Commonly known as scallions or green onions, bunching onions are bulbless types with a milder flavour than many larger onions. They are highly versatile and can be eaten raw, or cooked in soups, salads, dips, stir-fries and more. Bunching onions are very hardy. When planting, space the bunches 2" apart; they tolerate close spacing because they don't need from for bulbs. Pull any weeds from the bed as soon as they appear, because onions compete poorly with weeds. Harvest the bunching onions once the bulbs are 1-2" in diametre. Loosen the soil around each bulb and lift if from the soil, taking care not to break the leaves.
A Spanish onion is a type of onion that is typically about the size of a softball, has a fine grain, and a yellow or white skin. It's known for its very mild flavor, with many people finding it sweet enough to eat raw. Though Spanish onions don't keep very well, they are versatile enough to work in many different types of dishes. They are also popular with home gardeners, since they produce a lot of fruit but are also pretty.
Red onions feature red or purple skins surrounding red and white interior layers. Red onions require the same planting and harvesting care as other onions. Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes washed out during cooking. If you find their flavor to astringent for eating raw, try soaking them in water before serving.