Which part of green onions can we use in recipes?
For recipes calling for green onions, how do we know that whether we have to use the white root of the onion in recipe or green leaves?
Best Answer
Both the green top and the white bulb are edible, so once you've discarded any dirty or yellow bits, it's up to you, but here are some suggestions.
If it's something like a stir fry, use all of it. Generally if it's going to be cooked in with other ingredients this works, but you might have to chop very finely is some cases. I sometimes use spring onions in place of bulb onions as I grow them, and then of course use all of them.
If it's used as a garnish, or added raw to something like a salad, just use the green bits, as the flavour is milder. This is true even if stirred into hot food but not cooked further (like mashed potato, or some sauces). Raw (bulb) onion is added to salads, but it's very much an acquired taste.
In between is a grey area - I would use all of it in an omelette, for example, a chef probably wouldn't.
It also depends just how bulbous the bulb is. If the whole onion is about the same thickness, less than that of a pencil, you can use the (small) white part more readily than if you've got a sphere on the bottom.
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Quick Answer about "Which part of green onions can we use in recipes?"
In most recipes that you will be cooking scallions or green onions, you'll use the white and the pale green portion of the onion that's just above the root. But the darker green leaves are a delicious garnish for everything from soups to casseroles without any cooking needed.What part of green onion do you cut?
Using a large chef's knife, chop off the root end and the tough top part of the green end. 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.Do you use the tops or bottoms of green onions?
The white and light green bottoms behave like any mild onion: a building block of flavor for almost any dish. Gently saut\xe9 the bottoms of the green onions first before adding other ingredients. The dark green tops are super crisp and fresh (think of them like chives on steroids).Are all parts of a green onion edible?
What part of the green onion do you eat? You can eat the green part and the white part of the onion. Really all of it is edible but the roots that your going to want to cut off.What part of the green onion has the most flavor?
The most intense flavor comes from the white part closer to the stem, but the entire green onion is edible and can be eaten raw or cooked. Asian cuisine uses this type onion a lot, especially in stir-fry dishes. There are 3 correct ways to cut green onions.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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