As a rule, the large, mild spring and summer onions are good for eating raw or for cooked dishes in which you want a subtle flavor.
White onions tend to be more pungent than yellows or reds.
Look for ones that feel dry and solid all over, with no soft spots. The neck should be tightly closed, and the outer skin should have a crackly feel and a shiny appearance. Onions should smell mild. As a rule, the more slender the bottoms are, the sweeter the scallions. Place garlic in small baking dish.