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Help - green onion overload

I needed one green onion for a recipe yesterday and I ended up having to buy the largest bunch of HUGE green onions you've ever seen -- the bulbs themselves are enormous. Any ideas about what I can do with either the bulbs or the green parts, or, preferably, both?

Oh, I'm a vegetarian. But I eat eggs and dairy.

And, my food processor/blender is broken.

Thanks for any help!

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  1. on a salad
    in scrambled eggs
    green onion dip
    i grilled some last week

    1. Grilled Green Onion is a good suggestion if you want to use it immediately.

      I like to make a condiment of green onions, ginger, kosher salt and canola oil. It goes great with anything Asian.....especially meats and dumplings. I'll also make spicier versions with chili, jalapeno or long hot peppers, or just red pepper flakes for a twist. The onions and ginger are finely chopped, but you can dice and slice to your own preference.

      Last, there's a popular recipe for cole slaw using the addition of green onions instead of carrots.....popularized by the chain restaurant Houston's. I go with friends who like it so much they order double sides with their meals and forgo the other sides available....which generally are all fan favorites too.

      1 Reply
      1. YOu can use green onions, with the big bulbs, as you would any other onion, most likely.

        One thing you might try is cutting off the tops, scooping out the middle of the onion to hollow them out, chopping up the middle bits, frying them up, lettting it cool, mixing in some fresh herbs and cheese, put it back in the hollow bulb, and baking it.

        1. Korean green onion pancakes.

          Pajeon (Green Onion Pancake)

          Pajeon is a basic green onion (scallion) pancake served as a snack, ban chan dish, or appetizer in many Korean restaurants. Vegetables are battered and pan fried, cut into either rectangles or triangles, (or served whole) and served warm or hot. This is a basic version, there are many others which include meats, seafood, kimchi, or a larger variety of vegetables.

          Yield: 6 to 8 larger pancakes


          Pajeon (Pancake) Seafood & Vegetable Ingredients:
          12 each medium scallions, spring, or green onion
          1 small carrot, shredded
          2 fresh red chili or jalapeno peppers
          6 each garlic cloves

          Optional Additions:
          1 each large sweet green pepper
          1 each small zucchini

          Batter Ingredients:
          1 egg
          1 3/4 cup flour
          1/4 cup corn or potato starch
          2 cup ice cold water
          1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
          1/2 teaspoon salt

          Dip ingredients:
          2 tablespoons soy sauce
          1 tablespoon rice wine vinegar
          1 teaspoon chopped scallion, spring, or green onion
          1 teaspoon roasted sesame seed oil
          1 teaspoon coarse ground chili powder
          1 teaspoon sugar
          Vegetable cooking oil as needed for frying


          Slice larger scallion/onion in half lengthwise.
          Cut scallion/onion to 1 1/2 inch lengths.
          Shred the carrot on a bias (at an angle) into strips about 1 to 1 1/2 inches long.
          Sliver garlic cloves from top to bottom.
          Sliver peppers into thin strips or "threads" from top to bottom.
          Slice zucchini into thin strips or "noodles" roughly 1/8 inch thick and wide by 1 1/2 inches long.
          Toss all vegetables together in a medium mixing bowl

          In a small bowl, mix all dip ingredients.
          Stir well and set aside.


          In a small mixing bowl:
          Whip egg and sesame oil together with a whisk, fork, or slotted spoon.

          In a medium to large mixing bowl:
          Mix dry ingredients (flour, starch, salt).
          Add egg mixture and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)

          Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
          Reduce heat to medium and add 1 teaspoon vegetable oil.
          Ladle batter into skillet (six to eight inch diameter) and quickly add the tossed ingredients evenly over the batter.
          When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
          Repeat until golden brown on both sides. Edges should be slightly crisp.
          Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
          Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal.


          To reheat - Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.
          Unused cooked pancakes may be frozen for later use.

          3 Replies
          1. re: hannaone

            Oh, thanks for this one. I have several bunches of green onions from my CSA and this is just the ticket.

            1. re: tcamp

              This is a good way to use veggies.
              Some tips for other additions:
              Potato, sweet potato, and other dense veggies - shred and then steam for a minute or two (tender/crisp stage) before adding to batter.
              Season meats sparingly with salt and pepper or marinate in a simple soy sauce/sesame oil/sugar/vinegar marinade, lightly brown, then toss with veggies and add to batter.

