From the market to your plate
From the market to your plate

All about green onion > From the market to your plate


Choose fresh ones with straight leaves and white bulbs.


Keep in the refrigerator crisper. They have a tendency to go moldy if too tightly sealed.


Finely snip the green onion tops with scissors to increase their flavor. 

Use them at the last minute so that their flavor is retained.


The green onion provides a subtler flavor for any savoury dish. The hollow green stems go well with eggs, mayonnaise-based sauces (gribiche, tartar, remoulade), and baked potatoes. They are also perfectly paired with butter, sour cream, cheese and fruit.

Sauté frogs' legs in butter. Remove them once the meat begins to shrink. Add a handful of chopped green onion soaked in lemon juice to the cooking pan with two heaping spoonfuls of crème fraîche and salt and pepper. Let thicken slightly and serve.

Halibut in cider - Cook three bunches of green onions in a large pot of boiling water. Reserve 1 cup of the cooking water. Spread 3 sliced apples in an ovenproof dish and pour over top 250 ml of cider and the reserved cooking liquid. Top with slices of halibut. Cook 7 to 8 minutes in the oven.

Baked tuna "en papillote" - Marinate the fish in the juice of 2 lemons, 50 ml soy sauce and 1 tablespoon of cilantro for 30 minutes. Place each steak on a piece of aluminum foil. Cover with chopped green onions, snow peas and bean sprouts. Close each package and bake for 15 minutes.

The worldwide Gourmet

China - pork with pineapple - In a wok sauté cubes of pork with green onions and strips of yellow pepper. Pour in some pineapple juice, cover and let simmer 40 minutes. Add some pineapple chunks and heat through. Serve with avocado slices.


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