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Scallion/Spring Onion/Green Onion Recipes

I always buy a bunch of spring onions and only ever using a couple of them for a dish then wonder how I can use the rest of them up. The bunches always seem to have far too many in them for what I need.

Any suggestions for how I can use them up?

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  1. Anything Korean! Korean groceries sell them for as low as 5 bunches a dollar. They even sell them shreaded. They are used, for example, in a pancake.

    1. Two suggestions

      1) Green onion pancakes.


      2) Ginger green onion sauce


      I do agree that usually a bunch is more than I need.

      1. Thanks - I already do a Taiwanese pancake which looks similar to your picture Chemicalkinetics. The ginger onion sauce looks delicious. I'm thinking it would be good with poached chicken.

        I'll definitely add Korean pancakes to the menu too paulj. Thanks for the ideas so far - love them.

        1 Reply
        1. re: Frizzle

          "I'm thinking it would be good with poached chicken."

          Agree, agree.

          Another thing I just thought of. The so called Mongolian beef (which isn't really Mongolian) actually calls for quiet a bit of green onion in most recipes. In other words, it is a green onion heavy recipes.

        2. Besides Korean anything (Koreans use LOTS of green onions)

          Fine chopped or minced and added to salad dressings, marinades, BBQ sauces etc
          Chopped with some bell pepper, lightly sauteed in bacon grease, and used to top fried eggs.
          As a garnish for many dishes - macaroni & cheese, steak, stir fry, salads ...
          In many soups or stews
          tacos, burritos, wraps, fried rice, omelets, scrambles, potato dishes ............

          One of my favorites is simply dipping the onions in Korean ssamjang sauce and eating as a snack.

          1. goat cheese + cream cheese + green onions + some finely minced garlic (to taste) = a simple but *really* good spread for crackers. lately i'm into jacob's cream crackers for cheese -- from england but readily available.

            also, green onions are a vital component of knorr's spinach - veg dip (aka, "food of the gods"). use the whole bunch, excluding only the root and the tough part of the leaves (even though recipe says only one or two).

            1. Great grilled with a sprinkle of salt and a squeeze of lime, with or without warm corn tortillas.

              1 Reply
              1. re: chefj

                Yep, a little charred they are awesome! I also make an omelette with fish or soy sauce a bit of sirachacha and an injudicious amount of green onion.

              2. Here's a rice dish I really like that calls for 6 green onions: http://www.epicurious.com/recipes/foo...

                1. "Mo hanh" - Vietnamese scallion oil is mostly scallions and very little oil. It's more of a warm green onion relish. It's used to dress grilled meats, noodles, seafood, rice, and more. Try it on grilled corn on the cob!


                  1. How about Momofuku's Ginger Scallion Noodles? Simple but delicious. And the recipe requires a lot of scallions. I make it often.

                    6 Replies
                    1. re: chefathome

                      Yum, that sounds good. And here's another rice recipe which is tasty...


                      1. re: valerie

                        It does look tasty. I will give this a try.

                      2. re: chefathome

                        That's really good, although I cut back a bit on the ginger (I love, but once you over do it....)!

                        1. re: corneygirl

                          It is a lot of ginger, isn't it? I'm a ginger fanatic, though, and adore it. :-P

                        2. re: chefathome

                          I made the Momofuku dish last night. Delicious . Thank you chefathome.

                          1. re: Frizzle

                            You are very welcome. It really is delicious, isn't it? It was the first recipe I made from Chang's book. Something so quick to whip up with volumes of flavour.

                        3. Wowie, thanks for starting this thread, Frizzle.

                          1. Dice and make scrambled eggs.

                            1. Truth be told, when I find green onions on sale (must be 4 bunches or more for $1) ... I usually buy six or eight bunches and make calzone Barese.

                              1. Hash browns topped with melting cheddar cheese and chopped green onion. Oh boy, that's really good, especially with steak and eggs. Or just with steak. Or just with eggs.

                                1. You asked for recipes, but... I often take the extras and plant them in a pot of dirt. They grow forever and i don't have the problem of throwing them out. Have the benefit of them always being around. Just cut off the green parts to use in cooking. Won't work if you're a fan of using the white parts. Don't know where you live. Might not work in a cold climate / apartment with balcony situation. I'm in the south. They don't freeze down here.

                                  1 Reply
                                  1. re: thymetobake

                                    So excited! I have 3 bunches and am going to plop one in the garden...NOT where my dogs live. My big boy would pluck them out and eat them. :-)

                                  2. I like to add green onions to my mashed potatoes, especially if I make them with sour cream. Kind of like sour cream and chives, but it gives me a chance to use up leftover scallions.

                                    1 Reply
                                    1. re: ludmilasdaughter

                                      Somewhat along the same lines - I use green onions in mashed cauliflower, along with a chunk of cream cheese, heavy cream and seasoned salt.

                                    2. Spring onions Catalonian Style.
                                      Grill spring onions and wrap in paper to steam. Dip in Romesco sauce and eat or put the sauce over and use utensils.

                                      1. Chop the whole bunch or as many as you have, then mix with 6-8 eggs and 2 cups cooked pasta. Season with salt and pepper, top with sharp cheddar or feta and bake until set. Serve with tomato sauce or just sliced tomatoes for an easy weeknight dinner.

                                        1. I agree with planting them!

                                          Also, you can braise them....

                                          1. Thanks so much for all the suggestions. I'm giving the Momofuko ginger scallion noodles a try tonight and have noted down all the other suggestions too for using up future bunches.

                                            I might try planting them in pots next spring - I'm in Australia and we are moving into winter now so I'm not sure how they would fare. It's a great idea though.

                                            1. perfect in egg salad or anything really. I adore them. Trying to do the reprouting thing right now - saw a blog where they suggested doing it in water. It's cold here but they are reprouting in the windowsill.

                                              1. They are also great grilled.

                                                1. Has no one ever heard of "stewed green onions". Just chop them up and stew in a small saucepan with just enough water to cover them. Add salt, pepper and butter to taste. Slowly cook on medium low for about 30 minutes. If you want to thicken the onions a bit, take a teaspoon of flour and mix with a 2 teaspoons of water in a cup or bowl to make a loose paste. Stir the flour paste into cooked onions near the end and let thicken as it cooks.

                                                  This simple dish is like a condiment for meat, fish or other vegetable dishes such as cabbage or collards. If you have new potatoes, you can cook those with the green onions. This is absolutely yum.

                                                  1 Reply