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the
clueless cook's handbook: onion conundrums 
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what's the difference
between
scallions and
green onions?  Scallions
and green onions generally refer to exactly the same vegetable. They’re also
sometimes called spring onions, Chinese onions, and in Australia (confusingly
enough), shallots or eschallots. They’re much milder in flavor than ordinary onions
(although in winter, I’ve noticed, the flavor seems quite a bit more
pronounced), and are great either raw or cooked. It’s a very popular flavoring
and garnishing ingredient in Asian cooking (as in this recipe for scallion
pancakes), and can also generally substitute
for fresh chives in any recipes calling for that herb.
With scallions, you’re generally using the attractive green leafy part of the plant (although the white part closer to the root tastes fine as well); it’s only the very bottom inch or so of the root part of the plant that you won’t use for cooking purposes. Still, don’t throw out those nubby remainders – if you pop the roots into a pot of dirt, and give them sunshine and water of course, the scallions will keep growing, and you’ll have access to fresh, free scallions whenever you need them. more onion basics ... what color onion to use | chopping onions | scallions | shallots | leeks |
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