Many of us here in San Francisco are used to seeing diced scallions floating in soups of Asian origin.
In the American heartland they are often used in salads and as garnishes.
These scallions have been grilled.
Scallions are also known as 'green onions" in North America, where the words "spring onion" and "shallot" are considered to refer to other species of onion. These words are ambiguous and most likely refer to the "Welsh Onion" - which actually came from Eastern Asia. "Welsh" has no relationship to Wales and is a corruption of an Old English Germanic word that means "foreign".
Since these names tend to be misleading, what we're talking about today has mature stalks between 1/4" and 1/2" in diameter that are white and solid at ground level but become hollow and green higher up - as opposed to immature bulb onions or leeks. The flavor is milder than that of bulb onions.
...2Fcooking-with-onions-grilled-scallions" class="retweet tweet-big-button" target="_blank">tweet Cooking with Onions - Grilled Scallions - Channeling Julia www.evilauntie.net/blog/cooking-with-onions-grilled-scallions – ...