be consistent not too low or too high. Low temperatures may result in the growth of bacteria , high temperatures will result in the food being cooked - not dried. Under dried will spoil, Over dried will lose its flavor.
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