green onions: it's all good people

i love green onions, from their furry little eye watering feet to their crispy crunchy verdant tops. every bit of them is good. i'm tired of seeing one end or the other get the scrap-heap treatment! clean them, slice them, let them shine! the white part can be a bit strong, i admit. my solution: slice that end finely and add it at the beginning of the cooking process of what ever dish you are making, add the greens at the end so they retain their lovely crunch. or brazen it out, serve them raw all the way with dip or in salad. they're lovely grilled whole and plopped on top of bbq steaks, or sliced length wise in stir fry like multi colored noodles that bite back. to know them is to love them, every inch. you may want to invest in some gum, however.