6 Best Green Onion Substitutes (+ IMAGES)

Substitutes for Green Onion

Green onion is a tasty, all-purpose veggie that can be enjoyed raw, cooked on soup dishes, stews, or sprinkled into stir-fry dishes, macaroni salad, potatoes, as well as into party dips to add this refreshing crunch.

They are a good flavor kick and colorings to our meal and are generally healthy.

But what happens if a recipe calls for green onions and you don’t have it on hand or the grocery store is running out of it?

Don’t worry, Shallots, Ramps, scallions, Celery, and Leeks are decent Green onion substitutes you can use.

These alternatives are remarkably similar to green onions for all intents and purposes — be it in flavor, aroma, looks, or recipe.

What is Green Onion?

Green onions are infant onions that are harvested before they fully grow or mature.

 That’s why the tiny white or pale-green bulbs and top are still delicate to cut —which makes more sense to use thinly sliced raw green onions as a finishing touch to dips, stews, grilled meats, deviled eggs, potato salad, or omelets.

Moreover, it is possible to add slices of green onions to stir-fried vegetable and meat dishes as well. Or toss them raw into green salads to add mild onion appeal.

Green onions not only taste great but are also extremely beneficial for overall health. They are loaded with essential nutrients Such as vitamin K, A, C, and folate.

Also, Scientists have discovered certain compounds in this vegetable that seems to protect against cancer, reduces obesity and other related Diseases.

Read Also: How to Rehydrate Dehydrated Onions

Best Green Onion Substitutes

Now let’s come face to face with these Substitutes and get to know how we can use them for most dishes.

1. Shallots

Green Onion Substitutes

Shallots (Allium ascalonicum) are technically onions. But unlike your regular rounded average-sized onion, they look much smaller.

Their flesh can vary in color from golden brown, gray, pink, and green-tinged with white to red.

You can substitute shallots in nearly any recipe that calls for green onions.

These onions are relatively flexible in the culinary world. Whether sliced, diced, minced, shallots soft onion undercurrent along with a pop of sharp acidity similar to a hint of garlic are excellent for seasoning dishes.

It can be eaten raw or mix with salads and other finger foods, as well as stir-fried and soup-based dishes.

How to Substitute:

We don’t recommend using shallots as a topping for the fried rice, for example. But it will be ideal if you Sauté it before adding the rice.

So to substitute, use 1 ½ tablespoons of shallots over 2 tablespoons of shallots.


2. Scallions

Most people often confuse Green onions for Scallions because of their striking resemblance in appearance as well as purpose.

The only difference is the bulb is not as developed as green onions.

They add this mild onion-y flavor, aroma, and cute bright green color to any dish.  

It’s also one of the most flexible vegetables under the onion family, the green leaves can be eaten raw or cooked.

Additionally, you can sprinkle them on soup dishes and stew like beef-and-bean chili recipes or cooked with classics such as twice-baked potatoes and macaroni salad.

They are ideal for topping for any stir-fry, nachos, and party dips too.

How to Substitute:

Since Scallions and green onions are almost like doppelgangers, it’s can’t be hard substituting one for another.

A tablespoon of scallions will heartily replace a tablespoon of green onions. Better still you can follow the ratio of 1:1.

keep in mind that, unlike scallions, green onions have a stronger taste and aroma. So if you feel like the 1:1 ratio won’t be enough, add a teaspoon to make some adjustments.


3. Ramps

Ramps are a North American species of wild onion commonly known as wood leek and wild leek.

While ramps look very much like green onions, their bulbs are quite small and immature. The leaves look like corn leave but are smaller and softer. Also, the bulb’s color goes into an ombre of deep purple.

They have an intense flavor and a sweet, earthy tune that’s scallions and garlic alike.  

You can use them raw or cooked in any recipe that calls for green onion, scallion, or leeks.

But first and foremost, cut off the hairy roots, then peel off the first layer of leaves and rinse off any dirt on the bulbs.

I enjoy slicing the ramps thin and use them fresh in salads or sometimes sauté them with scrambled eggs or fried potatoes.

