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Tons of green onions

So I went to buy produce and they were selling bags of less than prime for less than one bunch. I brought them home and tossed some and cleaned the rest. What do you do with them?

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  1. Stir fries, larbs, hot and sour soup, miso soup

    1. I hope you did not trim too much off the bottom. Ideally, you've left some root, in which case you can try planting some of them and put others in a jar with emough water to submerge the bottom, which will make them last longer in the refrigerator.

      You can use them in salads and instead of onion in general, but they will get slimy within a week, if that. So before that happens, chop and saute them in your preferred fat, then freeze them for inclusion in sauces, as burger topping, in omelettes, quiche, soup..... You might want to try making onion jam, or chutney. The vinegar in those condiments will help it last longer in the fridge if you don't want to actually can in a water bath.

      2 Replies
      1. re: greygarious

        You could also chop all but the bottom 2-3" off, use the green tops, then drop the bottoms in a jar/glass with water. Leave it out on the counter and it'll regrow new greens. You can do this 2-3 times before the new greens start tasting too mild.

        1. re: bobabear

          What I trimmed was inferior since they were past prime. All of the roots stayed intact and were placed in a mason jar with a little water. I know I'm going to have a strong supply for a long while.

      2. You could do a riff on Catalunya grilled calcots. I've done this with both green onion and ramps.
        Get your charcoal very hot, lay the greens on the grate, drizzle with olive oil. Turn often until wilted and somewhat charred.
        Typically, grilled calcots are served with romesco sauce, but the grilled green onions make a great side just as is.

        1 Reply
        1. I love the spanish grilled spring onions with romesco sauce, just swap in the onions you have roasted whole. The sauce here was great:
          http://www.nytimes.com/2010/09/03/hea...

          1. Mongolian Beef stirfry. Or grill them and blend with mayonnaise, garlic for a green onion aioli.
            A clam/cheese ball with canned clams, bacon, cream cheese, worstershire sauce, rolled in diced green onion.