            2. re: hannaone

              Koreans even have gadgets for shredding green onions for this kind of dish, sort of like the thing to slice green beans lengthwise.

              Of late I've seen the green onions with a distinct bulb being sold as Mexican salad onions.

            3. Corn Cakes with scallions. That uses up about 1/2 cup chopped green onions. Serve with maple syrup for breakfast.

              Cheddar and scallion biscuits. Make drop biscuits with shredded cheddar and chopped scallions. Serve with some vegetarian chili.

              1. I make a yogurt green onion yeast bread that is fantastic! I got the recipe from Baking Bites, I think. It uses a lot of green onion.

                2 Replies
                1. re: aforkcalledspoon

                  Wow! Thank you everyone for such great suggestions. Since I have, currenlty, all the ingredients necessary for the cheddar and scallion biscuits and veggie chili, AND the Korean pancakes, I think I'm going to go with those in the next two days. And I'll have to keep the others all in mind... I love the idea of stuffing the bulbs, and baking them, too, that's great.

                  1. re: anakalia

                    Cheddar scallions biscuits are a favorite of mine. I'm not fond of korean pancakes, but just me. I love green onion, yogurt or sour cream for a light dip over veggie cakes, corn cakes, black bean cakes, all good.

                    I love it in eggs or in a fritatta which is great whith fresh mushrooms and tomatoes.

                2. oh I am envious I'd make a great bog batch of Chinese Scallion cakes. Great munching.

                  oops wanted to add this...

                  3 Replies
                  1. re: chef chicklet

                    Just noticed this, thank you for posting your recipe and instructional photos. Since we're snowbound for yet another day, I'm going to make these for lunch. Yum.

                    1. re: tcamp

                      I made these today and everyone loved them. My 12 yo thought scallions were fish; after that was resolved, he adored the pancakes. Definitely a keeper recipe, thanks.

                    2. re: chef chicklet

                      thanks, chef c, like tcamp here so many months later, i'm snowbound, and wanting some comfort food like your chinese scallion cakes. i have some uttapam mix from the indian store, and it uses green onions, too. lunch!

                    3. I just made a bunch of green onion potstickers. Chopped them up with some tofu, added soy sauce and corn starch. Yummy, and uses several. The potstickers freeze well.

                      1. Green onions don't do well in a processor. Just wash and slice, it's so easy to do. When I'm not feeling well, I like to slice some up and put it in my wonton soup. So tasty, but they can be used for so many things and as a garnish also.

                        1. knorr's spinach vegetable dip -- and double the amount of green onions called for -- and slice finely well up into the green, until it's no longer tender. be sure to let the dip cure overnight in the bread bowl in the fridge! (or if no breadbowl ;-(( then the covered container.

                          1 Reply
                          1. re: alkapal

                            I love that, it just a classic easy dip that everyone seems to love no matter what.

                            Since it was soo dang humid the last few days with rain, I added some to my beer bread. I was afraid to making one with yeast so I just did a quick beer bread recipe. It was amazing with fresh scallions.

                          2. For something really plain and easy, just cut off the base of the onion and any soft leaves on the top and dip them in sea salt and crunch away. I think that is an English thing. I would also slice them up and put them in a strong Cheddar Cheese sandwich, especially Black Diamond. Add salt and freshly ground black pepper

                            1. Extra scallions are great for a scallion pesto! Only use the greens, as the whites will add too make liquid and change the taste. I combine the scallion greens, toasted pinenuts and EVOO in a food processor. Afterwards I mix with grated parmesan cheese and sale to taste.

                              You can reduce the oil to make it more of a spread on crackers.

                              1. A Spanish way with large green onions (colcots) is to grill them till black, then wrap in newspaper to steam themselves for a hour. Serve with a romesco like sauce for dipping and dribbling all over your face.

                                1. You might like this salad: Take halved grape tomatoes (about 1.5 lbs.) and the green tops of a bunch of your onions and let them marinate in any easy vinaigrette you make. Meanwhile mice the white parts of the onions and saute them in some butter and olive oil and then dump in 5 or so cups (visually equal to the tomatoes) into the saute pan with a couple shakes of sugar. let the corn cook until it is done and not hard at the base. Dump that into the tomato mix. Let it sit up to a day and serve it at room temp. You can add feta or goat cheese if you need a little protein or want more heft.