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Green onions, spring onions, scallions-what do you call long, thin onions with white bases and edible green tops? Most recipes use green onions and scallions interchangeably, yet there is a slight difference. Both are immature, mild-tasting onions that are harvested before full-grown bulbs form.
Scallions are a bit younger and milder with straight white bases while green onions are left in the ground longer to form miniature bulbs. Usually eaten raw or briefly cooked to retain their delicate texture and flavour, green onions are an ideal addition to spring meals.
Although available year-round, green onions and scallions are abundant in the spring and summer-thus their name of spring onions.
Select bunches of green onions / scallions that have firm white bases and crisp, bright green tops.
Remove rubber bands from the bunches, all that togetherness promotes rotting.
Refrigerate in a plastic bag for up to 5 days.
Store away from odour-absorbing foods, such as mushrooms, to prevent these foods from tasting like onions.
Trim off the roots and wash thoroughly under cold running water. Remove any wilted, slimy or discoloured layers of green tops.
Green onions can be used whole, cut crosswise into thin slices, chopped or cut diagonally into 1 or 2-inch pieces.
Both the white bases and green tops can be served raw or cooked, although the green tops cook more quickly than the white bases.
Toss chopped or sliced green onions into salads for a burst of mild onion flavour. Serve with your favourite Kraft Dressing.
Mexican dishes such as tacos, enchiladas and nachos are great topped with sour cream and sliced green onions.
Snip some green onion tops into scrambled eggs and omellets. They make a great substitute for fresh chives.
Garnish creamy dips, baked potatoes and soups with a sprinkle of chopped or sliced green onions for instant eye appeal.
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