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Abundance of Green Onions

We are members of a vegetable co-op and got green onions the last two weeks baskets. What would you do if you had 8 bunches of green onions in your refrigerator and did not want them to go to waste? Please provide recipes!

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Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

I found myself in the same spot last summer. Here's what I did: http://www.food52.com/recipes...

lloreen added about 2 years ago

How about a kind of a riff off a pissaladiere tart? Instead of white onions, grill or char the green onions and layer them with cheese and bacon on puff pastry...here is a version of a grilled green onion tart you could play with (http://www.foodnetwork...)

HalfPint added about 2 years ago

Make scallion oil: heat (on med-low) 2-3 cups of chopped scallions in about 1 cup neutral oil for about 3-4 minutes. Don't brown the scallions, just soften. Add about 1 tsp of salt, more if you like it saltier. The oil is good on grilled meats/fish, grilled veggies (especially corn). Or add a generous Tb to rice noodle salad with grilled meat. Keeps for about 3-4 weeks in the fridge.

Tarragon added about 2 years ago

Haven't made this yet but it's on my list: http://www.food52.com/recipes...

passifloraedulis added about 2 years ago

Make scallion pancakes or sesame scallion bread.

Or cheddar and scallion biscuits!

Great post on scallion pancakes: http://www.seriouseats...

passifloraedulis added about 2 years ago

I forgot to add -- the scallion pancakes and cheddar/scallion biscuits can be frozen after you make them and before you fry them. Thus, when I have too many scallions, I make a large quantity of scallion pancakes, fry one immediately as a reward, and freeze the rest for rainy days or unexpected guests. The scallion bread can be frozen after it is made.

passifloraedulis added about 2 years ago

Sorry, sorry -- biscuits, of course, are not fried. Baked.

la domestique added about 2 years ago

You could make David Chang's recipe for Ginger Scallion Noodles found over at Saveur:

Foodelf added about 2 years ago

Braised Chicken with Scallion Purée from Amanda's The Cook & The Gardener. It's a lovely recipe, and I'm now reminded to make it again.

allans added about 2 years ago

Chop and freeze them for later use. Won't work as a sub for fresh, but they're just fine in recipes.

sfmiller added about 2 years ago

Make potato-scallion soup (like potato-leek soup but with....well...you know.....). It freezes well.

Here's a recipe: http://www.saveur.com/article...

The Serious Eats scallion pancakes recommended upthread are really good, too.

Raquelita added about 2 years ago

Pickle them! Just use the white part (so you'll just have an abundance of the green tops). Soooo yummy on sandwiches (look up recipes for pickled ramps, and that will get you close).

pagesinthesun added about 2 years ago

Grill them!! Salt, pepper, a little olive oil. They are to die for! It's a traditional Mexican recipe. We char them first and eat them while we cook the rest of our meal.

Midge added about 2 years ago

I have to second Tarragon's suggestion. I've made those braised scallions several times now. They are so good!

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