For me, if a recipe calls for green onions, I tend to use the whole thing. I like the mild flavor the greens give to foods, like potato salad, green salad, anywhere you use onions.

I did try the grilled onion last night, but was not impressed.

You could chop them up and freeze them and use in meatloaf, stuffed cabbage, etc.

Growing up mother always stuck them in a glass half filled with water, on the kitchen table. We'd sprinkle salt on our plates, dip the white end in the salt and eat them with fresh peas. Bite of onion, bite of peas.

I love them chopped, green and white parts in an egg salad.

Whites for cooking, greens for garnish. You could top just about anything with the greens.

A nice peanut noodle salad?

Local restaurants/cafeterias here have them out on their counter tops as condiments along with chow chow, onion slices. Guess it's a Southern thing :o)

I always have chopped scallions in the freezer. They go well as a garnish when serving home made vegetable soup, etc.

Glenda, you reminded me of one of my favorite snacks when I was in high school. I'd cut a chunk of sharp cheddar cheese and clean one green onion. I'd lay the onion on the cheese piece and take bites -- a bit of onion and a bit of sharp cheese. I loved it!

One of my mom's table mates at her assisted living facility always had the kitchen give her a small bowl of sliced red onions for each meal. Sounds similar to what you described at some of your local restaurants.

I use (whole thing) for salads, garnish, adding late to stir fries when they are almost done, add to mashed potatoes.

The greens are delicious. A lot of people use them as a substitute for chives when they're out. I put them in omelettes, salads, tuna or chicken salad, as a mix-in topping for chili, falafel, tacos, etc., in fillings for burritos and the like, etc.

The sort of go-to, always around staples from my childhood on are parsley and green onions. :)

An eye-opener years ago to discover much of what my mother cut and tossed is full of flavor and useful. I use all of it as mentioned above as well as celery leaves, the tender citrus cilantro stems...often woody parsley stems in stock. The green thick tops of leeks in stock...(can be frozen to use later). Not so much basil stems but also good in veg stock.

I often add the white chopped green onions added last to a saute for potato and lentil, pasta salads...then the chopped green top rings later for an herbed fresh toss with thyme, summer savory or whatever is fresh in the garden....

Adds nice color and fresh flavor.

Yum. Thanks for so many good ideas.

We grow walking onions. We have a huge patch that keeps on walking. They are also called Egyptian onions. They are essentially green onions and we use them daily in green salads, or for topping enchiladas, Fried Rice and in many other dishes. A very useful veggie to have growing. I rarely buy the green onions because I don't need to. The bulb on them is much milder. The Egyptian's have a little heat, but not too much. They go dormant in winter, so when I run out of the frozen ones, I have to go buy the green bunches at the grocery.

We use both parts, green and white...I replant the bottom "bulb" part along with any roots in a herb planter that's on my deck and new onions grow.

Suzi, you can grow chives in the winter, and they do not go dormant. I'm not sure how old the plant I have now is (more than a year), but I keep it near the back door so that I can collect leaves when needed. I use them interchangeably with green onions and add them to guacamole, salsa, Japanese soups, in addition to dishes mentioned above. My mother used to mix them with cream cheese, as a spread for crackers.

Didn't know that about chives! Love them! For special occasions we order some Caviar and have that on toast points with creme fraiche and chives. Yum!

Like Suzi, I grow Egyptian onions, also Welsh, which are basically the same type of onion, tho I think, a bit milder. I use the green tops in many dishes that call for regular onions, figuring they must have more vitamins & minerals, since they're green.

I particularly like to use them in dishes where I don't want the extra texture/bulk (like meatballs & savory puddings), since they melt down to practically nothing when cooked.

I also use the whole thing, minus any ends that have shriveled. That's the whole reason to use green onions, isn't it?

Sally

How don earth do you freeze them?