Onions and scallions are obviously closely related. You can use them interchangeably in recipes in general. Early in the season, scallions (or "spring onions") and bunching onions are harvested until the fresh onions are ready. Fresh onions are uncured onions and do not have the flakey skin that storage onions have. The green parts of the scallions and fresh onions are edible, just more mild than the white parts. Some recipes call specifically for red or white or yellow onions, I just use what I have on hand.
QUICK IDEAS: chop up scallions to add to your morning eggs; finely chop a bunching onion into a salad
from 20 dollar, 20 minute meals by Caroline Wright
1 small yellow onion, thinly sliced
1 small red onion, thinly sliced
1 shallot, thinly sliced
1 tbsp fresh thyme leaves
1 tbsp olive oil
1) Roll out the dough on a lightly grease pan. top pizza with onions, thyme, and olive oil. Bake until dough is golden and crisp, 8-10 minutes.
2) Before serving top with a sprinkle of sea salt, red pepper flake, or olive oil if desired.
Scallion Pancakes: Makes 4 cups
These are an awesome snack. The pictures on this website are perfect to show how to get your kids to help make this snack: Click here
Beer Battered Onion Rings: Serves 4 - 6
from Asparagus to Zucchini
1 1/2 cups flour
1 1/2 cups beer
4 - 5 onions
4 cups vegetable or corn oil
1) Whisk flour and beer together in a bowl until smooth. Cover and let stand at room temp for 3 hours.
2) Slice onions into 1/4 inch rounds and separate into rings.
3) Heat oil to 375 degrees in a heavy bottom pan or pot on the stove top.
4) Dip onion rings in the batter, a few at a time. Transfer to oil and fry until golden brown, turning once if rings are not immersed in oil.
5) Drain each batch on a paper towel and salt lightly. Serve hot with your favorite dipping sauce.
Red Onion Marmalade: makes 4 servings
from Asperagus to Zucchini
2 large red onions (or equivalent smaller ones)
2 tablespoons sugar
3 tablespoons balsamic vinegar (use the good stuff)
1) Heat butter in a large skillet over medium heat. Stir in onions and sugar and cook, stirring frequently, until onions are carmelized, about 20 minutes.
2) Deglaze the pan with the vinegar i.e. stir the vinegar into the pan to release bits from the bottom, and cook until the vinegar is absorbed, about 7 minutes.
**Great for topping grilled fish, meats, or chicken.
Cream of Onion Soup: Serves 6
from Enchanted Broccoli Forest
2 cups milk
1 tablespoon butter or canola oil
5 cups onions, minced
2 teaspoons dry mustard
1 1/2 teaspoon salt
2 tablespoons flour
3 cups water
a few dashes Worcestershire sauce
1 teaspoon prepared horseradish
croutons (for topping)
minced red bell pepper (for topping)
1) Heat the milk slowly in a heavy saucepan over very low heat, until it just reaches the boiling point. Remove from heat.
2) Meanwhile, melt the butter or heat the oil in a soup pot or Dutch oven. Add the onion, mustard, and salt.
3) Stir, cover, and cook over low heat until the onions are very soft (about 15 minutes).
4) Stir constantly as you sprinkle in the flour.
5) Add water, hot milk, Worcestershire sauce, and horseradish, season to taste with small amounts of nutmeg, pepper and cayenne (to taste).
6) Serve hot, topped with homemade croutons and a sprinkling of red sweet peppers and maybe even some crusty bread!
* This is great on a pizza with sliced tomatoes and cheese
parmesan cheese or nutritional yeast
1) Peel onions, quarter and chop in food processor. Once the onions start releasing water, add the oil by drizzling it in as the onion is being processed.
2) Add the salt and pepper and cheese and puree.