I usually end up with more green onions than I need.
It's not that I don't appreciate them; they usually get stuck in the back of a crisper, which is a sure ticket to the compost.
When I'm working with onions, I will cut all of them up and then freeze extra by placing them in a plastic container in the freezer.
Once they're individually frozen, I move them to a small plastic bag or container. I can then easily toss them into a salad, soup or any dish.
And talk about a delightful surprise when you find one of these frozen containers mid-winter!