Charred Scallion Oil (Spring Onion Oil)

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      Somehow, frying scallions/spring onion in plenty of oil until almost burnt and using this in savory various, brings out a certain aromatic and pleasing umami!

This adds aroma and flavor to noodles, rice dishes, stir-fries, fried eggs, soups, salads, and even avocado toast. I used it in my Avocado toast recipe.

Added on its own, or along with ingredients like garlic, soy sauce, and vinegar makes this – a versatile and handy condiment to have in your pantry.

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Recipe Name: Charred Scallion Oil (Spring Onion Oil) Recipe Type:  Author: Shana @ RecipesareSimple Prep time:  2 min Cook time: 23 min Total time:  25 min Yield: (240ml )

Ingredients:

Scallions / Spring Onions		200 gms (1 1/2 -2 cups)
Vegetable Oil		240 - 360 ml

Method:

1. Rinse the scallions/spring onions, and pat them dry with kitchen paper ( this is to prevent any violent splatter from adding the water from the rinsing directly into hot oil). Keep the spring onions on paper till you’re ready to fry.
2. Chop up the scallions or spring onions. I removed the bulb portions, to use in other cooking but you can add them also if you like.
3. Heat oil a a small wok or saucepan. As it gets hot, add a small amount of the chopped spring onion first. Keep a lid handy in case there is a splatter. Once you see it’s safe, add the remaining chopped spring onion. (If you are adding the bulbs in this recipe, add them first and fry for 5 minutes, before adding the greens).
4. Fry on moderate heat, stirring at intervals, for about 20 minutes. Do not raise the heat to speed up the process.
5. Once the spring onion looks almost burnt, remove from the oil.
6. Leave the oil to cool before storing it in condiment bottles. The fried spring onion may be crushed and used in moderation as a garnish for noodles, salad, rice dishes etc…
7. The flavor of this oil deepens after one or two days.

 

Charred Scallion Oil (Spring Onion Oil)

 

Notes:

What is the difference between Scallions, Green Onions, and Spring Onions?

Look at the bulb to distinguish.

Scallions, Green Onions, and Spring Onions are for all intents and purposes (in cooking), the same. Scallions are Green Onions that are harvested earlier (ie. younger) than green onions. The bulb of the green onions(which is older) is slightly wider than the scallion. The scallion bulb is just about the same width as the leaves, whereas the green onion bulbs are wider and oval-shaped (not round). The spring onion has a longer time to grow and the bulb is more round like a small shallot. The bulb portion of the spring onion is more bulbous than the scallion and green onion.  They have a slightly stronger flavor due to their maturity. All may be used interchangeably (bulbs and green portions).

Key Ingredients: Oil, Scallions.

 

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