I would add that ramps are for the effete.

but what about the leeks? they feel left out.

What about chives? Who are they for?

Dream scapes!

I have been known for using shallots, onions AND garlic in the same dish. I cook the onions to a light golden color. The shallots and garlic go in towards the end of cooking so the shallots remain crisp and the garlic doesn't get bitter.

My onion soup has every type of onion I can find in the store. Served with garlic bread, of course.

Alliums are for everyone!

Anybody who has ever driven through Gilroy, CA on a late summer day can testify to the truth of that.

The chives are for mixing with cream cheese and smearing over some malted granary bread. Now leeks - now we're talking. I love leaks. Bung 'em in a steamer with some thick-cut courgette (zucchini for the non-UKers), broccoli, Chinese leaves, and sliced carrots, season and steam until done. Plonk into large bowl, spoon over some half-fat creme fraiche and a drizzingly on toasted sesame oil and stir together. Eat. Yum.

Also: life without garlic would be a horrible affair.

I don't care much for onions. I love shallots. I love garlic.

*puts on diaper and superman cape*