bulb vegetables 
The main edible part of these vegetables is their bulb, the underground structure where the plant’s nutrient reserves are stored.
Mild and sweet, this onion is widely used as a flavoring ingredient; it is often eaten raw or deep-fried in rings.
The sweetest of the onions, it is often eaten raw, in salads or sandwiches.
Small white onion picked before fully ripe; it is primarily used to make pickles or as an ingredient in stews such as boeuf bourguignon.
The bulb is composed of bulblets called cloves; the germ at its center can make garlic difficult to digest.
The most common onion, widely used as a flavoring ingredient, either raw or cooked; it is also the essential ingredient in onion soup.
It has a more subtle flavor than the onion or the chive; it is eaten raw or cooked and often used as a flavoring ingredient in sauces.