Green Onions | Hmong American Farmers Association

Allium cepa or A. fistulosum

In the kitchen, green onions are often overshadowed by their bigger, bolder Allium siblings—onions, shallots, leeks, and garlic—but these slim little guys should not be ignored. Indeed, their delicate flavor gives them an advantage over their harsher cousins, and sometimes they’re just the thing when all you need is a gentle whisper of onion flavor, not a loud shout.

Green onions are simply the immature young shoots of regular bulb onions (yellow, white, red—it doesn’t matter). They are sometimes called scallions, especially in the northeastern United States (people outside Boston or New York may not know what you’re talking about when you mention scallions). Or you may see them in the markets labeled as spring onions, bunching onions, or salad onions. They are all the same, although bunching onions can also refer to a specific type of Asian onion that looks similar to green onions but has thicker, longer white stalks. Contrary to many dictionary definitions, however, green onions are definitely not shallots, which are a completely different form of Allium.

Some people prefer to use only the white bulbs and lighter-colored parts of the stalks, but the entire plant is edible and should not be wasted, in my opinion. When they are in season and at their very best, they deserve to be treated as a vegetable in their own right, not just as a garnish or seasoning.

History

Precisely where humans ate their first onions (and green onions) remains a matter of some dispute. Several wild species exist, and they were probably foraged by ancient peoples long before domestication occurred. The first known record of them comes from Mesopotamia. The ancient Egyptians valued onions not only as food but as currency, for the pyramid builders were partially paid with these aromatic vegetables along with garlic. Onions quickly spread throughout the rest of Europe and were often associated with the lower classes, who depended on them as a staple in their frugal diet.

Nutrition

Green onions are good sources of vitamins A, C, and K, and they also contain some potassium, iron, calcium, and manganese. You will never get fat on a diet of green onions; a single stalk contains only 25 calories.

Season

Commercially, green onions are widely grown and in season year-round. You’ll find them at their best at farmers markets and CSAs in the spring and early summer.

Selection

The leafy tops and middle stalks of green onions should be bright green and fresh-looking all the way through, with no chartreuse, yellow, or slimy areas; the white bases should be firm, white, plump, and sturdy.

Storage

When you get green onions home, peel off the thin outer skins from the bases of their roots and also the outermost layers of leaves if they appear compromised (but leave the roots themselves intact). This reduces the likelihood of the green onions turning prematurely slimy. Then wrap them unwashed in a paper towel and store them in a plastic bag in the coldest part of the refrigerator, where they will keep for 2 to 3 days. They are quite perishable, so use them as soon as possible. Don’t store them next to corn or mushrooms; these vegetables will absorb their odor.

Trimming and Cleaning

If you have already trimmed your green onions before storing them, as outlined above, all you will need to do is slice off the root end and quickly rinse them under running water to remove any bugs or sand.

Stir-Frying and Sautéing

Green onions are exceptionally suited to stir-frying and sautéing; their delicate texture and small size allow them to cook quickly. An easy way to slice them is to snip them with kitchen shears, like chives. Toss them in the wok or pan during the last few minutes of cooking to preserve their color and crunch.

Baking and Roasting

As with all vegetables, roasting caramelizes and concentrates the natural sugars in green onions, heightening their flavor. Arrange washed, trimmed, whole green onions in a single layer on a shallow baking pan, drizzle a little oil and seasoning over the top, and toss to coat, making sure that each onion is covered in oil. Roast in a 400°F oven for 10 to 15 minutes.

Grilling

Like other members of the onion family, green onions behave beautifully on the grill. Keep them whole and either thread them on skewers or arrange them on a lightly oiled grill pan. Either way, toss them with a little oil and seasoning to prevent them from burning, and cook on the cooler side of the grill for 3 to 4 minutes total, turning once or twice, until they are tender and charred in spots. They are rather delicate and cook quickly; keep an eye on them to make sure they don’t burn.

Microwaving

To microwave, place washed, trimmed whole green onions in a microwave-safe dish in a single layer, add ½ cup of water, cover, and cook on high power for 4 to 6 minutes.

Blanching and Freezing

Freezing green onions will change their texture, so reserve them for dishes in which they will be cooked rather than served raw. They can be frozen without blanching. Simply wash, trim, and chop or snip them finely. Then spread the chopped green onions in a single layer on a tray and freeze them for 30 minutes. Package them in zipper-lock freezer or vacuum food sealer-type bags or freezer containers. Squeeze out any excess air and leave ½ inch of headspace (unless you are using the vacuum sealing method). Frozen green onions will keep for up to 12 months at 0°F. They do not require thawing before using.

