You all talking about me?
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I assume you’re homegrown and not some pedestrian store bought version. 
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Even at Grocery Outlet, we’re able to source “sweet onions” aka Maui, Walla Walla, Vidalia, et al, for most of the year. Well worth any premium, but when not available I just cut ordinary yellow onion into slices or dice and soak in water as greygarious suggests upthread.
Hush, and get in my curry! 
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This article seems to be fairly thorough and consistent with usage ‘in the wild’, albeit implausibly strict-sounding about the utter gastronomical necessity of the distinction: https://cleangreensimple.com/article/green-onions-vs-scallions-vs-spring-onions/
I’m sure my answers are here on HO somewhere, so have patience with me.
I’m trying to focus on growing “overwintering” alliums, as our winters are mild, and after that very hot and very dry.
Shallots usually work, and I experiment with several. Effort usually pays off.
I keep trying Mediteranean hard neck garlic. I quit it every year.
I keep trying intermediate “cippolinni”, but I’m about to give up, both growing and peeling.
I am intrigued by “Japanese bunching onions”, and have plans for 2022.
This one is starting to sound familiar.
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I don’t doubt that for a minute.
