“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?

  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..

  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. 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”. :-)

  5. 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.

  6. 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.

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