If you plant them you have to know what to do with them and only one of the things you might want to do with them is cook. (If you want the answer to more types and their uses go to the Cooks Thesaurus at http://www.foodssubs.com http://www.foodsubs.com/Onionsdry.html or www.cooksthesauraus.com
The Cook's Thesaurus is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions.
What a fascinating place to visit. You can learn so many trivium, but also some pretty neat stuff. For instance here is just a tiny bit of what you’ll find on the lowly onion.
You've probably noticed that when you cut up a raw onion, your eyes start to tear. A common problem for every onion chopper, this happens because of the enzymes in an onion. Since the onion is being chopped, the cells are being broken - allowing the enzymes to be released. The enzymes in an onion are called allianases (I find this funny nearly alien even) and they react to the sulfides in the onion-chopping environment to create a sulfuric acid gas. This gas is immediately composed and released into the air, therefore reaching your eyes. Our eyes' nerve endings are irritated by sulfuric acid, therefore inducing uncontrollable "crying."
5 medium onions = 1 lb=2 cups chopped=3 cups sliced
1 small onion = 1/2 cup = 1 tsp onion powder = 1 Tbs dried onion flakes