# Stupid Onion Question **URL:** \ **Category:** Cafe Society\ **Created:** [September 30, 2007, 10:28pm UTC](https://boards.straightdope.com/t/stupid-onion-question/421075 "2007-09-30T22:28:44Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![Washoe](https://avatars.discourse-cdn.com/v4/letter/w/ecae2f/32.png) [@Washoe](https://boards.straightdope.com/u/Washoe)\ **Post date:** [September 30, 2007, 10:28pm UTC](https://boards.straightdope.com/t/stupid-onion-question/421075/1 "2007-09-30T22:28:44Z")
When making a recipe which calls for chopped green onions, are you supposed to include the white bulbous portion, or just the green portion? ---
**Author:** ![AuntiePam](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@AuntiePam](https://boards.straightdope.com/u/AuntiePam)\ **Post date:** [September 30, 2007, 11:02pm UTC](https://boards.straightdope.com/t/stupid-onion-question/421075/2 "2007-09-30T23:02:13Z")
I use all of the white bulbous part and a couple inches of the green, maybe more of the green if the onions are really fresh and the green hasn’t started to get wilty. I thought this was going to be a question about The Onion. ---
**Author:** ![ThisSpaceForRent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thisspaceforrent/32/345_2.png) [@ThisSpaceForRent](https://boards.straightdope.com/u/ThisSpaceForRent)\ **Post date:** [September 30, 2007, 11:38pm UTC](https://boards.straightdope.com/t/stupid-onion-question/421075/3 "2007-09-30T23:38:56Z")
I concur with **AuntiePam** tsfr ---
**Author:** ![Stranger\_On\_A\_Train](https://avatars.discourse-cdn.com/v4/letter/s/13edae/32.png) [@Stranger\_On\_A\_Train](https://boards.straightdope.com/u/Stranger_On_A_Train)\ **Post date:** [October 1, 2007, 12:54am UTC](https://boards.straightdope.com/t/stupid-onion-question/421075/4 "2007-10-01T00:54:33Z")
[QUOTE=AuntiePam] I use all of the white bulbous part and a couple inches of the green, maybe more of the green if the onions are really fresh and the green hasn’t started to get wilty. I thought this was going to be a question about The Onion. [/QUOTE] Me too. About _The Onion_, I mean. Regarding correct use of scallons, _[Larousse Gastronomique](http://www.amazon.com/Larousse-Gastronomique-Prosper-Montagne/dp/0609609718)_ is uncharacteristically unspecific, saying only:_“They are ideal for quick methods and are often cooked in stir-fry dishes. Young spring onions are small and mild in flavour, but as they grow the flavour of the larger bulb becomes stronger.”_ McGee’s _[On Food And Cooking: The Science and Lore of the Kitchen](http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/)_ is similarly unhelpful. Since these two standards are lacking in direction I’ll have to fall back on my training/experience/what I’ve always done by default and say that you should trim off the root end and thinly slice the bulb, then make larger “slices” of the hollow stem up to the point where it starts to get wilty. In my experience the stem is more bitter than the bulb but makes for appearance, so in recipes that use scallions as a garnish or presentation as well as flavoring I’ll seperate the stem from the bulb. Also, most of the scallions I find in the market have small-to-negligable bulbs, but those found in farmers’ markets or grown from seed may have larger bulbs that become, like other onions, more bitter with aging. When eating them raw, I’ll usually knaw on the trimmed bulb and toss most of the stem. Stranger ---
**Author:** ![Washoe](https://avatars.discourse-cdn.com/v4/letter/w/ecae2f/32.png) [@Washoe](https://boards.straightdope.com/u/Washoe)\ **Post date:** [October 1, 2007, 1:04am UTC](https://boards.straightdope.com/t/stupid-onion-question/421075/5 "2007-10-01T01:04:37Z")
Not to hijack my own thread, but if you’re a fan of McGee’s works, check out the [Cooking For Engineers](http://www.cookingforengineers.com/) website. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [October 1, 2007, 1:29am UTC](https://boards.straightdope.com/t/stupid-onion-question/421075/6 "2007-10-01T01:29:51Z")
In answer to the OP: whichever you prefer. Some people don’t like the strong taste of the bulbs; others like them. ---
**Author:** ![Ogre](https://avatars.discourse-cdn.com/v4/letter/o/ecb155/32.png) [@Ogre](https://boards.straightdope.com/u/Ogre)\ **Post date:** [October 1, 2007, 2:06am UTC](https://boards.straightdope.com/t/stupid-onion-question/421075/7 "2007-10-01T02:06:54Z")
I get rid of the roots, then chop the whole thing. Slice the bulbs and use them for cooking/sauteing. Save the green bits, slice 'em, and throw them in at the end of the cook for some extra flavor and color. ---
**Author:** ![HazelNutCoffee](https://avatars.discourse-cdn.com/v4/letter/h/ac91a4/32.png) [@HazelNutCoffee](https://boards.straightdope.com/u/HazelNutCoffee)\ **Post date:** [October 1, 2007, 2:46am UTC](https://boards.straightdope.com/t/stupid-onion-question/421075/8 "2007-10-01T02:46:56Z")
I only use the green bits. Chop them up finely and use them for garnish for meat-based dishes and soups. My dad adds them to ramen sometimes.