Baked green onions
Baked green onions, a source of vitamins A, C, and K, support immunity and eye health. The combination with olive oil adds a rich flavor to the dish and enhances the absorption of beneficial nutrients.
Baked green onions are a quick and aromatic preparation for omelets, soups, sauces, meat, fish, and vegetable dishes. After baking, the flavor becomes milder, and the greens are easier to store in portions.
Wash 400 g of green onions, dry them, and mix thoroughly with 15 g of olive oil and 3 g of salt.
Spread the onions in a thin layer on a baking sheet and bake in the oven at 200 °C until the edges of the green part start to dry out. Flip them over and cook the white part until soft.
If any dark spots are heavily burnt, carefully remove them. Cut the onions at an angle or across, transfer them to a container or bag, and spread them in a thin layer.
Use immediately or freeze in portions. This preparation is convenient to add to dishes straight from the freezer.
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