I was delighted when I discovered that shallots were so much milder than onions but so much stronger than green onions. Green onions are often hard to come by, while shallots seem to be on sale all the time at the groceries. Shallots in my fish/ butter/ lemon/ white wine dish are perfect, where green onions get lost. Alas, shallots in the chicken liver/ ginger/ mushroom/ tangerine concoction aren't nearly strong enough, where green onions seem able to hold their own. Maybe it's just the second hand shallot thing, and fresh would have been better. But I added a dollop of that honey-citron stuff the Koreans sell as tea (just add hot water) and that made the dish so perfect that I had half for lunch and had to restrain myself mightily not to have the second half for dinner.
Maybe I should plant shallots this spring, because my green nions were really no better than the store bought.
(Of course I then threw out the citron mix because it gives me indigestion in tea form, for reasons I don't understand. Should have tried the liver first. Chicken livers will take a lot of mistreatment: you can shove kale or spinach in there for an iron overload and never even taste the nasty stuff.)