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Big bag of green onions

I went to my sister's. Her backyard is not covered in weeds, instead, her partner cultivated the entire yard in to a veggie garden studded with huge bunches of beautiful (thinner) green onions. She gave me a bag...

instead of scallion pancakes and scallions sauteed in stir fries, do you have a fun way to use these up? Scallion pesto/ sauce with chili?? i have ALOT.

Thanks in advance! and happy cooking...

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  1. I saw a recipe somewhere for grilling whole green onions, just brushing lightly with olive oil. It looked like it would make a great side dish, but I haven't had a chance to try it yet.

    5 Replies
    1. re: pcdarnell

      Grilled scallions are great! Just takes a few minutes on the grill. Try a squeeze of lemon or lime juice over them after they're cooked, or a drizzle of a nice balsamic or sherry vinegar. Delicious.

      1. re: pcdarnell

        I can attest that grilled scallions are a winner. They actually become sweet.

        As for the pesto idea...consider making different condiments. One of my favorites is fresh ginger, scallions, Canola Oil and Kosher salt. It goes great on Asian Dumplings, chicken, beef, pork, sea foods and fish. I also make variations by including crushed red pepper flakes, cayenne pepper, chili pepper, jalapeno peppers, Italian long hot peppers, soy sauce and sesame oil. The combinations are endless. One caution if you opt for garlic...it can be overwhelming.

        For the scallions and ginger, they should be finely minced....but you can pulse them in a food processor to you preferred consistency just as well. Unlike (janel0's version, this is not cooked or heated/

        Koreans finely julienne scallions for accompaniments to BBQ. Julieened scallions also make a nice salad whithAsian style dressings. Houston's(The Chain) make a pretty good slaw with scallions too.

        1. re: pcdarnell

          another vote for grilled green onions!

          1. re: chicaraleigh

            Yet another voter - and a great side dish that unfortunately only gets made when there's too many onions. Other times, the green onion is too precious to use.

        2. I just had a bag of green onions that I went through. I used them to make pork dumplings and then mussels (with garlic, ginger, green onions and chicken broth).

          You can also finely chop green onions and ginger, saute with oil and add soya sauce, then spoon over baked/steamed/grilled fish.

          Hope that helps.

          1. We use them in salads, quick sauces, mixed in with home fries or hash brown, to accent Asian-inspired veggies of all kinds, salsa, guacamole.

            1. HUM... i think i'll make a batch of the green onion paste and have it with some fish or stuff it in a chicken breast. I like 'em strong... *_*

              I guess i can try make a sesame griddle cake with the bulk of the green onions inside... it's the stuff you get in muslim resturants. Do you guys know if this is yeast and baking powder combo or self rising flour or just plain old yeast?

              happy chowing..

              1. You can chop them up and they freeze well too.

                1. Mix up some cheese logs or balls and freeze for impromptu gatherings.

                  I use equal parts of goat cheese and cream cheese, chopped grn onions, pineapple, season salt and then roll in chopped roasted nuts...wrap in plastic wrap and thaw as needed.

                  1. Lucky you. I discovered this recipe in Saveur years ago, and it hope you will like it:

                    2 cloves garlic,
                    6 bunches scallions sauteed in olive oil until soft and wilted,
                    deglaze with white wine, which is then reduced,
                    enriched with veal stock and
                    mounted with a half-stick of butter.

                    This is poured over a pound of spaghetti. I seem to recall copius amounts of parmesan cheese, too. I know I always add that. Perhaps someone else is a fan and will give us both the exact measurements. If you could find that back issue, it had a whole article on green onions/scallions.

                    My other favorite recipe would be green onion pancakes with plenty of sesame oil.


                    1. I made a wonderful spring(green) onion soup once to use up a hoard of green onions in my mother's fridge but I can't for the life of me recall where the rec came from.

                      1. http://www.foodandwine.com/recipes/or...

                        I made this a few weeks ago, very good.

                        A seafood dish with mussels and clams which I think was mentioned uses a lot
                        I love a good pesto
                        a good fresh chick pea and garlic puree with fresh shallots, some white wine and broth
                        over a good pasta is a great dish
                        Also a ginger scallion sauce with soy, scallions, oyster sauce, etc is great over grilled
                        seafood, shrimp scallops and fish. I don't have the recipe handy but can fine it
                        Scallions, leeks and potato soup topped with fresh grilled shrimp and pancetta

                        1. Whenever I have some fresh scallions..I make Prawn (Shrimp) fritters:
                          Chop up (Pea Size) 1/2 Kg raw shrimp
                          1/2 cup finely diced scallions
                          1 tsp minced garlic
                          1 tsp grated fresh ginger
                          1 egg white
                          1 TBL Asian Cooking Sherry
                          2-3 TBL flour
                          (Canola Oil) to fry
                          Just mix all ingreds well except oil...
                          Drop by the heaping tablespoon full into hot oil (Frying Pan)...flatten slightly.turn after 2 mins..cook another 2 mins...Drain well on paper towels..season with salt and serve if you like with a lemon garlic Aoli.. Wonderful !!

                          1. green onion yogurt bread. It's amazing, I love it. I think I found it on Baking Bites website, but if you google it you will find it. We go through loaves and loaves of it.

                            1. And the green onion biscuits on the epicurious website. The biggest hit of a brunch I made for lots of people.

                              1. Prepare them like calcots! Char them on a grill set on high. Oil isn't necessary, since you want the outer layer really burnt. Then pull them off and wrap them in newspapers to steam for about 15 minutes.

                                Unwrap and dip in Romesco, bagna cauda (not authentic, but neither are thin onions) or olive oil with lots of salt.

                                These are always a fixture as the first course at my cookouts, and they're always a huge hit. Messy, but so great.