Freeze some awesome green onions for future use.I had a lot of frustrating times where I wanted to try sprinkling on some green onions, but they had gotten hard. So I just shook them up and could use them whenever.When you use the green onions, please apply 2-3 sprinklings and then freeze them.People tend to forget about them after the first use, but once you remember you can start sprinkling them on.If they start to solidify, just tap the side of the tupperware a few times with your palm and they'll loosen up. Recipe by Pyonoxo

My husband created this recipe because I brought back green onions from my parents' vegetable garden.When you don't have garlic soy sauce, it's ok to stir-fry the sliced garlic after putting the butter into the pan during Step 3, and adding soy sauce in Step 5. Recipe by Minaichigo

I wanted to use the bulbs of the green onions in something. In the end I tried making an imitation of a dish that I had seen in a Korean supermarket and came up with this simple kimchi.The bulbs of the green onions that I used are far bigger than those you usually find in a supermarket, they were about the size of mini-onions. If you're using small green onions, then you just need to boil them for 2-3 minutes. I used the Momoya brand kimchi sauce. Recipe by Kourin

I love caramelized onions, but they are pretty tedious to make.I got the idea for this method last year, when I had to prepare a lot of onions at once and saw how much liquid came out of them. I also did some research online. After several experiments, I came up with this recipe.All the steps are hints, but pay special attention to Steps 6-9 and Steps 16-19. Read these steps carefully and envision what you're aiming for.My explanation may not be good enough, but the point is to scrape the onion that gets stuck to the frying pan (the browned bits) with water and condensation. It's really easy. Recipe by *ai*

I like vinegar, so I prefer the combination of soy sauce and vinegar to salt and pepper. The sweetness of onions and the nice flavors of vinegar, and the fragrance of butter and soy sauce are bound to go together. I often make this dish for my lunch, or when I need one more side dish.Stir fry the onions until they get really soft. Adjust the seasoning if the taste is too light depending on the size of onion and its water content. Heat over medium heat as not to burn the butter. Recipe by Osshosan

This recipe was handed down to my mother from my grandmother, who is a farmer, and then it was passed on to me.Be careful when you take off the plastic wrap after removing the onion from the microwave! Recipe by Kuri-nu

I do like pickled onions by themselves, but I made these specifically to go on top of my Texas hot links.

It was brought to my attention that if you always cut up cabbage in different ways then its texture is also going to be different every time.If you cut cabbage along the grain, you get a crunchy texture. If you cut it against it, it will produce a much softer texture.Try cutting it whatever way suits you. Recipe by Kapizou

It's a simple dip that I grew up with that my mom used to make as a quick after school snack 😊

Fried food always makes a great drinking snack. Fried onions are a big hit!Use your favorite seasonings! I recommend a mix of salt and soup stock or just salt.About Step 4, mash the soup stock until fine for the salt and soup stock seasonings. You can also use soup stock cubes. Recipe by YunoChamio

I thought it would be cute to have whole onions in soup.Shallow scores in an X-form helps the onions absorb the flavor, and makes them easier to eat.I didn't add much seasoning, like salt and pepper, since I wanted to enjoy the flavor of the onions. But if it's too light, adjust the seasonings. Recipe by Himeichigo

A great way to season a lot of dishes with these seasoned onions.