Peeling onions can be surprisingly confusing. For instance, just under the really papery skin there is sometimes a layer which is partially or entirely thin, greenish, and rubbery. It's not all that pleasant to eat unless it's de-texturized (a puréed soup as described above will do the trick), but unlike the papery bits it's technically food. Keeping it or removing it is a judgment call, but I could imagine finding it an intimidating decision to make if I didn't know. The bits of garlic cloves that attach them to the base of the bulb are in a similar category. (I cut them off.)