20 Green Onion Recipes to Use Up a Bunch

Here are all the best green onion recipes for using up a bunch! There are so many ways to use this fresh and tasty onion.

Green onion recipes

The green onion might be small, but this mighty onion is one of the most powerful of the culinary world. Green onions (aka scallions, their alter ego) are a member of the onion family. Their fresh flavor is milder than a yellow onion or red onion, with a hint of garlic and chive. Green onions are used in cuisines all over the world, from Mexican to Japanese to Southeast Asian. There’s almost nothing a green onion doesn’t make a little tastier.

Got a bunch of green onions? Here are all the best ways to use them! Try them as a pizza topping, in Green Goddess dressing, throw them into stir fries, and even use them for the perfect egg salad or potato salad. Let’s get cooking!

And now…the best green onion recipes!

How to cut green onions

The most important skill you need to know when working with green onions? How to cut them! It should take mere seconds to cut 4 to 5 onions at once. How to do it? Here’s our secret for how to cut green onions: and we’ve got a video to show you how!

  1. Remove bad leaves: Remove any outer layers of the green onions that look bad or wilted.
  2. Remove the roots and tops: Using a large chef’s knife, chop off the root end and the tough top part of the green end.
  3. Thinly slice with a circular motion: Line up the green onions and thinly slice them using a circular motion with your knife. If your recipe calls for green onions or scallions cut on the bias, place your knife at an angle and use the same slicing motion.
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Green onion recipes

Green Onion Recipes (Pizza & More!)


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  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 pizza (8 slices) 1x
  • Diet: Vegetarian

Description

This white pizza with Pecorino Romano cheese and charred green onions is one of the most delicious pizza recipes you’ll find! Scroll up to review all our best green onion recipes.


Scale

Ingredients


Instructions

  1. Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Prepare the toppings: Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat 1/2 tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.
  4. When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 
  5. Quickly assemble the pizza: Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.
  6. Bake the pizza: Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Green onion recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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