Homemade Scallion Oil

Method8 steps

1. 1

   Step 1: Wash the green onions (230 g) and dry off surface water, then cut into 5 cm (2-inch) pieces. Peel and thinly slice the 230 g shallots or chosen onions.

   Uses 230 g shallots (about 5 shallots; 1/2 lb) or onions · 230 g green onions (4 bundles; 1/2 lb)

2. 2

   Step 2: Set a fine-mesh strainer over a large heatproof bowl, ready to drain the cooked vegetables and catch the oil.

3. 3

   Step 3: Put the 2 cups chosen oil in a large pan or wok. Arrange the prepared shallots or onions on one side and the prepared green onions on the other.

   Uses 2 cups peanut oil, grapeseed oil or vegetable oil · prepared shallots or onions and green onions

4. 4

   Step 4: Heat over medium heat until frying bubbles form around the vegetables. Gently press them under the oil with tongs. This is the bubbling of the vegetables as they fry; do not aim to boil the oil itself.

   Uses oil and arranged prepared onions

5. 5

   Step 5: Reduce to medium-low and cook for 40–60 minutes, until the shallots or onions are golden brown and the green onions dark brown. Check after 30 minutes and gently turn the vegetables with tongs. Continue checking at least every 10 minutes; watch closely once the onions begin turning golden, as they brown faster at that stage.

   Fry onions for scallion oil · 60 minUses gently frying onions and oil

6. 6

   Step 6: Remove the pan from the heat immediately when the onions have reached those colors. Residual heat keeps cooking them, so do not leave them in the hot oil until burnt.

   Uses browned onions and flavored oil

7. 7

   Step 7: Lift the fried shallots or onions and green onions into the prepared strainer over the heatproof bowl. Gently press with the back of a spoon to recover extra oil; keep this drained oil with the oil remaining in the pan. You may drain the two kinds of fried vegetables separately for different toppings. Cool the solids briefly and promptly refrigerate in clean covered containers for later use.

   Uses fried onions and flavored oil for separating

8. 8

   Step 8: Carefully combine the recovered oil and let it lose its initial heat in a heatproof container. Promptly refrigerate the flavored oil in a clean covered jar at 40°F (4°C) or colder; do not leave it unrefrigerated for more than 2 hours, or 1 hour above 90°F (32°C). Label with the preparation date and use within 4 days, or freeze within that period for longer storage. This batch makes about 1.5 cups oil, plus the separately reserved fried onion solids.

   Uses recovered scallion oil