6 Greatest Green Onion Substitutes (with Photos)

Green onion is a versatile vegetable that may be eaten raw, cooked in soups and stews, or sprinkled into stir-fry meals, macaroni salad, potatoes, and party dips to offer a crisp crunch.

They provide taste and color to our meals and are typically nutritious.

But what if a recipe asks for green onions and you don’t have any on hand or the grocery store is out?

Don’t worry, you may use Shallots, Ramps, Scallions, Celery, and Leeks as Green onion alternatives.

For all intents and purposes, these substitutes are strikingly identical to green onions in taste, scent, appearance, and preparation.

What is Green Onion?

Green onions are young onions that are collected before they completely develop or grow.

Since the small white or pale-green bulbs and top are still fragile to cut, using thinly sliced raw green onions as a finishing touch to dips, stews, grilled meats, deviled eggs, potato salad, or omelets makes more sense.

Moreover, green onion slices may be used to stir-fried vegetable and meat meals. Toss them uncooked into green salads for a light onion flavor.

Green onions are not only delicious, but they are also highly healthy. They are rich in critical nutrients such vitamin K, A, C, and folate.

Scientists have also uncovered chemicals in this vegetable that seem to fight against cancer, decrease obesity, and other diseases.

Also see: Rehydrating Dehydrated Onions

Best Green Onion Substitutes

Let’s meet these Substitutes and see how we may employ them in a variety of meals.

1. Shallots

Onions are officially shallots (Allium ascalonicum). They seem significantly smaller than a conventional rounded average-sized onion.

Its flesh may be golden brown, gray, pink, green-tinged with white, or red.

Shallots may be used in almost any dish that calls for green onions.

In the culinary realm, these onions are quite adaptable. Shallots have a gentle onion undertone with a flash of strong acidity akin to a hint of garlic and are perfect for flavoring meals whether sliced, diced, or chopped.

It may be eaten fresh or combined with salads, other finger foods, stir-fried meals, and soups.

How to Replace:

We don’t advocate using shallots as a fried rice topping, for example. But, it would be best if you sauté it before adding the rice.

To replace, use 1 tablespoon shallots instead of 2 tablespoons shallots.

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2. Scallions

Because of their close similarities in look and function, most people mistake green onions for scallions.

The main difference is that the bulb is not as mature as in green onions.

They provide any meal a little onion taste, scent, and charming brilliant green color.

It’s also one of the onion family’s most adaptable vegetables, since the green leaves may be eaten raw or cooked.

You can also sprinkle them over soups and stews like beef-and-bean chili recipes, or simmer them with staples like twice-baked potatoes and macaroni salad.

They’re great for topping stir-fry, nachos, and party dips.

How to Substitute:

Scallions and green onions are virtually identical, so switching one for the other shouldn’t be difficult.

A tablespoon of scallions may stand in for a tablespoon of green onions. Even better, adhere to the 1:1 ratio.

Keep in mind that green onions have a stronger flavor and scent than scallions. If you believe the 1:1 ratio is insufficient, add a teaspoon to make modifications.

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3. Ramps

Ramps are a kind of wild onion native to North America that is also known as wood leek and wild leek.

Although ramps resemble green onions, their bulbs are tiny and immature. The leaves resemble maize leaves, although they are smaller and softer. In addition, the hue of the bulbs fades into a deep purple ombre.

They have a strong taste and a sweet, earthy tone that is similar to onions and garlic.

They may be eaten raw or cooked in any dish that calls for green onions, scallions, or leeks.

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

I like to thinly slice the ramps and use them in salads or sauté them with scrambled eggs or fried potatoes.

There is no need to add garlic or onions to the food while sautéing. This veggie is ideal for both.

They go nicely with bacon and may be used to make cornbread.

They include a broad range of nutrients and useful substances that aid digestion, decrease inflammation, fight heart disease, promote weight reduction, and fight cancer, among other things.

Sadly, finding ramps in certain regions might be difficult. We recommend going to a speciality food shop and crossing your fingers.

How to Substitute:

A half-cup of mixed green onions and garlic may be replaced with 1 cup of minced ramps for sauting in this recipe.

Also see: Best Seasoning Substitutes for Accents

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4. Leeks

If you run out of green onions, leeks are a good substitute.

They are allium, which means they are related to onions, garlic, shallots, and chives.

Nevertheless, since they are 2XL, most home chefs like to cut them thinly so that they combine nicely with other foods and are not larger and more crunchy to eat.

They are thicker and have a milder taste than regular green onions.

This vegetable features a bundle of leaf sheaths that are misidentified as a stem or stalk.

The good news is that their edible sections (the white part and the light green centre, whether raw or cooked), while the green tips are discarded, are edible.

Leeks taste more like a weak form of onion, but with the same underlying flavor that is significantly less powerful.

They are more delicate and sweet than the other cultivar groups.

It may be served as an appetizer or a nutritious snack as a side dish, or drizzled with olive oil and roasted.

You may also eat it raw in a green salad or cold in a French soup like vichyssoise, potato, and leek soup.

How to Substitute:

Replace one teaspoon of green onions with one tablespoon of thinly sliced leeks.

I doubt you’ll notice the difference.

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5. Spring Onions

To put it simply, spring onions are the elder cousins of green onions. They are picked after the onion has matured but not in the same way as an ordinary onion.

For garnish and onion taste, they are a near alternative for green onion, shallot, chive, leek, and Chinese onions. Despite the fact that they have a milder flavor than other onions.

They are often larger in length, but have a fresh, sweet, and delicately pungent flavor character that is suitable for both raw and cooked recipes.

Both the bulb and the leaves are edible, albeit the leaves have a stronger taste than the mild bulb.

Spring onions are not only delicious, but they also have several health benefits.

They are well-known for their anti-bacterial and anti-viral capabilities, in addition to its benefits and nutrients.

Spring onions are a popular natural remedy for viral infections, the flu, and the common cold.

How to Replace:

Use 1 1/2 tbsp spring onions for every tablespoon of chopped green onions.

Also see: Greatest Jerk Seasoning Substitutes

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6. Chives

Chives are a green vegetable with a little onion taste, although they are more fragrant and are used as a garnish or at the end of cooking.

They resemble a herb rather than an onion. Its long, thin, hollow green leaves may be eaten raw or cooked in bulk.

When I want a less strong flavor in my cuisine, I slice them into little pieces and sprinkle them in to give it a flavor akin to green onions.

Moreover, they are not only as crisp as green onions, but also have a comparable flavor.

Chives are often used as a garnish or topping for Omelets, poultry meals, pastas, and casseroles.

Whenever possible, use fresh chives rather than dried. They should also not be cooked for an extended amount of time.

Use them in the same way you would Green Onions, but in a larger quantity.

Besides from taste and perfume, chives are low in calories, promote heart and bone health, prevent birth deformities, and improve eyesight.

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Conclusion

As a result, these Green Onion replacements are among of the most delectable, all-purpose onions, suitable for almost any dish, from soups to savory pies.

Even the most ardent chefs and home cooks utilize them to add richer oniony tastes to their dishes; moreover, they are the ones we use most often when we run out of green onions or normal onions.

So please tell me you have at least one in mind. If you can’t decide, go with chives, leeks, or Scallions.

Ahhh! I’d give everything for a scallion. They are versatile, adding a mild onion-y taste, fragrance, and vivid green color to any recipe.

So, which will it be?

Send us a note about your decision in the comments box below.

Also see: Can Salsa Be Used in Instead of Diced Tomatoes?