Sounds like a very useful veg.
Onion fans should try wild mountain ramps. Takes it to a whole ‘nother level, lol. They grow above 2,000 ft or so in the southern Appalachians with outliers found elsewhere. Sauteed they’re somewhere between spring onions and garlic with a little “kick” that’s hard to categorize, fine restaurants have taken to using them in certain dishes for a regional, wildcrafted flair. Raw, they can hurt you. Seriously. They’re the diametrical opposite of a Vidalia. Nothing mild about them.