Scallions:

The white bulb is mild, good cooked or raw. The chopped greens add flavor, as well as color, to any recipe, use as a substitute for chives. Available in bunches.

Shallots:

Like tender, delicate onions? These are great as a base for sauces, excellent in omlets too. Great for braising and roasting. Recommend you don't eat'em raw. Generally sold by the pound.

Well there you have it, "A Cooks Guide to Cooking With Onions". If you would like more information about onions and/or cooking with onions, visit the following websites:

http://www.sweetonionsource.com A website for all things oniony. Recipes for appetizers to desserts. Hosted by Oregan based Jan Roberts-Dominguez, author of "The Onion Book".

http://www.onions-usa.org National Onion Association, headquarters in Greeley Colorado. I've lived in Colorado since 1991, just recently discovered that Colorado is one of the nations top 10 onion producing states. Onions are grown in three areas of Colorado, the Front Range, the Arkansas Valley (25 miles from where I live) and the Western Slope.
About the Author

Frank Flohr (aka Chef Phronc) is passionate about cooking and is a self proclaimed "Chef". Frank shares his passion for cooking at http://www.recipecorral.com/blog where you will discover some of the best recipes and culinary resources available on the web today. Unleash the hidden "Chef" inside you!