When sautéing there is no need to chop garlic or onions to the meal. This vegetable serves both just right.

They combo perfectly with bacon, and mix well for making cornbreads.

Health-wise, they boast a wide variety of nutrients and beneficial compounds that enhances digestion, reduce inflammation, fight against heart disease, promote weight loss, and combat cancer, and many more.

Unfortunately, it is challenging to find ramps in some areas. We urge going to a specialty grocery store with your fingers crossed.

How to Substitute:

For this substitution, A half-cup of mixed green onions and garlic can be substituted by just 1 cup of chopped ramps for sautéing.

Read Also: Best Accent Seasoning Substitutes


4. Leeks

If you are out of green onions, leeks would serve as an easy replacement.

They are allium related to the onion, garlic, shallots, and chives — you can tell by tasting them.

But they are in 2XL so most home cooks prefer to chop them thinly so it blends well with other ingredients and wouldn’t be bigger and more crunchy to bite.

They are thick and less pungent in flavor than the usual green onions.

This veggie has a bundle of leaf sheaths that is mistaken for stem or stalk.

The good news is their edible parts (the white part and light green middle whether raw or cooked), while the green tops are discarded.  

In terms of taste, Leeks taste more like a mild version of onion, though with the same base flavor that is far less intense.

They are delicate and sweeter than other categories of the cultivar family.

It serves as a pleasant appetizer or healthy snack for a side dish or drizzles the halves with a little olive oil and roast.

You can also enjoy it raw as part of your favorite green salad, or serve cold in French soup vichyssoise, potato, and leek soup.

How to Substitute:

To substitute, for every teaspoon of green onions, replace with a tablespoon of thinly chopped leeks. 

I bet you won’t be able to tell the difference.


5. Spring Onions

Succinctly put, Spring onions are the older version of green onions. They are harvested when the onion has fully-fledged but not as the regular onion.

They serve a close substitute for green onion, shallot, chive, leek, and Chinese onions for garnish and that onion flavor. Although they have a milder taste than most onions. 

They tend to be longer but have a fresh, sweet, and subtly pungent profile suited for equally raw and cooked preparations.

The bulb and leaves are edible, mind you the leaves contain a stronger flavor than the mild bulb.

Spring onions not only taste great but are also offer a wealth benefit to our body.

Aside from favors and nutrients, they are well-known for their anti-bacterial and anti-viral properties.

Spring onions are one of the frequently used natural remedies to treat viral infections, flu, and the common cold.

How to Substitute:

For every tablespoon of chopped green onions, use 1 and a half tbsp spring onions.

Read Also: Best Substitutes for Jerk Seasoning


6. Chives

Chives are green veggie with a mild onion-like flavor, but are more aromatic and are added at the end of cooking or as a garnish.

They are more of an herb than an onion. Its long, thin, hollow green leaves can be enjoyed raw or cooked in larger quantities.

When looking for a less potent taste in my food, I offer chop them into small pieces and sprinkle into my food to give it a flavour similar to green onions.

Besides, they are not only as crunchy as green onions, but also taste similar.

People tend to use chives as a garnish or topping for Omelets, chicken dishes, pastas, and casseroles.

If anything, use the fresh chives and not the dried ones. And they shouldn’t be cooked for a long period as well.

Use them as you would use Green Onions, but a bit more.

Aside flavor and aroma, Chives are low in calories and improve heart health and bone health, protect against birth defects, and boost vision.


Conclusion

So these Green Onion substitutes are some of the most flavorful, all-purpose onions that suit just about any recipe from soups to savory pies. 

Even most avid chefs and home cooks are using them to add that enriched oniony flavors to their meals — moreover, they are the ones we use most often whenever we’re out of green onions or regular onions.

So tell me you have at least one in mind to use. If not for anything, choose either chives, leeks, or Scallions.

Ahhh! I’d kill for a scallion. They are versatile and have a nice balance of this mild onion-y flavor, aroma, and bright green color to any dish. 

So which one will it be?

Leave us a comment below via the comment section about the choice you’ve made.

Read Also: Can You Substitute Salsa for Diced Tomatoes?

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