I eat the whole thing!

FYI, green onions are also called scallions, not shallots. Shallots are like regular onions but smaller.

Just the root end. Make thin slices out of the rest; the white part is nice as a sautéed aromatic, and the green part can be sprinkled over many savory meals.

I use the whole things except for the withered ends if there are any.

I strip off the outermost layer at the root end, and slice off the very tip and the roots. The rest gets chopped and used for whatever I have scallions for.

I don’t know shallots, but I know green onions by their somewhat more formal name, “scallions”.

And as far as scallions go, I use every part but the very bottom containing the root fibers, and all of the stalk / leaves except any that are discolored or in any way decayed.

A photo of shallots and scallions

Thank you all. Thanks for the link @CWOTUS .