Equivalents, Measures, and Servings

1 pound green onions = 8 to 10 ounces trimmed = 2 to 2½ cups chopped

Complementary Herbs, Seasonings, and Foods

Bacon, beef, butter, cheese (Gruyère, Parmesan), chicken, eggs, fish (sole, salmon, trout, tuna), garlic, mushrooms, olive oil, parsley, pasta, pepper, pork, potatoes, rice, salads, sesame, shellfish, soft cheeses, soups, soy sauce, stews, tacos, tomatoes, vegetables, vinegar.

Serving Suggestions

Plain rice can be a delicious treat with a generous sprinkling of chopped green onions and sesame seeds.
Serve whole raw green onions along with other raw vegetables such as carrots, celery sticks, quartered fennel pieces, cherry tomatoes, cucumber slices, and broccoli and cauliflower florets. Set out little bowls of different dressings and dips, and watch the fun begin. (You might even get children to eat their veggies this way.)
Combine generous amounts of green onions with finely diced pork to make wonton fillings. Serve with a dipping sauce of soy sauce, garlic, and more green onions.
Float pieces of green onion over hot consommé or chicken broth for a comforting dish when you’re not feeling well.
Snip slices of green onion onto stir-fries, tacos, pastas, casseroles, salads, or anywhere you want a little zippy onion flavor and bright green color.
Fold chopped green onions into omelets and scrambled eggs.
An old-fashioned way of eating green onions is between two thick slices of good white or dark bread heavily spread with good salted butter.
Pickled small green onions make a tasty treat.
If you’re making a pasta or rice salad, toss the chopped green onions into the mix before the pasta cools completely; that little bit of warmth will soften the onions and considerably mellow their raw, pungent character.

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Spicy Dipping Sauce (Kua Txob)

This is an original side dish served with every Hmong family meal. This sauce can be dipped with varies meat and almost any meal.

Prep Time: 5-10 minutes

2 tablespoons of fish sauce
2-3 chili peppers, seeded
2 green onion
¼ cup of chopped parsley

Finely chop green onions, parsley and chili peppers.
Mix all the ingredients together in a small bowl.

Sungold Salad with Feta and Cumin-Yogurt Dressing

Serves 6

2 pints (4 cups) Sungold cherry tomatoes
½ teaspoon salt
¼ cup plain yogurt, drained about 30 minutes, liquid discarded
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
3 green onions, white and green parts, thinly sliced
1 tablespoon chopped fresh oregano leaves
Freshly ground black pepper
1 small chunk (about 3 ounces) feta cheese

1. Stem and halve the tomatoes and toss them with the salt in a large bowl. Let them rest until a small pool of liquid accumulates—15 to 20 minutes.
2. Meanwhile, whisk the drained yogurt, oil, lemon juice, garlic, cum-in, green onions, oregano, and pepper together in a small bowl. Pour the yogurt mixture over the tomatoes and accumulated liquid. Toss everything to coat. Set aside to blend the flavors, about 5 minutes.
3. Crumble the feta over the tomatoes and toss to combine. Adjust the seasonings and serve immediately.

— Colleen Wolner, Blue Heron Coffeehouse, Winona, Minnesota

Classic Wedge Salad

Serves 4

Author Note: This dressing recipe makes more than enough for this salad, but it will keep well in your refrigerator for at least a few days. You can make another similar salad or (your friends will secretly love you for this) use the delicious, retro-style dressing as a dip for raw vegetables, chicken wings, or potato chips!

Blue Cheese Dressing

¾ cup mayonnaise
¾ cup buttermilk
½ cup crumbled blue cheese
¼ teaspoon garlic powder (or use 1 small clove garlic, crushed)
¼ teaspoon onion powder (or use ½ shallot, finely minced)
¼ teaspoon freshly ground black pepper

Salad

6 slices bacon
½ head iceberg lettuce, cut into quarters
½ cup crumbled blue cheese
1 cup grape tomatoes, cut into halves
3 green onions, thinly sliced

Mix all the dressing ingredients and set the mixture aside.
In a large pan, cook the bacon until it is crisp. Place it on a paper towel to drain. Once it has cooled, crumble the pieces.
Arrange a single lettuce wedge on each of four plates. Sprinkle the blue cheese, tomatoes, green onions, and bacon over the wedges. Drizzle the dressing over the top.

— Foodista.com

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe