Raw onions were not my jam.
However, there have been certain events recently that have changed my mind.
I’ve been buying green onions because Paul loves them. Me? Not so much.
Until I got a wild hair and sprinkled them on my baked potato one night.
What had I been missing all my life?
Green onions are long and stalky. You can use the green parts and the white parts. Heck, you can eat them all the way down to the roots if you wish. Green onions are more mild than larger bulb onions. Available year-round, green onions should be chosen for their bright green, firm stalks and fresh scent.
Store them upright in the refrigerator and use them within several days.
I’ve been using them on baked potatoes, in salads, in soups, in my deviled eggs for Easter, in the brine for my Easter ham, sprinkled on tacos and even on my bagel thins on top of a schmear of whipped cream cheese.
The really cool thing about green onions is also a really cool activity to do with your kids. After you’ve chopped off the green parts of the onion, place the white bulbous base, with root pieces still attached, in a glass of shallow water and put it on a windowsill. The green parts will start to rapidly return, and you can get another use or two of the onions without losing flavor. Plus, it’s just fun to watch.