Green Onions

Onions are vegetables that belong to the lily family of plants. It is grown for its edible bulb, which most often serves to flavor a variety of foods. Onions are categorized as being either green or dry onions. Green onions are small onions that are harvested before the bulb has matured and the tops are still green. Dry onions, also known as mature onions, are harvested when their shoot has died and layers of papery thin skin cover a firm juicy flesh.

Green onions are small onions that have been harvested before they turn into mature onions. They may be of the same variety as dry onions but they are just picked at various early stages before the bulb starts to mature. Some are the young onions that are pulled to thin and make room for the mature dry onions to grow. Typically these onions have a white base and long, straight, green leaves, which both the base and leaves are edible.

Onions are native to Asia and the Middle East and have been cultivated for over five thousand years. Onions were highly regarded by the Egyptians.

Onions are a very good source of immune-supportive vitamin C, blood-sugar-balancing chromium, and heart-healthy dietary fiber. They are also a good source of enzyme-activating manganese and molybdenum; heart-healthy vitamin B6, folate, and potassium; energy-producing phosphorus; and bone-supportive copper, flavonoid polyphenols, quercetin, allyl sulfides.

Uses:

Green onions are used fresh in green salads, pasta salads, and potato salads, or cooked in dishes requiring a mild onion flavor. Although green onions are generally eaten raw, they can also be grilled, sautéed, or used in stir-fries. They can be chopped fine and used on baked potatoes or added to mashed potatoes. In most instances, both the white end and green tops of the green onions can be used.

GREEN ONION SOUP
 4 c Potatoes, chopped or brown rice or other cooked whole grain
1 1/2 c Celery, chopped, about 4 stalks
2 bunches Green onions, chopped, about 2 1/2 cups
2 tb Oil, natural, up to 3 tbsp
2 ea Vegetable bouillon cubes
3 ts Tamari soy sauce, up to 4 tsp or miso
3 ts Parsley -- up to 4 tsp
1 t Liquid sweetener, up to 2 tsp to balance flavours
1 1/2 ts Paprika
1 t Sea salt
1 t Dill weed
1 t Thyme
Cayenne pepper, several dash
Sea kelp, several dashes
1/2 ts Vegetable broth powder -- opt
2 1/2 c Water or stock

Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created.

Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavours mingle.  Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.