I’m just going to suggest that, you may want to get heirloom varieties. If you’re going to grow them any how. The heirlooms are much, much, better tasting and probably more nutritious compared to the mass produced varieties where quantity and appearance are the typical priorities.

You can propagate onions by trimming the roots and some of the bulb, but you can also let one or two bolt and go to seed- they’re self-pollinating. (this absolutely affects flavor, so it’s probably best to just compost it.)

As a side note, green onions tolerate living walls quite happily, even indoors. (You can also force them by staggering the germination of seeds, letting them get to harvest at a more regular pace.)

Ive a green house but my brother has an indoor wall, and grows sweet yellow and red onions, carrots, garlic, zucchini and yellow squash, strawberries, salad greens, celery, and a few kinds of potatoes (they don’t let those get huge,)

Blackberries, blueberries, and raspberries… need more space and I’d only recommend black and raspberries if you’re willing to do battle to keep them under control.

(Damn things are constantly trying to take over my green house. Unfortunately… certain people have gotten used to the jam, ice cream topping and fresh berries they provide… )

Dwarf Meyer lemon trees make great house plants too, if you want a large pot.

(This selection meant to warn you what happens when you become a plant-dad or plant-mom…. You’ve been warned.)