When there aren't enough yellow onions or leeks in our farm store, I use green onions or scallions instead.
I also freeze them for use in stock (instead of leeks) and things like stew, egg salad, and these vegetable pancakes.
How to Freeze Green Onions/Scallions
|Scallions ready for the freezer|
Choose your scallions carefully - the larger ones are MUCH easier to wash and trim!
WASH the scallions under running water.
|Wash scallions under running water|
If the roots are attached, slice them off with a sharp knife and remove any discolored leaves.
If the roots are very dirty, it's best to remove them in the sink and then rinse them again.
|Cut off dirty roots in the sink and rinse again!|
|Cut off root ends and remove discolored leaves.|
DRY with a dishcloth or paper towels.
SLICE into manageable lengths (I slice them to fit in my vacuum sealer bags).
|Slice the scallions into manageable lengths.|
Gather them up and stuff them into a recloseable bag.
|Scallion greens in vacuum sealer bag.|
|Scallion white and light green in vacuum sealer bag.|
Remove as much air as possible and seal.
|Remove as much air as possible and seal.|
When you use them, they are easy to slice WHILE STILL FROZEN into whatever length you need for your recipe, and they will discolor less if you freeze them in bigger pieces.
I freeze the bottom and light green parts separately from the dark greens because that's how I use them.
NOTE: Before you call me out on using so much plastic, my freezer is FULL of glass containers. When there is no room left, I do use plastic, but I wash and reuse the bags until there is nothing left. You CAN freeze these in glass containers, if you have room in your fridge for them. If you don't have a vacuum sealer, you can use a recloseable bag and a straw to remove as much air as possible.