Green onions, also known as scallions or spring onions, are a common ingredient used in many cuisines around the world. They have a mild yet distinct onion flavor that adds flavor and aroma to dishes. When cooking with green onions, many people wonder what part of the green onion to use and how to properly saute them. In this article, we will examine which parts of the green onion are best for sauteing and provide tips and techniques for sauteing green onions to maximize their flavor.
What are green onions?
Green onions, known scientifically as Allium fistulosum, are a member of the allium family which also includes onions, shallots, leeks, chives and garlic. They are closely related to the common bulb onion but have a milder flavor and are usually harvested at an earlier stage before the bulbs form.
The green onion consists of a long, green stalk that ends in a slender white bulb. The entire green onion is edible, both the green stalks and the white bulb. The green stalks have a fresh, grassy flavor while the white bulb has a mildly pungent onion taste.
Green onions are in season during the spring and early summer months. They can be found fresh in most grocery stores during this time. Many recipes call for green onions as they add nice onion flavor without being overwhelmingly strong like regular onions.
What parts of a green onion do you use?
When cooking with green onions, you have options on which parts to use. Here are the main edible components:
Greens
The green stalks of the green onions have a fresh, herbaceous flavor. They are often chopped up and used as a flavorful garnish or seasoning. The greens are great for adding a pop of color and onion aroma without cooking them. They can be used raw in salads, salsas, garnishes, etc.
Whites
The white bulbous bottoms have a more concentrated onion taste. They are usually chopped and cooked to mellow their pungency and add onion flavor to dishes. If eaten raw, the white portions can be fairly intense in flavor.
Whole green onions
Many recipes call for cooking the entire green onion, from the green tops to the white bottoms. This provides the dish with both the fresh green onion flavor and mellowed white onion taste. Common ways to cook whole green onions include sauteing, stir-frying, grilling and roasting.
For the purposes of sauteing, it is best to use the entire green onion, from greens to whites. This will provide the most balanced onion flavor. The greens will cook down and become more mellow and sweet, while the whites become caramelized and rich.
Prepping green onions for sauteing
Before sauteing green onions, they require some prep:
Rinse and trim
Rinse the green onions under cool water to remove any dirt. Use a sharp knife to trim off the root ends.
Cut off greens
For easier cooking, you can cut off the long, leafy green tops. Leave about 1-2 inches of the green stalk.
Thinly slice
Cut the green onions into thin slices or dice them. Very thin slices will cook down quickly when sauteed. Pieces that are too large may not cook through. Aim for about 1/8 inch slices.
Separate whites from greens
If you want to saute the whites and greens separately, divide them before slicing. This allows you to add the greens at the end to retain their crunch.
Once prepped, the green onions are ready to hit the hot pan for sauteing.
Sauteing white bottoms
If cooking the whites separately from the greens, here are some tips:
Use a bit of fat
Add a small amount of butter, olive oil or other cooking fat to your skillet. The fat helps the onions cook evenly without burning.
Start over lower heat
Heat the pan over medium-low heat and add the sliced white onion portions. The lower heat helps them cook gently without scorching.
Cook slowly
Saute the onions slowly over 10-15 minutes. This allows their moisture to evaporate and their natural sugars to caramelize, developing richer flavor.
Season
Season with a pinch of salt as the onions saute. This enhances their flavors. You can also add other seasonings like garlic powder or cumin.
Stir occasionally
Stir the onions every 2-3 minutes to promote even cooking.
Brown lightly
Cook until the onions are lightly browned and softened. Burnt onions will taste bitter.
The end result should be softened, sweet onions with golden browned edges.
Sauteing greens
The green tops require less cooking time than the whites. Here are tips for sauteing just the greens:
Use high heat
Heat the pan over medium-high or high heat. The greens will cook down quickly.
Cook briefly
Add the sliced greens to the dry skillet. Saute for just 1-2 minutes, stirring frequently.
Retain crunch
The greens should retain some crispness and bright green color. Be careful not to overcook them.
Season at end
Season with salt, pepper, or other spices after cooking. This prevents wilting the greens too quickly.
The greens are now ready to mix into your finished dish or use as a garnish. Their texture will be lightly cooked but still crunchy.
Sauteing whole green onions
For maximum flavor, many recipes call for sauteing the entire green onion, whites and greens together:
Start with whites
Heat oil in pan over medium heat. Add the sliced white portions first. Saute for 2-3 minutes.
Add greens
Next, add the sliced green tops to the pan with the whites.
Finish cooking
Continue sauteing the white and greens together for another 3-5 minutes until the greens are slightly wilted and the whites are translucent and browned.
Season at end
Season with salt and pepper once finished cooking.
This method of cooking the onions in stages helps balance the textures and flavors of both portions.
Tips for sauteing green onions
Here are some additional pointers for sauteing green onions:
– Use a non-stick pan to prevent sticking and burning
– Cut onion pieces the same thickness so they cook evenly
– Use a range of heat levels to develop flavor
– Add onions to hot oil or butter to immediately start the cooking process
– Cook over moderately high heat to get a nice sear while retaining crunch
– Stir frequently to promote even cooking on all sides
– Cook until onions are fragrant, softened and lightly browned
– Avoid overcrowding the pan, which steams instead of sautes
– Season with salt, pepper, garlic, herbs or spices to add flavor
– Saute as a topping for grains, noodles, meats, seafood or vegetables
– Garnish finished dishes with reserved raw sliced greens
Putting it all together – a sample sauteed green onion recipe
Here is an easy example recipe to showcase sauteing techniques for green onions:
Sauteed Green Onions with Shiitake Mushrooms
Ingredients:
– 1 bunch green onions, rinsed and sliced (whites and greens separated)
– 8 oz shiitake mushrooms, stemmed and sliced
– 2 Tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp fresh grated ginger
– Salt and pepper to taste
– 1 Tbsp soy sauce or tamari
– Lime wedges for serving
Instructions:
1. Heat olive oil in a skillet over medium heat. Add the sliced shiitake mushrooms and saute for 3-4 minutes until beginning to brown.
2. Add the sliced white portions of the green onions. Continue sauteing for 4-5 minutes more.
3. Add the garlic, ginger and sliced green onion greens. Saute for 1-2 minutes just until the greens are slightly wilted.
4. Season with soy sauce or tamari, salt, and pepper.
5. Remove from heat. Serve over rice or noodles, with a squeeze of fresh lime juice. Garnish with extra raw sliced green onion greens.
Conclusion
Green onions are a versatile ingredient that add great onion flavor to sautes, stir fries, and many other dishes. Using both the white and green portions maximizes their sweet and savory flavors. Saute the whites first over lower heat until caramelized, then add the greens at the end for a bit of crunch. Proper slicing, avoidance of overcrowding, and tossing or stirring frequently will give the best evenly cooked results. Incorporate sauteed green onions into your favorite Asian-inspired or other recipes. Their mellow onion taste pairs well with meats, seafood, noodles and vegetables.