Pregnant onion (Allium cepa) is more commonly known as Egyptian or top onion. Its unusual name is derived from the way a dense cluster of tadpole-shaped bulblets form at the tip of the plant�s stem. These small bulbs can be harvested and eaten when the onion tops begin to wilt and dry out. Egyptian onion�s underground bulbs can become rather strong-tasting late in the season, but can be harvested in early spring as green or bunching onions. Plant Egyptian onions in fall by setting out bulblets in well-prepared soil amended with organic matter. They will tolerate a hard freeze so that plants left over from the previous season can sometimes be harvested even into winter.