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Jun 25, 2009 07:11 AM

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.