Scallion Oil

I love scallions. Milder than other onions, they add great flavor to so many types of dishes. I always have a bunch on hand to add to omelettes and scrambled eggs, rice, soups, casseroles, tacos/burritos/quesadillas ... the list goes on! If I happen to end up with too much, I make scallion oil and use it in sautés, stir fries, to fry eggs, as a flavored drizzle over some noodles, really any time I want a subtle onion flavor.

Ingredients

2 cups of peanut oil

2 cups of thinly sliced scallions

Directions

Combine the oil and the scallions in a wok over medium heat. The scallions will begin to sizzle after a few minutes. Stir occasionally and adjust the heat to maintain a gentle sizzle, if necessary. When the scallions just begin to brown (about 15 minutes), carefully strain the oil through a fine mesh sieve, then transfer the scallions to paper towel-lined plate. Allow the oil to cool, then store in a bottle or jar and use as needed. Use the fried scallions as garnish or freeze and use them when making homemade chicken stock