Green onions Recipes - AFTouch-Cuisine
Green onions, those little garden treasures: sweet flavour, crispy and delicate texture. Discover them in 10 recipes by Chef Patrick Asfaux.
Green onions, also called white shallots or scallions depending on where you are, are the mischievous children of the kitchen. Full of promise and subtlety, they barely manage to stand out on the plate, and yet, without them, so many dishes would lose that little touch of elegance that makes all the difference. Chef Patrick Asfaux understands this well: these little marvels regularly feature on the tables of his culinary creations, bringing that characteristic freshness that awakens the palate without overpowering other flavours.
Originating in Southeast Asia, green onions are said to have travelled the Silk Roads before conquering Europe and the rest of the world. Unlike their cousins, red or white onions, they don't form proper bulbs, or very few. What makes them so precious is precisely this duality: the white at the base, slightly sweet and crispy, and the green of the leaf, more herbal and delicate. A combination that offers two taste experiences in a single bite.
In Asian cuisine, green onions are an institution. The Chinese have used them for thousands of years, the Japanese incorporate them into their most refined dishes, and in Thailand, not a wok goes without them. But in France, it took us a while to recognise their value. It was mainly with the emergence of nouvelle cuisine and our openness to flavours from around the world that green onions found their place on our tables.
What fascinates most about these little vegetables is their versatility. You can enjoy them raw, as crispy as you like, to garnish a summer salad or accompany seafood. Cooked quickly, they become tender and succulent. And let's not forget sautéed green onions, just a few seconds in the pan, until they caramelise slightly. That's when all their aromatic complexity appears.
At the market, look for green onions with bright green leaves, no brown spots, and with a pearly, glossy white base. The best are generally the youngest, before they get too thick. Keep them in the fridge, wrapped in damp paper, and they'll last a good week. It's a minimal investment for a significant flavour return.
The beauty of green onions is that they don't ask for much to shine. Simple preparation brings them to the fore. Remember to use them as a final garnish to preserve their freshness and crispness. Finely sliced on a soup, scattered over grilled fish, or mixed into a light sauce, they transform an ordinary dish into a memorable creation.
So the next time you spot a bunch of green onions at the market, don't hesitate. Let yourself be inspired by the richness of flavours they offer and dare to explore these little green marvels. Your cooking will only be more flavourful for it, and your guests pleasantly surprised by this touch of refinement that changes everything.
