Lately my favorite onion is green onion. Especially in its raw state. They just don't seem to linger as long on the breath and leave such a strong taste as other onions and they are milder and more enjoyable. In addition to not being overpowering they can be enjoyed in a variety of ways from Mexican dishes to Asian and traditional American.
The drawback is that when a bag of green onions sit in the fridge too long they get soggy and inedible. And too long usually means just a few days. That is not long at all! They just don't seem to have a very long shelf life.
I have found by purchasing them precut they do seem to last longer get but they are pricier this way, and they still get soggy. Also it is rare to ever find organic pre cut green onions that are sure to not have been treated with some kind of preservative.
I found that there is a trick to keep green onions last longer, and that is to control moisture.
So, instead of cutting 1 or 2 stalks and putting the rest away to eventually get soggy and go bad, I cut the entire bunch and place a folded paper towel in the bottom of a glass jar to absorb extra moisture, allowing the cut onions to last a lot longer. Then I put the date on the lid with some Washi tape.
And they are ready in a pinch, no need to cut them when you need them.
This method should yield up to two weeks of freshness, or maybe more!
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