Green Onions
Versatile onions with sharp white bulbs and mild green tops, providing two ingredients in one
Storage
Store them in a produce bag in the fridge. Peel off any slimy or yellowing outer leaves as soon as they show up, or they'll take the whole bunch down with them.
Shelf Life
At least two weeks, often longer. The key is maintenance—remove deteriorating outer leaves promptly.
Flavor & Texture
You get two ingredients in one: Whites (and pale greens near the base) are sharp, oniony, and excellent cooked or raw in thin slices. Greens are herbaceous, milder, and great diced raw or wilted into hot dishes.
Prep Tips
Trim the root ends, and give them a quick rinse. We define 'whites' as anything not peeling away from the stem, often includes the pale green part just above the bulb. That midsection is exceptionally versatile: bolder than the greens, gentler than the base.
How to Use It
- Use whites like regular onions: in stir-fries, soups, fried rice, or omelets
- Dice greens small and toss on top of salads, soups, noodles, or eggs
- Wilt the greens into hot dishes like sweet-and-sour short ribs or roasted vegetables
- Add both parts to marinades, dressings, or quick pickles
Tastes Great With
Soy sauce, sesame oil, ginger, eggs, potatoes, broth, vinegar, lime, fish, meat, or anything that needs a sharp lift.
Watch Out For
The outermost layers go first—remove them early and often. Check bunches at the market for your needs: some are heavy on the white (good for cooking), some are all about the greens (great for topping).
Fun Fact
You can use any young onion like you would green onions. Green onions are specially bred not to produce a bulb, but often the flavor of a young bulb onion is more robust.