24 bunches of green onions with no tops..

[thecuriousone]

Hi All-

i have 24 bunches of green onions that have no tops. Any suggestions on how I can use them? My first thoughts were tabbouleh or I remember a jerk seasoning recipe in Fine cooking that used lots of green onions. I would appreciate any suggestions, because they will probably end up chopped and frozen in a plastic bag. Thanks for any suggestions!!

[racheld]

Cut off roots, braise the onions in chicken or beef stock, drain well, and nestle into a buttered gratin. Top with a nice gentle bechamel, top that with a scatter of cheese, and bake til golden.

Braise as above, top with slices of brie or reblochon, rind and all, and bake in a very slow oven for thirty minutes or so, til the cheese oozes and the little bits of green peeking through are withering and shining a bit.

Cut, confit, and serve for special meals during the holidays.

Or make packets: Tear two pieces of foil, stack, butter a circle about the size of a salad plate. Lay out six or eight of the little onions on the butter, salt a bit, and top with with a nice thick pork chop or chicken breast. Salt, scatter thyme or a little curl of sage, top with sliced potatoes or baby carrots or several rings of red or gold bell pepper. Top with a spoonful of stock or fond or geleed cold stock.

Or, heck, with a little spoonful right out of the Campbell's "Cream of" can.

Fold up into a tight fold, with a little room left ballooned out for the steam to work, and bake for an hour at 325.

Serve in the packet (be careful opening), with a salad, fruit salad, or green vegetable.

Trim and wash the onions, then freeze in double Freezer bags, to make any of the above when needed.

[petite tête de chou]

Definitely green onion pancakes.

[snowangel]

They are great grilled...

[moosnsqrl]

Edna Lewis' Creamed Scallions - not health food but very tasty.

[Daniel]

Cut off roots, braise the onions in chicken or beef stock, drain well, and nestle into a buttered gratin.  Top with a nice gentle bechamel, top that with a scatter of cheese, and bake til golden.

Braise as above, top with slices of brie or reblochon, rind and all, and bake in a very slow oven for thirty minutes or so, til the cheese oozes and the little bits of green peeking through are withering and shining a bit.

←

That sounds good!

[sadistick]

Slice them up nice and fine and slowly caramalize them, cover with evoo and freeze for further use.

[007bond-jb]

I Thinkin.... How bout a big pot file gumbo? Or better yet a big pot of shrimp stew?

Edited October 17, 2006 by 007bond-jb (log)

[thecuriousone]

I Thinkin.... How bout a big pot file gumbo? Or better yet a big pot of shrimp stew?

←

Would you be so kind to print the recipe for shrimp stew that resulted in the above wonderful picture?

[007bond-jb]

Sorry I took so long to reply

Cajun Shrimp stew recipe:

2lbs fresh large gulf shrimp peeled & de-veined

1 cup all purpose flour

1/2 cup shortning or lard

1 med onion diced

2 bunches green onions chopped reserve 1/4 cup of tops for garnish

3 to 6 toes garlic (depending on size) fine diced or pressed

1/4 cup chopped celery

4 to 6 cups of seafood stock or water ( more if needed)

salt & pepper to taste

Make a med dark roux or a 2 beer roux =

( the time it takes to drink 2 beers before they get hot.)

after roux is to color add onions & celery continue stirring for 5 min

add stock, garlic, salt & pepper

cook for 45 min then add shrimp cook for 15 min & serve over hot white rice.

with french bread

garnish with green onion tops