Tons of green onions
So I went to buy produce and they were selling bags of less than prime for less than one bunch. I brought them home and tossed some and cleaned the rest. What do you do with them?
I hope you did not trim too much off the bottom. Ideally, you've left some root, in which case you can try planting some of them and put others in a jar with emough water to submerge the bottom, which will make them last longer in the refrigerator.
You can use them in salads and instead of onion in general, but they will get slimy within a week, if that. So before that happens, chop and saute them in your preferred fat, then freeze them for inclusion in sauces, as burger topping, in omelettes, quiche, soup..... You might want to try making onion jam, or chutney. The vinegar in those condiments will help it last longer in the fridge if you don't want to actually can in a water bath.
You could do a riff on Catalunya grilled calcots. I've done this with both green onion and ramps.
Get your charcoal very hot, lay the greens on the grate, drizzle with olive oil. Turn often until wilted and somewhat charred.
Typically, grilled calcots are served with romesco sauce, but the grilled green onions make a great side just as is.
Mongolian Beef stirfry. Or grill them and blend with mayonnaise, garlic for a green onion aioli.
A clam/cheese ball with canned clams, bacon, cream cheese, worstershire sauce, rolled in diced green onion.