c. chopped green onions may also be added

Green onions, also known as scallions or spring onions (Allium fistulosum), are young onion plants harvested before the bulb has fully developed, leaving a small white base and an elongated green stalk. The entire plant—from the tender white roots through the hollow green leaves—is edible, unlike mature onions. Green onions feature a mild, fresh onion flavor with sweet grassy notes that intensify toward the bulb end. The white and light green portions provide a sharper onion bite, while the dark green tops offer a delicate, herbaceous quality with minimal pungency.

The plant grows year-round in temperate climates and is a staple of Asian, European, and American cuisines. Common varieties include the standard slender scallion and the slightly larger, more robust bunching onion.

Green onions serve as both a base aromatic and a garnish across global cuisines. The white and light green sections function similarly to shallots in soffritto-style preparations, adding subtle onion depth to soups, stews, and stir-fries. The dark green tops are best used fresh as a garnish, offering color and bright flavor to finished dishes such as Asian noodle soups, tacos, baked potatoes, and egg dishes. In Asian cooking, green onions are essential to many preparations including mapo tofu, congee, and dumplings. They are commonly paired with soy sauce, sesame oil, ginger, and garlic. Green onions can be raw, lightly cooked, or charred; cooking mellows their sharpness considerably.