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
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Midge March 29, 2012
I have to second Tarragon's suggestion. I've made those braised scallions several times now. They are so good!
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.
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).
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/Recipes/Potato-and-Spring-Onion-Soup

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

Voted the Best Reply!

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.
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.
la D. March 27, 2012
You could make David Chang's recipe for Ginger Scallion Noodles found over at Saveur:
passifloraedulis March 27, 2012
Sorry, sorry -- biscuits, of course, are not fried. Baked.
passifloraedulis March 27, 2012
Make scallion pancakes or sesame scallion bread.

Or cheddar and scallion biscuits!

Great post on scallion pancakes: http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html
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.
Tarragon March 27, 2012
Haven't made this yet but it's on my list: http://www.food52.com/recipes/16264_molly_stevens_sweet_braised_whole_scallions
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.
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.com/recipes/emeril-lagasse/grilled-green-onion-tart-recipe/index.html)
boulangere March 27, 2012
I found myself in the same spot last summer. Here's what I did: http://www.food52.com/recipes/14375_the_weddings_over_simple_salad
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