I can't think of too many things that I won't chop up some scallions and throw them in.

Now, growing up, we called these spring onions.

I'm from the Appalachian Mountains.

Not Appalachian, it's Appalachian.

These were spring onions.

We called them green onions, and they were everywhere.

I remember my mother serving them with salads.

But to use them, and these are kind of a cousin to onion and leek and all the other onions,

you see they've got this kind of funky bit on the outside here?

We're going to take that off.

See?

We're going to come down to where we've just got his little hair, right there.

So that comes off.

Now, these have already been washed.

But if you haven't washed them, wash them well because they can be a little bit sandy,

just like a leek can.

Not that bad, but you don't want the sand in your stuff.

All right.

Now, the entire piece of this is edible.

Okay?

This, the white part, has more of an onion flavor.

This is something closer to a chive, although it's a little bit stronger, somewhere between

a shallot and a chive.

I like to use the entire thing, and to do that, I cut his little hair off.

Going to get rid of that.

Sometimes, even after you've taken that first layer there it is you'll feel a membrane that's

under that first layer that makes it kind of slippery.

So watch out for that.

Now, these are kind of big.

If these were really tiny, really thin, I'd simply slice this way and use it like that.

But this is going in a raw salad, so I want small bits.

So I'm going to cut him in half, line him up, and nice tiny pieces.

Now, a lot of people will only go up so far on the

green part and quit, which I honestly don't understand why because the green is delicious,

and it's got a softer onion flavor.

There is no need to waste that much of what you just paid for.

Now, these guys, these are going in my scrap bin because we've got a cool trick to do with

those in a minute.

But that's it.

Clean him up, take his skin off, pop his head up.

Great green onion.

If you like this video and you want more great tips, tricks, and techniques, check out the

website at ThrillbillyGourmet.com.

You can like me on Facebook under The Thrillbilly Gourmet, and you can follow me on Twitter

under Jan Charles or The Thrillbilly.

I'm on Pinterest now too, under Jan Charles.

I've also got two brand new podcasts, both of which you can find on iTunes: The Thrillbilly

Gourmet and The Food City Kitchen on WVLT with Chef Walter Lambert and Jan Charles.

Now, make sure you subscribe,and you can ask a question.

You can leave a comment, and I will get back to you as soon as I can.

Thanks for visiting.

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