The Egyptian onion is a very hardy perennial (zone 3 and +) and entirely edible. The leaves can be consumed like chives, and its bulb can be used like a shallot or a leek.
Its cultivation is more than easy, allowing you to grow fresh onions without too much fuss. Plant the bulbils in well-drained soil in full sun, about 1'' deep, and keep 10'' between each plant.
It will produce a green stem of about 60 cm, at the end of which small pink bulbils will emerge, which can be consumed as soon as they are the size of a small pea. If you leave them on the plant, their weight will cause the stem to lean toward the ground, and the bulbils will root, producing a new plant. This is when its name "walking onion" makes complete sense.
After a few years, when the clump becomes too dense and the number of flowering stems decreases, you will need to divide the plant to give it vigor again.