Not an onion and not exactly garlic, it’s the spring thing: Ramps!
From chef Yoshi Yamada at Gourmet.com:
I have not put ramps in my pipe, but I have smoked them—and also roasted, sautéed, blanched, pickled, braised, and puréed them. I have eaten them raw and dirty, and I have cleaned so many in a row that I almost wished for winter again. This year I may take a few home to put under my pillow, just because…my precious. I’ll buy a little grill and set it up on my fire escape, coating the ramps in olive oil, salt, and pepper and grilling them until the white flesh is soft and smoky but still toothsome, the leaves limp and folded in on themselves, tender, wet, and charred at the edges. Then I will eat them—right from the grill, with a little fresh bread if I can wait, but probably just by the handful, with nothing else.
At Babbo, one way we prepare ramps is by heating a sauté pan until the olive oil is just beginning to smoke. We pull the pan off the flame and toss in the ramps, shorn of their leaves. We hear the sizzle, see the spattering oil, and toss them once or twice, calming the pan before placing it back on the flame. We sear them until the whites are blistered, brown, and soft. We add garlic to the pan to amplify that flavor, toasting it to make it taste nutty. After 6 minutes and 30 seconds in boiling water, we add 4 oz of linguine—supple but still al dente—to the pan. We throw in breadcrumbs for texture and add the julienned raw ramp leaves, which wilt in the steam of the pasta and bring a brightness of color and flavor to the dish. We toss everything a few times before plating and then grate Pecorino Romano over the top, so that it melts slightly by the time the dish makes its way onto the table. It may be my favorite pasta ever.