Onion greens

[DanM]

This morning I picked up a massive bundle of fresh baseball sized onions. I am in the process of making progress for dinner with them. 

 

Now what to do with the tops. I have a bundle 4" thick and about 12-25" long of greens. They are a bit too big and firm to use like scallions or green onions.  Any suggestions? 

 

 

ETA... How about grilling and serving with romesco sauce like calcots?

Thanks!

Edited April 12, 2019 by DanM (log)

[Okanagancook]

I was going to say grill them and your sauce sounds great.

Green onion cakes:  chop them fine because they may be tougher than spring onion tops....this is what I usually do with my extra tops in the late spring.

After a quick google:

 

• Charred: You can throw scallion greens on the grill, calçotada style. And slurp them down with a carafe of red wine like they do in Spain.
• Pureed: Turn the greens into a lovely chimichurri-like sauce by giving them a whizz in the blender with some fresh herbs, olive oil and a splash of red wine vinegar. Finish with a hefty pinch of dried thyme and oregano and some salt and pepper.
• Garnish: The green part of a scallion or green onion makes a great substitute for chives. Just give them a quick mince.
• Tarts and quiche: Add the greens to the filling of a tart, quiche or Spanish tortilla.
• Scallion pancakes: These Asian apps are a quick way to dispatch a hefty quantity of greens in no time flat.
• Scallion spread: Mince up scallion or green onion greens and add them to a mixture of half goat cheese and half cream cheese. Blend with a pinch of salt and pepper for a “gourmet” cheese spread.
• Scallion hummus: Add a few chopped onion greens to your next batch of hummus for a little flavor and color boost.
• “Gremolata” with scallions: Riff on the classic Italian condiment by substituting scallion greens for parsley. Mince together a few scallion or green onion greens, one clove garlic, zest of a lemon and salt; mince. Sprinkle a pinch of this zingy garnish on slow roasted foods to brighten their flavor.
• Scallion top compound butter: Blend the “gremolata” mixture above with a stick of softened butter. Press into a ramekin or form into a patty or roll and refrigerate for up to five days or freeze for up to three months. Add a pat to cooked chicken, fish or steak; stir into hot cooked rice or pasta; or slather on grilled bread.
• Eat those scallion tops! You can always just ignore the recipe and use the whole scallion or green onion — white root to green tip.

 

[AAQuesada]

grilling like  a calcot sounds like a great idea. you will just have to manage the heat so they cook through maybe wrap in foil after they finish to steam and soften.  I really do love romesco