Spring Onion Oil

A quick stroll around the garden yields a harvest of garden alliums (left to right): Egyptian or walking onions, chives, and garlic chives. As the first things up and in abundance, I make frequent batches of green onion oil, a splash of which brightens our meals with its fresh, oniony bite.

Chop up the green onions coarsely and put them in a blender with 1/2 to 1 cup oil. A neutral tasting oil is best, here I used a milder olive oil.

Blend until just short of emulsified, still liquid and pourable. Too many onions will give a pesto-like consistency, which can be thinned with the addition of more oil.

To strain out the fibrous bits, pour into a fine meshed sieve and let drain. The less it’s blended, the more limpid the oil.

The green onion oil can be used most anywhere you would a finishing oil — soups, pastas and risottos —and is especially good over eggs. Store it in a covered jar refrigerated, it will keep about a week; let it come to room temperature before using. For a more indulgent version, mix it in with some rich, local pastured butter now in season — just the thing to adorn a simple plate of fresh asparagus.

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3 Responses to Spring Onion Oil

  1. Liz says:

    I’ve always liked the idea of flavouring oils – I’ve just never got round to doing it very often (chilli oil being the exception). This one sounds lovely, and I have some spring onions….

    • leduesorelle says:

      This method is fast and brings out the fresh flavor of the spring onions. Another method, one that works with chiles — gently heat the oil first, then pour it over finely chopped spring onions and dried chilies, no straining.

  2. Really like the sound of this-so simple but what an excellent idea! Thank you so much!

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