The never-ending onion machine

I use a lot of green onions (a.k.a. scallions) here at Casa Fishbowl. Green onions are milder than regular onions. I like to chop up the green part and use it as a flavourful garnish for soups, stews, Asian dishes and even meatloaf. I usually discard the whites, but I have used them to pep up … Continue reading