How to Store Scallions: 2 Ways to Keep Them Flavorful and Crisp

At some point, weve all chopped up more scallions than we needed and wondered what to do with the rest. Well, instead of overloading your chili or baked potato with those remaining bits, you can easily store them for another day. Using a few quick steps, youll maintain the onions freshness and flavor so its

At some point, we’ve all chopped up more scallions than we needed and wondered what to do with the rest. Well, instead of overloading your chili or baked potato with those remaining bits, you can easily store them for another day. Using a few quick steps, you’ll maintain the onion’s freshness and flavor so it’s just as delicious as when you first chopped it. This gives you the most bang for your buck as you’re not wasting the scallions. Plus, having them already chopped saves you a step while cooking. Here’s how to store sliced scallions in your fridge or freezer to maximize the entire bunch!

Are scallions the same as green onions?

Scallions and green onions are different names for the same type of onion, which is known for its slender shape and green and white color. This onion’s distinct sharp and peppery flavor also comes in handy if you’re garnishing a baked potato, adding them to scrambled eggs or incorporating them into a casserole base. So, there’s no shortage of ways to use up scallions even if you’ve already sliced them and are storing them for later.

Chef’s tip for keeping chopped scallions crisp

Whether you’re storing the onions in the fridge or freezer, avoid putting them away while they’re still wet. “After chopping your scallions, gently pat them dry with a paper towel to remove any excess moisture, as this can hasten spoilage,” Jessica Randhawa, owner and head chef at The Forked Spoon, says. Afterwards, you can continue with getting the onion pieces ready to use for a later time.

How to store sliced scallions

Here, Randhawa shares two easy methods for storing scallions so they last a week or several months.

Storing scallions in the fridge

  • Place the scallions in your container or bag.
  • Seal the container tightly.
  • Store the scallions in the crisper drawer for up 1 week.

    • Storing scallions in the freezer

  • Start by spreading the chopped scallions on a parchment paper-lined baking sheet in a single layer.
  • Place the baking sheet in the freezer for about 1 hour or until the scallions are frozen.
  • Once frozen, transfer them to a freezer-safe bag or container.
  • Store in your freezer for no longer than 6 months.
  • Note: You can add your desired amount of frozen scallions directly into dishes before or during the cooking process. Alternatively, thaw them in the fridge overnight if you have time.

    • 3 recipes to use leftover sliced scallions for

    Finding ways to incorporate chopped scallions into dishes is easy. Try our three recipes below, and see how the small pieces of green onion work in mighty ways to add a peppery kick to dishes!

    Bacon-Scallion Scalloped Potatoes

    Our creamy casserole is topped with shredded Gruyère cheese for the perfect hint of nuttiness.

    Ingredients:

    • 2 (4 oz.) package scalloped potatoes, such as Idahoan Homestyle Casserole
    • 4 Tbs. sliced scallions + additional
    • ¼ cup cooked bacon pieces + additional
    • 3 cups boiling water
    • 1½ cups milk
    • 2 Tbs. butter, cut into pieces
    • 3 oz. Gruyère cheese, shredded

    Directions:

    • Active: 10 mins
    • Total time: 40 mins
    • Yield: 8 servings
  • Heat oven to 450°F. Coat 10-cup baking dish with cooking spray; place on rimmed baking sheet. In baking dish, combine dried potato slices and sauce packets from casserole pkgs., 4 Tbs. sliced scallions and ¼ cup bacon pieces.
  • Slowly stir in boiling water, then milk and butter until melted and combined. Bake, uncovered, until potatoes are tender and sauce is bubbly, about 25 minutes. Top with cheese; broil until lightly browned, 3 to 4 minutes. Garnish with additional 2 Tbs. scallions and bacon pieces. Let stand 15 to 20 minutes before serving.

    • Corny Crab Cakes

    Thanks to crushed-up cornflakes, this spin on a go-to party favorite stays moist inside.

    Ingredients:

    • 3 (6 oz.) cans lump crabmeat, drained
    • ¾ cup frozen corn, thawed, drained
    • ½ cup cornflake crumbs
    • ⅓ cup mayonnaise
    • ⅓ cup chopped cilantro
    • 1 egg, beaten
    • 4 Tbs. chopped scallions
    • 4 oz. pepper Jack cheese, shredded

    Directions:

    • Active: 30 mins
    • Total time: 2½ hrs
    • Yield: 12 servings
  • Line rimmed baking sheet with wax paper. In bowl, combine first 7 ingredients with ¼ tsp. salt; mix in cheese. Shape into 12 (2½-inch wide) patties, about ¼ cup each. Transfer to baking sheet; cover with plastic wrap. Chill until firm, at least 1 hour.
  • Heat 7-quart air fryer to air fry at 350°F. Coat air fryer basket with cooking spray. In batches, place crab cakes in single layer in basket; coat with cooking spray. Air fry until lightly browned, about 8 minutes per batch. Serve.

    • Chicken, Asparagus and Carrots with Egg Noodles

    A dash of citrus juice adds zing to this creamy dish — for an extra kick, sub in dry white wine.

    Ingredients:

    • 1¼ cups chicken broth
    • ⅛ cup heavy cream
    • 2 Tbs. all-purpose flour
    • ½ tsp. pepper
    • 2 Tbs. olive oil
    • 1 lb. asparagus, cut into thirds
    • 2 carrots, cut into ¼-inch-thick slices
    • 1 lb. boneless, skinless chicken breast halves, cut into 1¼-inch pieces
    • ¼ tsp. salt
    • ½ cup peas, thawed if frozen, drained
    • 8 oz. extra-wide egg noodles, cooked
    • 4 Tbs. sliced scallions
    • 1 tsp. grated lemon zest
    • 2 Tbs. lemon juice

    Directions:

    • Active: 20 mins
    • Total time: 40 mins
    • Yield: 4 servings
  • In bowl, mix broth, cream, flour and tsp. pepper. In nonstick skillet, heat 1 Tbs. oil over medium-high heat. Add asparagus and carrots; cook, stirring, until almost tender, 7 to 8 minutes; remove.
  • Sprinkle chicken all over with salt and remaining ⅛ tsp. pepper. In same skillet, heat remaining oil over high heat.
  • In batches, add chicken; cook until browned, 5 to 6 minutes per batch.
  • Stir in broth mixture and peas; bring to a boil. Reduce heat to medium-low. Cover; cook until chicken is no longer pink, 4 to 5 minutes, adding asparagus mixture during last 2 minutes. Stir in noodles, scallions, lemon zest and juice. Serve.

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