Red Bunching Onions

Green Onion Soup


2 tbsp extra virgin olive oil

2 lbs green onions, trimmed and thinly sliced

2 1/2 tsp coarse sea salt

1 1 /4 cups low-sodium chicken stock

2 cups water

8 pieces of crisp flatbread for serving


  • Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally until translucent but not brown, about 15 minutes.
  • Stir in salt, stock and water. Bring to a simmer, and cook for 15 minutes. Remove from heat and let cool for 20 mins.
  • Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth. 
  • Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side!

Green Onion Drop Biscuits

Tamara Stimpson


2 cups all-purpose flour

1/2 cup thinly sliced green onions

2 tsp granulated sugar

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

6 tbsp cold butter

1 egg

3/4 cup buttermilk


  • In a small bowl, combine the flour, onions, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs (I usually use my fingers instead of a knife!)
  • Combine egg and buttermilk; stir into crumb mixture just until moistened.
  • Drop by 1/4 cupfuls 2" apart onto a greased baking sheet (or line it with parchment paper or use a non-stick sheet).
  • Bake at 400F for 12-15 minutes or until golden brown.
  • Serve warm alongside a soup or chili or even a salad!