How to Freeze Scallions
Preserve those extra bunches of green onions for soups, sauces and savory baked goods to come.
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By Amanda Neal for Food Network Kitchen
Have your scallions turned limp and slimy before you had an opportunity to use them all? It's a common occurrence. Green onions can turn from fresh to rotten in a week or less. But there are ways to preserve those surplus scallions before they go bad. Follow these easy steps for freezing green onions whenever you have an extra bunch on hand.
What are Green Onions?
Green onions (also known as scallions) are a part of the allium family, which includes shallots, onions and garlic. Green onions have a subtle flavor and aroma compared to other alliums, making them perfect for a variety of dishes. The entire green onion can be eaten raw or cooked. While green onions are at their peak season starting in the early spring and lasting through the warm summer months, most supermarkets sell green onions year round.
Washing and Trimming
Before freezing, it's important to thoroughly wash and trim your scallions. Remove and discard any limp or slimy green stalks, then run them under cold water to remove any dirt or debris. Pat very dry between a few paper towels.
It’s best to slice green onions before freezing so they are easier to thaw and incorporate into various recipes. First, cut away the root attached to the bulb, then thinly slice the entire stalk, making sure to keep the dark green and white parts separate.
Storage and Freezing
Now that they are cleaned and prepped, transfer the sliced green onions to a parchment paper-lined sheet tray or plate and spread in a single layer. Place in the freezer until completely frozen, 1 to 2 hours. This step is important because it will keep the green onions from freezing together in one big clump. Once frozen, transfer the sliced scallion greens and whites to 2 separate containers or resealable freezer bags. Label the containers with the date, then store in the freezer for up to 6 months.
Cooking with Frozen Scallions
Green onions tend to go limp when frozen and thawed, so it’s best to use them for cooking and baking rather than eating raw. Simply pull them out of the freezer and stir directly in soups, stews and sauces. Alternatively, thaw in the refrigerator and add to your favorite savory baked goods.
Add green onions to Roasted Pepper, Scallion and Sausage Quiche or tossed them into Sheet Pan Fried Rice. If you prefer a baking project, try these Cheddar-Scallion Biscuits or Poblano-Scallion Cornbread. Green onions add a hint of onion flavor and pop of freshness to your recipes. Follow these simple steps and you'll never waste another bunch!
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