"Gary" > wrote in message ...
> 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.

I actually find them to be very mild.