Bunching onions are well suited to use raw and thinly sliced in salads, or as additions to cooked foods, especially Oriental and Asian dishes. They're also a delicious garnish for vegetable soups and with eggs, cheese and fish. Never overcook these delicate onions.

Spanish and reds can be used in much the same way -- in salads, sandwiches and simple stir-frys.

Cooking onions know no limitations. Use in stir-frys or slow-cooked casseroles. They can be baked, braised, boiled, grilled, and made into classic onion soup. They are completely cooked when the flesh is moderately tender. Slow, gentle cooking seems to bring out their sweet flavor.