Flower Fan, I plant mine seperately but people do plant them in bunches of up to four and the onions push away from each other. Space the bunches farther apart and it leaves you more room to cultivate, although I prefer to mulch my onions. Next year try growing your own from seed or buy the plants in bulk. Four for a buck is a little steep. Growing really good onions isn't difficult but you may not do it your first year. Good luck and e-mail me with any questions. David

In my experience, small stressed onions will produce small bulbs no matter what you do. My bulb onions keep growing into early July, so there is time yet. You can drench them with a water-soluble fertilizer, which can make the flavor sharp rather than sweet when done late, but has no other drawbacks. The onion year isn't over. Now is a good time to start seeds of leeks and scallions so you will have seedlings to set out later in the summer.

Don't pay that $12.95 for the Heritage Sweet multiplier onions. At that price, I've got a few hundred bucks worth. And that's after giving away another hundred bucks locally! Probably have the same in Catawissas. Willing to let them go for considerably less than what Territorial is asking. Martin

Here's a recipe from Guy's Big Bite on Food Network. Beer Battered Onion Rings 4 cups canola oil or peanut oil 1 cup sour cream 3/4 cup mayonnaise 3 tablespoons sun-dried tomatoes 1/4 cup red bell peppers, roasted 1 tablespoon lime juice 1 1/2 teaspoons pepper, fresh cracked 2 teaspoons salt 3 tablespoons white wine 1 tablespoon garlic, minced 2 yellow onions, sweeter the better, Vidalia or Texas sweets 2 cups buttermilk 2 cups all-purpose flour, divided 1 teaspoon garlic, granulated 12 ounces beer, medium body 3 tablespoons grated Parmesan In a Dutch oven heat oil to 350 degrees F. In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour. Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour. Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly. Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels. Garnish with Parmesan.