Chives
Chives are a bulb-forming herbaceous perennial plant, growing to 3050 cm (1220 in) tall. The bulbs are slender, conical, 23 cm (3?41 1?4 in) long and 1 cm (1?2 in) broad, and grow in dense clusters from the roots.
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Green onions
Green onions, also called scallions and spring onions, are young onions harvested when their tops are green and the underdeveloped bulbs are 13 mm (0.5 inch) or less in diameter. Their flavor is mild, and the entire onion, including top, stem, and bulb, is used
Leeks
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. … Boiling turns it soft and mild in taste.
Red onions
Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye. These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities.
Shallots
shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin color of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.
White onions
White onion (Allium cepa, ‘sweet onion‘) is a cultivar of dry onion, that has a pure white papery skin and a sweet, mild white flesh. Similar to red onions, due to the high sugar content, they have a short shelf life, lasting up to 2 days, or if refrigerated, they can last up to a month.
Yellow onions
Yellow Onion a variety of dry Onion with a strong flavor. They have a greenish-white, light yellow,or white inside; its layers of papery skin have a yellow-brown or pale golden color.