Incredibly flavorsome roasted green onions or roasted scallions on a bed of creamy polenta with cheese and a drizzle of cream on top!
Baked Green Onions or Spring Onions
Roasted green onions – where have you been all my life?
I absolutely love scallions or green onions, I have been eating them all my life and my favorite way of eating them is actually raw, dipped in a little bit of salt before each bite, with a slice of bread smeared with cheese and some tomatoes.
Roasting green onions never occurred to me before, but sometime this winter I stumbled upon a few recipes on Pinterest all starring roasted scallions, green or spring onions. I was intrigued and decided to try something similar right away. It was amazing!!!! I
I had actually baked enough onions to feed me and my husband, but I ended up eating them all by myself for lunch and had to cook something else for him in the evening (or he just had some bread and cheese, I don’t remember… 🙂 ).
Since then I’ve roasted scallions several times again, not only as a main dish with polenta but also as a side dish for chicken. They are just so good!!!
Differences between green onions, scallions and spring onions
- Green onions and scallions are the same thing, the long and slender onions, which are harvested when very young, before having the chance of forming the bulb.
- They are less intensive in taste than the spring onions, so the best way to eat them is raw or very slightly cooked.
- The spring onions are harvested later, so they have a rather plump bulb at the base. They are normally planted in autumn and harvested in spring, that is why they are called spring onions.
- Another reason people might confuse these different sorts of onions is the fact that the green onions/scallions are actually called spring onions in the UK and Canada.
- So the best way of telling them apart is the bulb: thick bulb – spring onions. No bulb – green onions/ scallions.
- I use them mostly interchangeably, I buy, cook, and eat what I find.
- Still, if you don’t like a too strong onion taste, then use green onions/ scallions when you plan to leave the onions raw, the spring onions have a stronger taste.
- I used green onions or scallions in this recipe, but you can definitely replace them with spring onions.
- When making basic polenta I normally only use water and less than in this case.
- I chose to use some milk and more liquid because I wanted a creamier polenta.
- You can, of course, make the polenta according to your taste, and please read the packet’s instructions, the liquid amount you need and the time of cooking can vary.
- If you use only use water and leave out the cheese, this dish will be vegan.
How to serve?
- Serve the baked green onions or scallions on polenta, as suggested.
- However, that is not the only way to serve them.
- Have them as a side dish for chicken or fish dishes.
- They would also make a great side dish for meatballs or pork tenderloin.
- And for a change, you could also try these amazing roasted leeks.
More green onion recipes?
Baked Sweet Potatoes with Camembert – Velvety, baked sweet potatoes topped with Camembert and green onions.
Easy Quiche with Cheese and Green Onions – Perfect for brunch, a picnic or another casual gathering with friends.
Beef, Rice Noodle Bowl – A simple and very aromatic rice noodle bowl with beef, soy sauce, green onions and sesame seeds, really quick and delightful.
Spaghetti with Green Onions – Comforting spaghetti with a creamy yet skinny sauce full of veggies.
Sticky Roasted Chicken Legs – Sweet and sticky chicken legs glazed with mango chutney and roasted with potatoes and green onions.
Pin it for later!
- Green onions (See note):
- 2 bunches green onions (scallions or spring onions)
- 1/2 teaspoon hot paprika powder
- 1 teaspoon sweet paprika powder
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt
- Polenta, optional:
- 150 g/ 5.3 oz/ 1 cup polenta
- 400 ml/ 13.5 fl.oz/ 1 ¾ cups milk
- 500 ml/ 17 fl.oz/ 2 ¼ cups water
- fine sea salt to taste
- 100 g/ 3.5 oz feta cheese (sheep or cow)
- a few tablespoons of single cream to drizzle on top
Roasted green onions:
- Preheat the oven to 210 degrees Celsius/ 425 degrees Fahrenheit. Top and tail the green onions, leaving the trimmed green tops on. Wash them and pat them dry. Slice the onions lengthwise in half.
- Whisk together both kinds of paprika and olive oil. Massage the onions with the mixture and place them on a baking sheet lined with baking paper. Sprinkle with coarse salt and roast for 15 minutes, flipping halfway through.
- Heat the milk and the water in a large pot. Add salt to taste, about 1 teaspoon. Just before the liquid starts to boil, add the polenta slowly while stirring all the time.
- Cook the polenta according to the packet's instructions, mine takes about 40 minutes but the cooking times can differ a lot.
- Pour the polenta on a platter, arrange the onions on top, sprinkle with cheese, and drizzle with a little bit of cream, if desired.
The roasted green onions can be served as a side dish for many mains. The polenta is optional, but such a great combination.
Nutrition Information:Yield: 2 Serving Size: 1/2 of the dish
Amount Per Serving: Calories: 444Total Fat: 33gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 2921mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 17g
Nutrition information isn’t always accurate.