Don’t cut off the entire white base. The white part of the green onion is also edible. [3] X Research source
To finely mince the green onions, go over them again, slicing with the same rocking motion. Continue back and forth until you have the right size pieces.
You can also store green onions in the draw by wrapping them in a moist paper towel or dishcloth. You can typically tell that a green onion has gone bad if it turns soft or changes color. It may also start to smell. Throw away any onions that look or smell bad. [7] X Research source
If you want to have a hint of onion flavor without the crunchy texture, be sure to very finely mince the onions before adding them to the salad. The white bases of the green onion have a more powerful onion flavor, so you may want to omit them from your salad and just add the milder green parts.
Wrap the tuna or egg salad in a large leaf of lettuce or serve over a salad for a low carb version.
Green onions work great on a vegetable tray with carrots, celery, tomatoes, and a cheesy dip.
If you don’t plan to serve your meat-wrapped green onions right away, refrigerate them until you are ready.
If you are making an omelette, add larger pieces of green onions, about 1⁄2 in (1. 3 cm) long, on one side of the pan before you fold the omelette in half. If you want to have your green onions a little softer, saute them with vegetable oil over medium-high heat for about 2-3 minutes before adding them to the eggs.
Don’t worry if you end up with some extra crispy or charred bits when you grill the onions. You can always crumble or chop those parts into small pieces and add to salsas, dips, or salads to give them a smokey flavor. [16] X Research source If you don’t want to eat them on their own, try mincing the grilled green onions and adding them to cream cheese for a savory and flavorful dip.
Try adding chopped green onions to your Thanksgiving stuffing before putting it in the oven.
Use the onion powder for spice rubs, marinades, or onion dip.
