Now that winter is rapidly becoming a distant memory, I’m enjoying the first of the local 2019 vegetables, spring (green) onions. They are a good source of vitamin C, vitamin B2, and thiamine. They also are a good source of copper, phosphorous, magnesium, chromium, and other minerals; so I was thrilled to find a hundred-year-old recipe for Fried Spring Onions.
The Fried Green Onions are served with bacon in a light gravy. They were easy to make and tasty.
Here is the original recipe:
Here’s the recipe updated for modern cooks:
Fried Spring (Green) Onions
6 bunches spring onions (about 2 1/2 cups of green onions cut into 1-inch pieces)
3 slices bacon, diced
1 tablespoon flour
2 cups boiling water
Clean spring onions, then cut off roots and the top part of the onions. Cut into 1-inch pieces. Set aside.
Place the bacon in a skillet; then using medium heat fry bacon until browned while stirring occasionally. Remove the bacon from the pan and set aside.
Place the onion pieces in the hot fat in the skillet and saute until tender while stirring occasionally (about 5-7 minutes). Push onion pieces to side of pan and stir in the flour. Slowly add the boiling water while stirring constantly. Bring to a boil, add bacon pieces. Gently stir to combine the bacon and onions. Remove from heat and serve immediately.