Green Onion Recipe

Clean and trim

Rinse the green onions under cold running water, rubbing gently to remove any dirt. Pat dry with a kitchen towel or paper towels. Trim off the root ends (about 1/8–1/4 inch) and any wilted or discolored tops. If any outer layers are tough, peel them away.

Cut to size

For a whole-grilled or pan-seared presentation, leave the green onions mostly intact. If they are long, cut them in half crosswise so each piece is about 4–5 inches long. If you prefer bite-sized pieces for a salad or garnish, slice into 1–2 inch pieces on the bias.

Heat the pan

Place a large skillet or cast-iron pan over medium-high heat. Add the vegetable oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear the green onions

Add the green onions in a single layer. Cook without moving for 1–2 minutes to develop a good char on the bottom. Using tongs, flip and cook the other side for another 1–2 minutes. If the green onions are thicker, reduce heat to medium and cook an additional 1–2 minutes, turning occasionally, until they are tender-crisp and lightly charred in spots.

Finish with butter and seasoning

Lower the heat to medium-low, add the butter to the pan and let it melt, spooning the foaming butter over the green onions for 30–45 seconds. Sprinkle with sea salt and freshly ground black pepper. Squeeze the lemon juice evenly over the onions and toss gently to combine.

Plate and garnish

Transfer the green onions to a serving plate. If using, drizzle the soy sauce lightly over the top, sprinkle with toasted sesame seeds and a pinch of red pepper flakes for heat. Serve warm as a side dish, an accompaniment to grilled meats or fish, or chop and use as a flavorful topping for rice bowls and noodles.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or add cold to salads for a milder onion flavor.