Testing the internets most viral Onion recipes

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Be honest, are you the guy from ratatouille?

I'm glad you're honest about the final result of what you cooked and you can say that something went wrong and that it was difficult, a lot of other creators would just say how great what they created is and move on

My absolute favorite use for my green onion tops is wonton soup. I can never get enough of that onion taste from traditional Chinese restaurants and recipes so I toss in the entire sliced onion bulb, at the start, and slivered tops a few minutes before I toss in some frozen wontons to finish. It does tend to cloud the soup, but I'm not a perfectionist.

I always have a quart container of chopped green onions handy in my freezer. They keep very well, hardly stick together, and it's such an easy way to add some onion flavor to eggs, pizza, soup, or, of course, almost anything. I make up several quarts when they are available, and keep them in my big freezer.

Love seeing both of you on screen! The back and forth dynamic is very welcome and adds an element to the videos that make them feel more conversational. Thanks for the excellent watch, and fun onion ideas! Also, for the beef marinade it looks like you may have left off the oil. In the original video she makes a point to say it is important to leave off the oil until after the mixture has covered the beef. This suggests to me that addition may change the way it cooks and the final glaze.

You can use the green onion tops as pesto. Switch it out for basil. You can also use it to make oil. Just like basil oil.

Love onions, and those recipes look great. Just wanted to point out two things you did different when making the beef and onion dish. When Stacy marinated the beef, after she added all the items you showed. She added oil. And it's important that the oil gets added after all other is well mixed in. Something I have seen in many other dishes. Also when you stir fried, you used rice vinegar. She hoewever said rice wine, and her list of ingredients states cooking wine. So you had a different flavor from the vinegar in the final dish.

When I'm doing stirfry with steak I always like to sear both sides of the meat before cutting it into strips, then just add it in a little bit later to the pan to account for cooking time difference. Way more flavor when meat has a crust to it.

Onion greens freeze super well and are great thrown into woks, soups, baked into bread, etc. Garlic greens are the same although usually not as fresh once the garlic is ready. We keep large containers of them whenever we can and it's a great way of getting more out of your garden. Just too bad you can't really save them if you are curing the onions.

Ive been making beef/chicken and broccoli lately due to the abundance of it growing in the garden....and I found that if you skip the starch in the marinade, then add it when you add the sauce at the end, it makes a huge difference. I think it keeps the meat from browning properly and sticks to the pan too much. Thats probably why you got the gravy like rather than a glossy sauce. Not sure if you knew this, but if you grow broccoli, don't pull it out after you get the first main head. Trim it up and let it grow, and you will get continuous little crowns to pick for the next month or so until it bolts from the mid summer heat. But if you can keep it growing until Sept, you can easily get more harvest until winter comes

Use green onions to make Mongolian style beef. PF Chang’s serves this dish with an abundance of 2-3 inch green onion pieces. It’s incredible. The sweet sauce brings great flavor to the greens.

I'm a Lebanese Jew, what we use for the stuffed Onions (Basal Mechi) - we'd have it for Holidays. You got to use Cortas pomegranate molasses (dibs rimon) - best company! Jews from Aleppo would use tamarind molasses.

Should have popped over to Beryl Shereshewsky in NYC. She made something with pomegranate molasses the other week on her YouTube channel!

Definitely track down some pomegranate molasses. It’s got a great tart flavor that works super well in grilling glazes etc Helen Rennie uses it in a ton of her recipes

There’s a Dutch recipe called Hachee. There aren’t many videos, but a few. There’s a few blog posts too. It’s a beef and onion stew, and you serve it with mashed potatoes so no rice or wheat which you can’t grow. Traditionally it’s just onions as it was a times are tough type meal, but you could very easily add other veg.

Next time you require pomegranate molasses - you can boil down pomegranate juice until its super thick and sticky then add sugar and lemon juice to taste 😊

I swear these sponsorships are so effective at least for people like me who are easily cajoled into doing anything. I bought the griddle from made in from a couple of youtubers I watched having it in their videos and I thought oh wow that looks cool. Got it in.. haven't used it once. So, yes the pots look amazing and I might even use them, but they are so expensive that I cannot just go and buy every thing they are advertising that week.

Green onions & eggs, great with rice! Super easy & quick meal for those busy days!!

For the "Green Onion Roll", add eggs to the green onion mixture and some shredded meat, and you got Indonesian Martabak Telur. You have to try it.