After a trip to Spain, we became obsessed with good bunching onions. Spending a month in Granada exposed us to some amazing produce and it really was the humble onions that stood out. A good bunching onion should be savory, sweet, and tender. The whites bring depth to soups and stir-fries while the greens are used as a flavorful garnish all over the world. We are still working on perfecting our onion growing, but we have achieved a little bit of the allium brilliance we had in Spain. Baked in olive oil and salt, they might be the perfect food.