“Homegrown” Green Onions and Mom’s Cheese Bread

 

 

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

Ingredients:

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

Directions:

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!)


 


     


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Comments

  1. Dana says

    Ive tried growing onions this way and I end up throwing them out. They get fuzzy old at the waterline. Any suggestions?

    • Becca says

      Maybe change the water daily? That may help to stop the mold growth process – rinse the roots and bottle and replace with fresh water daily.

    • Erin Rose says

      This happens to me even if I rise them every day and change the water. My house ends up wreaking of them too. :( It’s a fabulous thing, but it’s just too icky for us.

  2. Amanda Collins says

    do they multiply, or simply grow new tops? Just curious because it appears as though you have 3 times as much onions as you started with..

    • says

      Sorry for the confusion Amanda. No, they don’t multiply. I added to my “collection” with more green onions I bought. That was the week I ended up making four pans of “Cheesy Potato Casserole”. :-)

  3. April says

    I re-grew green onions a few weeks ago. I was sooo proud that I could do this! BUT… we started smelling something rotten and couldn’t find the source. I cleaned my fridge, trash can, sanitized couters, etc… Finally I said, “something is dead under the house!” Nope! It was the onions :( I never even considered the onions because I changed out the water for fresh every few days like the blog suggested. Maybe if you use them as soon as they are long enough, you will be ok. I might try it again…

  4. Connie says

    I am trying the same thing! So far it has worked out great, and it is saving me a couple bucks, even if it only works out for a month or so. Easy, not much trouble at all. I think I can make a meal out of that cheesy bread too. Looks delicious.

  5. Diane says

    A tip for some of the posters that have had problems. My current “crop” is about 3-4 months old and doing great. Eventually, you will have to throw them out, but to extend their life….

    * Change the water every 3-4 days

    *While you are rinsing the jar/glass/container rinse your onions under the running water. Loosen the roots slightly so that clean water can get through.

    * Slip off any seriously slimy layers. I generally find these on a few every 3-4 weeks.

    * Do not over fill your container. You want to cover the roots and most of the white part, not the green.

    * Be sure they are getting some sun too!

    * Just snip the green as needed and it will keep growing. It is awesome. I bought organic green onions for some ridiculous price, but have gotten my money’s worth. A dollar for 3-4months (and counting) of organic green onions! Can’t beat that!

    Good Luck

    • says

      Ahhhh … I never rinsed the jar. Just poured old water out and added new. And im sure i didnt use them as quickly as i should have. Thanks so much for the tips! I really wanted it to work. Trying again very soon :)

  6. Trudy says

    I’ve used this recipe for years, but without the green onions! Even mayo-haters love it (just don’t tell them mayo is in it). I have green onions in the ‘fridge. And mayo and cheese. Hmmm…sounds like a plan. With more green onions to come growing on my windowsill. Sweet!
    A little tip I have for the garlic is to toast the bread just lightly then rub the garlic cloves over the bread. It’s amazing how much garlic flavor becomes infused without having to chop.

    • Jillee says

      Oooo….great tip about the garlic! Definitely going to try that! :-) And you’re right about the mayo…no one even suspects! ;-) shhhhh

      • says

        When my wife filed her first return years ago, her patnres told her while she was writing her check “don’t forget to write ‘taxes suck’ in the memo section,” and she’d begun writing it before realizing they were only joking.

  7. says

    The onion idea is great! I am going to try it. As for the cheese bread, it looks delicious. I pinned it to my “Recipes to Try” board :)

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