Pantry staples are things that you can keep for a long time, things that don’t go bad: canned tomatoes and beans, flour and quinoa, rice and scallions. Hang on… scallions? As difficult as it may be to believe, scallions and green onions are actually easy to keep as a pantry staple… you just need to get creative.
Scallions or Green Onions?
First, you need to choose which you’d like to have on-hand. While scallions, green onions and spring onions are often sold interchangeably, they are actually quite different ingredients. Scallions have a narrow white portion where green onions and spring onions have an entire onion bulb. Scallions are milder in flavor than spring onions and green onions. Pick your favorite… then start growing!
Making Onions a Pantry Staple
Whichever onion you choose, it will quickly become a pantry staple with a few easy steps. First, cut the onions down to the white portion, leaving the roots in tact. Next, place them in a glass with just a few inches of water in the bottom, roots down. Lastly, place them on the windowsill. You’re done! Within a few days, the green parts of the onion will start sprouting again, and within a week, you’ll be able to start using them.
Of course, this method doesn’t allow you to use the white portion forever, but it will stay fresher than it would in the fridge. After two or three times of trimming the onions, they will stop sprouting as quickly. You can use the white portion then, and replenish your supply from the grocery store or farmer’s market.
What to Do with Them?
What can you do with your endless trove of onions? Here are a few of our favorite ideas!
- Brown rice, sesame, spinach and scallion pancakes are a healthier version of the classic.
- A new potato salad pairs baby potatoes, green onions and vinaigrette.
- Linguine with creamy scallion pesto treats the onion like an herb.
- Like other spring vegetables, spring onions can be pickled.
- Green onions go great with spicy grilled chicken.
- Green onions make amazing deviled eggs.