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Onion, Green, Bunch
Scallions and green onions are literally the same thing
- The flavor of the bottom white section most resembles the flavor of an onion, especially a white onion, though it is less pungent and more sweet. ... The green part is distinctively onion but with an additional fresh, grassy flavor
Scallions have a mild flavour, great for cooking or to add to the top of a dish to complete it.
The leaves and bulb will keep up to five days when wrapped and stored in the crisper drawer of the refrigerator.
Green onions are best suited for both raw and cooked applications such as stir-frying, sautéing, roasting, and grilling. Commonly used raw, both the white base and green leaves of Green onions can be utilized in preparations. The onion can be sliced or chopped and sprinkled over a salad, noodles, pizza, pasta, casseroles, stews, and curries, garnished over soup such as egg drop or tortilla, minced onto deviled eggs or in pancakes, mixed into salsa, baked into biscuits, layered in sandwiches, or added to stir-fries. The whole onion can also be flash blanched and grilled, which brings out robust and sweet flavors allowing for bolder pairings such as grilled fish and meats. Green onions pair well morels, chanterelles, sweet peas, swiss chard, collard greens, broccoli, snow peas, carrots, radishes, bell pepper, citrus, eggs, and meats such as pork chops, poultry, turkey, and seafood.
Green onions are an excellent source of beta-carotene, folate, and vitamin C, and also contain calcium and vitamin A.