Scallions vs Green Onions
I have been cooking for sixty years and some of my dishes I use the entire onion, leaf and all and would call them scallions. If I was just going to use just the bulb in my recipe, I would call it a green onion. Because I generally use them in salads I have also called them salad onions enough times that my wife knows what I am referring to and what I am making. Spring onions I refer to as baby onions because of the size of the bulb but they are all the same, just left to grow a little longer. I usually use spring (baby) onions in vegetable soups because they hold their shape better and easily palatable for their size. I also use baby onions in salads where I intend to cut the bulb very then to spread the flavor throughout the salad. Though I don’t usually use the term, some people call them shallots. Scallions should be kept in the vegetable bin of the refrigerator and used within three or four days at the most. All other onions, White, Yellow, and Burgundy should be kept in a cool dark place preferably in a well ventilated container, never in the plastic shopping bag you bring them home in. Also, never store onions next to potatoes which should be stored in an open ventilated container also.</SPAN>