always have wondered this- when a recipe calls for green onions, and it is going to be cooked, you should use the bottom (white) parts correct? and when they are to be sprinkled on top of say a baked potato, you use the tops (green)?
i recently was at a friend's for dinner, and we had baked potatoes. she used the white part of the green onion to sprinkle on top. imo, it is too strong to eat raw. not use to that. i almost always just use the green part to garnish dishes (unless it is being cooked).
what do you guys do?