You Don’t Cook Enough With Onions
I really love green onions. For the lazy and wise, onions are versatile, cheap and easy to handle, and should be a staple in the kitchen, not just a side dish.
For those unfamiliar, chives are young onions that are harvested before the bulb is formed. In appearance, they resemble the middle between garlic and leeks: thin, hollow stems; thin and green at the tips; and as you move to the stem, the color becomes more intense and pure white. The green part is grassy and herbaceous with a slight hint of sweetness, with a pleasant crispy crust, while the white part is closer to the traditional onion, only softer and softer, with less flavor.
This is why you should make onions an everyday ingredient in your kitchen if you haven’t already.
They are easy to work with and won’t make you cry.
If you are a lazy and cranky home chef like me, any slightly tedious task like dicing onions may be enough to dissuade you from preparing your meal, opting for unhealthy deli food or overpriced delivery. But with green onions, you get the same benefits as regular onions, and even a little – with much less hassle and absolutely no tears! If I use green onions as a side dish, all I need to do is trim off the green ends with scissors. If I want to use the spicier, whiter portion of the onion next to the roots for a sauce or stew, I can use a peeler to cut the slices quickly and cleanly.
They’re damn versatile
Most often they are used as a side dish; You can sprinkle the thin green ends on almost any savory food for a great effect. They generally won’t do any harm and add a bit of flavor and texture, which means you don’t have to worry about overdoing it. But more than just the idea of adding toppings, scallions can do the hard work serving as a key base ingredient for sautés, sauces, and stews. They can also become a vegetable side dish when fried whole or grilled. Plus they are very cheap! A bunch of green onions – roughly five to seven stalks pooled together – costs me $ 1 at a nearby grocery store and can be used to prepare a wide variety of dishes – more on that below.
Some ways to get started
Make a salad
Chives refresh the flavor and add a little spice to any salad when you’re low on filling. Starting with a salad that looks fresh / won’t kill you , my friend Maddie makes a lovely all green salad by adding coarsely chopped pistachios and scallions, and mixing it with a variation of the Goddess dressing that combines lime, honey, and olive oil. salt and pepper, the result is the perfect combination of herbal, crispy and pungent notes.
Sprinkle them on literally anything
Add them to baked potatoes, use them as sandwiches (they mix well with tuna or chicken salad), or toss them over eggs, avocado toast, rice bowl, or any Asian-style noodle dish such as cold, spicy peanut noodles . or even your miserable microwave ramen. They amplify any fall or spread; There’s a reason cream cheese with onions is the best kind of cream cheese. You can even use the roots in this way — when washed well and fried until crispy — to add charm to the homemade onions by bathing .
Fry them instead of onions
The denser, white portion of the green onion stalk is best diced and sautéed like a traditional onion, and will work instead if you don’t have one on hand. Add to skillet when you cook fried rice or stir-fry, use as a savory base before stewing meat or vegetables, or add to enhance the flavor of homemade vegetable stock .
Combine green and white
Often recipes call for both green and white onions – get the ginger and onion sauce , the magic dumpling mixture, noodles, pretty much anything you like that combines fried ginger, vegetable oil, and chopped green onions. Charred onion oil , made by mixing diced scallions with lime zest, lime juice, and butter, makes a creamy and tangy filling for fish or steak, and I’d bet scallions would work great as a substitute for shallots in classic white lemon wine. seafood sauce .
You can also make a combination in a pancake batter with onions ; use it in leftover vegetable fritters, which will save any food floating in the refrigerator; or bake them in cheddar and onion cookies for extra treat.
Roast or roast them whole
Green onions can be used as a vegetable side dish when baked or roasted whole. Treat them the same way you would asparagus, adding plenty of olive oil, salt, pepper, and lemon if you like. If baking in the oven, select a high heat, at least 400-450 degrees, cook for about 20 minutes, or until it is well wilted and browned. If you are grilling, Bon Appetit’s Alex Delaney recommends chopping the onion in half lengthwise first so that the maximum surface area is in contact with the grill, which should be over high heat. From there, place them directly on a wire rack or place them in a basket (or foil) and cook for five minutes until bubbles appear.