Several weeks ago I saw this photo on Pinterest. The pinner CLAIMED they’d grown them from some green onion ends they’d simply submerged in water. No way. That can’t possibly be true. As a matter of fact….I’ll PROVE it!
Here are MY green onion “leftovers” from making “Those (Funeral) Potatoes” that I stuck in a small mason jar a couple of weeks ago.
And here are the same green onion “leftovers” just the other day! See, I told you they would grow! ;-)
haha. I am very happy to “eat my words” with regards to this “myth”. You indeed can “re-grow” green onions!
As you can see, I now have THREE crops of green onions going. They’re fun to watch grow (they will grow about an inch in just a few days), they look so nice on my kitchen windowsill, and BEST OF ALL they add delicious flavor to a myriad of dishes!
Tonight I threw some into the omelets I made for dinner…and last week I used my first ever “harvest” of them to make my Mom’s Cheese Bread!
As long as I can remember I’ve loved this bread! It takes simple “garlic bread” to a whole new level of deliciousness. And it’s super simple to make.
Mom’s Cheese Bread
From the kitchen of Mom
1 loaf french bread, sliced lengthwise (the loaf I bought was so “fat”, as you can see in the pictures, that I ended up doubling this recipe)
3 Tablespoons chopped green onions
2 cloves garlic, minced
1/4 cup finely chopped bell pepper
1 cup grated cheddar cheese
3/4 cup mayonnaise
Preheat oven to 375 degrees.
Mix all the ingredients together in a small bowl, then spread out on sliced french bread. Place bread onto a foil lined baking sheet and cook at 375 degrees for 15 minutes. (Keep an eye on it after about 10 minutes). Allow to cool for a few minutes and slice.
This is really delicious with spaghetti, lasagna, etc. (Or if you are me, you can make a meal out of just this!)