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!

  • Posted by: TandA
  • March 27, 2012
  • 3302 views
  • 14 Comments
488f798c a007 4bd8 a34f 64e49f86e589  green onions

13 Comments

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere March 27, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
lloreen
lloreen March 27, 2012

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...)

Review our Code of Conduct
Don't send me emails about new comments
HalfPint
HalfPint March 27, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Tarragon
Tarragon March 27, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
passifloraedulis
passifloraedulis March 27, 2012

Make scallion pancakes or sesame scallion bread.

Or cheddar and scallion biscuits!

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

Review our Code of Conduct
Don't send me emails about new comments
passifloraedulis
passifloraedulis March 27, 2012

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
passifloraedulis March 27, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
la domestique
la domestique March 27, 2012

You could make David Chang's recipe for Ginger Scallion Noodles found over at Saveur:
http://www.saveur.com/article...

Review our Code of Conduct
Don't send me emails about new comments
Foodelf
Foodelf March 27, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments

Voted the Best Reply!

allans
allans March 28, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
sfmiller
sfmiller March 28, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Raquelita
Raquelita March 28, 2012

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).

Review our Code of Conduct
Don't send me emails about new comments
pagesinthesun
pagesinthesun March 28, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Midge
Midge March 29, 2012

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

Review our Code of Conduct
Don't send me emails about new comments
Showing 13 out of 13 Comments Back to top
Recommended by Food52