Scallion Oil

A side angled photo of a mason jar with golden green oil and scallions/ green onions around it

Scallion (aka green onion) oil is wonderful for  adding a punch of flavor to meats, scrambled eggs,  salad dressings, and anything else you want. I keep  Scallion oil on hand for adding a special touch to recipes.


Units Scale
  • 3 Bunchs Scallions -aka Green onions ( Cut into 1 inch lengths)
  • 2 cups Oil of choice (I use peanut or avocado oil, but any high heat, mild flavor oil will work.)


  1. I prefer to cook mine in a Wok but you can also use a large pot. Add the green onions and Oil to a cold Wok. Turn on the heat to Medium. You want the oil to be hot but below a simmer. Adjust heat as needed you do not want the onions to burn.
  2. Cook for about 40 minutes, stirring occasionally, until the Scallions have shrunk and are starting to become golden and crispy.  Using a slotted spoon or mesh ladle, remove the scallion pieces. 
  3. Allow the oil to cool before straining with cheese cloth and pouring into storage containers.
  4. You can store on the counter for up to a month, or 2 months in the refrigerator. 


To store the oil you can find glass oil bottles here.

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Keywords: Condiment, Flavored oil, Green onion, Oil, Scallion