Green Onions are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Thiamin, Riboflavin, Magnesium, Phosphorus and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron
You should usually avoid onions with large bulbs ends, but young sweet onions like Texas 1015, Vidalia, Walla Walla and others with medium bulbs are available in the spring. They are sold as a bunch like green onions and are very sweet.
Use the stem end of a green onion as a "brush" to apply marinade to food on the grill.
Onions and garlic have been cultivated for 6,000 years and have been credited with everything from making hair grow on bald heads to giving valor to the troops of Alexander the Great.
Onions are the vegetable which gave Chicago its name since the Chippewa Indians found these "she-gau-ga-winshe" growing at the site of the modern day city.
The name onion comes from the Latin, "unio" via the French "oignon" and the English "unyun." The onion plant belongs to the Allium family - the same as the narcissus (daffodils).