They're pretty much good to go, just treated as outcast onion cousins because of how they choose to grow in the rougher parts of towns with all sorts of running water. I find the flavor to be a bit on the strong side, but not exactly pungent and overbearing. I think if you fond them growing around your farm or yard it would be good to put them into various dishes as you cook along, but you will find that you're going to be selective and still keep your regular onions as the popular choice.