Green onions, or scallions, are an elegant way to mix up your allium game. Scallions can be eaten in their entirety, with the exception of their very root end, which should be discarded. The white, bulbous section of a scallion has more biting, classically onion flavor, while the darker green parts are more mild and herbaceous. Scallions are naturally sweet and durable, making them versatile in just about any cooking modality. Dropping paper-thin slices of scallion directly into hot oil yields a nest of frizzled umami bombs, an excellent way to incorporate crispy texture in soups, on top of burgers or sandwiches, or any dish in need of a little crunch and sweetness. Scallions are gorgeous on a hot grill, especially if you leave them with a few char marks on them. Make a whole pile as an addition to your fajita offerings, or serve them as a side dish to grilled steak or chicken. They will be succulent, mild, and unctuous. Scallions are also an important raw component to many Asian dishes such as Vietnamese bahn mi, Japanese ramen, and Thai curry bases. Unlike their classic onion cousins, scallions are mild when eaten raw, and less textural, meaning they meld into dishes more seamlessly than other onions.
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