These fine specimins above are called calçots, a type of scallion grown in the Tarragona province of Catalonia in northeastern Spain. In spring, locals eat calçots at community feats called calçotadas - essentially barbecues, but with onions instead of cheeseburgers. Calçots are roasted on a grate over coals, leaving them charred on the outside but creamy on the inside. They're served on a terracotta roof tile or wrapped in newspaper to keep them warm, then peeled at the table and eaten dipped in pungent red romesco sauce, made with tomatoes, garlic, ground almonds and peppers. The local version is called salbitxada - see a recipe for it here. If you're not living in calçot country use it on leeks or roasted sweet onions.
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