This dish is about the sauce, really. Green onions usually wind up in a support role, but here they get to shine and their flavor comes through. This sauce is based on a classic French Sauce Soubise, which is an onion-flavored béchamel-heavier and much more labor intensive. This sauce, by the way, is very popular in the classes I teach to middle-schoolers. Quick and easy, try it with chicken or salmon. It would work with hearty grains such as wheat berries or with braised firm tofu. A combination of grains, mushrooms and tofu would go quite well with this sauce.