I’m a huge fan of green onions – both the whites and the greens. The whites are great diced up and added raw to marinades, sauces, and dressings. They’re not as pungent as fully-grown onion, so they can handle being raw or lightly cooked without completely overwhelming everything. Of course, they’re great fully-cooked as well. You can just grill them whole for a nice grilled veggie. The dark green parts are great as a garnish.