Cindy Hamilton wrote:
>
> Gary wrote:
> > I love them for the crunch factor and the sharp onion flavor.
> > Cooking much will take that away though.
> > When I use them, I normally will have them chopped and add them
> > to the dish once the heat goes off. The food will warm them but
> > not cook them. The hollow green tops, I'll cook but not the
> > root or just above solid pieces.
>
> It's a funny old world. I'll cook the white part,
> but I prefer to eat the green part raw.

Interesting. We seem to be mirror-images of each other.
In many dishes though, I really do like a sharp bite of a very
strong onion. These provide that bite if you don't cook them.