Spring Onions

Spring Onions


How to store Green Onions/Scallions (two names same vegetable): fresh green onions store best in a plastic bag in the fridge: try to use up within a week.


By the end of winter, our storage onions are all starting to sprout. It is hard to imagine cooking without an onion. That is why spring onions are such a treat. I love to eat them raw but also cook with them just like an onion bulb. That is seasonal eating!




Jason Meuter’s grilled onions: My cousin in law, Jason Meuter loves himself a grilled spring onion! Throw that sucker on the grill and tell us what you think!


Spring Onion Sandwiches

from Chez Panisse Vegetables by Alice Waters


Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.


Green Onion Pancake by Stella Fong


2 cups flour

1 tablespoon sesame oil

1/2 cup boiling water

1 teaspoon salt

1/3 to 1/2 cup cold water

vegetable oil spray

1/2 cup minced green onions

Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.

Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes




Serve this quick stir-fry with rice.


2 tablespoons orange juice

1 tablespoon cornstarch

1 pound ground lamb

1 tablespoon oriental sesame oil

2 tablespoons minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 tablespoon minced orange peel

1 bunch green onions, chopped

1/4 cup hoisin sauce

Butter lettuce leaves


Combine orange juice and cornstarch in small bowl. Saut} lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions 30 seconds. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.


Serves 4. Bon Appetit April 1994

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