History

Egyptian onions, often referred to as walking onions, top-set onions, or tree onions, are an ancient and remarkable vegetable that has left its indelible mark on human history. Despite their name, these onions are not exclusively tied to Egypt; their origins can be traced back to the Mediterranean region. They have been cultivated for millennia and were highly regarded in various ancient civilizations, including Egypt, Greece, and Rome.

These onions are unique due to their peculiar growth and propagation method. Instead of producing seeds, Egyptian onions develop small bulbs, known as bulbils, on the top of their stalks. When these bulbils mature, the stalks bend over, allowing them to touch the ground and root themselves, resulting in new onion plants. This characteristic earned them the name “walking onions” because they seem to wander through the garden, self-propagating as they go.

Source:  https://migardener.com/blogs/blog/egyptian-onions-history-planting-and-use

• Insect Bites
• Skin Fungus
• Bee and Wasp Stings
• Scratches 
• Ear aches
• Common Cold

Walking Onion Fritters

Ingredients:

• ½ cup yellow cornmeal
• ½ cup flour
• ½ tsp yeast
• ⅓ cup water
• ¼ cup sour cream
• 1 tbs whole milk
• ¼ cup finely sliced walking onion stalks
• 2 tbs chopped pickled jalapenos
• ¼ cup of grated chipotle cheddar
• Salt and pepper

Instructions:

1. Add ½ cup yellow cornmeal and ½ cup flour to the bowl with ½ teaspoon instant yeast. Season lightly with salt and pepper. Pour in water, sour cream, and milk. Stir to combine.
2. Allow batter to rest for 1 hour. Meanwhile, chop onions and pickled jalapenos until desired measurements are achieved. Grate the cheese shortly before the resting period for the dough is ready. With about ten minutes left of the resting period, begin heating at least 2 inches of oil in a high sided pot or saucepan.
3. Fold fillings gently into the batter using a rubber spatula until distributed evenly. Once the temperature of the oil has reached 350 degrees fahrenheit (or a small tester of batter floats in the oil), begin forming your fritters and dropping into the oil using two spoons.
4. Cook on each side for about two minutes, using a separate spoon to flip the fritter in the oil. The exterior should be golden brown and crunchy while the interior is soft and fluffy.
5. Serve with your choice of sauces. I like ranch and sweet chili.
   

Source: https://www.eating-normal.com/recipes/walking-onion-fritters