scallion

This term refers specifically to the slender, mild variety of onion characterized by a white base and hollow green stalks. It is primarily associated with culinary contexts, where it is prized for providing a sharp yet subtle aromatic quality without the overpowering pungency of a bulb onion.

In North American English, the term is often used interchangeably with spring onion, though in some professional culinary settings, a distinction is made based on the thickness of the stem. It is typically treated as a countable entity when referring to individual stalks in a recipe or a grocery list.