How to Freeze Green Onions for the Best Quality

Learning how to freeze green onions, also known as scallions, is a simple way to save the rest of the bunch when a recipe only calls for a few. Freezing the extras keeps them from going to waste and makes them easy to reach for when you need green onions in a cooked dish.

Sliced green onions spread on a silicone-lined baking sheet before freezing.

And if you’re stocking your freezer with more than just carrots, I’ve got easy guides for that too. You can learn how to freeze acorn squash, how to freeze lemon juice, how to freeze carrots, how to freeze celery, and how to freeze onions so nothing in your kitchen goes to waste.

Green onions are one of those ingredients I find particularly useful to have in the kitchen. They can be used to add a little pop of onion flavor to all kinds of dishes, so I like having them available when I need them. Unfortunately, a fresh bunch doesn’t stay fresh for very long. I’ve learned to use what I need right away and get the remaining green onions into the freezer while they’re still in good condition.

Preparing green onions for freezing

Start with green onions that are fresh, firm, and free from slimy or badly wilted areas. Remove any damaged outer layers, then trim off the root ends and any wilted portions of the green tops.

Rinse the green onions thoroughly under cool running water, paying particular attention to the area where the green tops meet the white stalks, as dirt can collect between the layers. Drain them well and pat them dry before cutting. Removing excess surface moisture helps keep unnecessary ice from forming during freezing.

Once the green onions are clean and dry, slice them crosswise into pieces about 1/4 inch wide.

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Freezing green onions

Green onions do not need to be blanched before freezing. Their thin stalks and delicate green tops don’t hold up well to the heat of blanching, which can soften them unnecessarily before they even reach the freezer. Once they have been cleaned, dried, and sliced, they can be frozen raw.

Spread the sliced green onions in a single layer on a baking sheet lined with a silicone baking mat. Place the baking sheet in the freezer for 1 to 2 hours, or until the pieces are frozen solid.

Transfer the frozen green onions to a freezer-safe container or freezer bag. Because they were frozen individually first, the pieces are less likely to freeze together in one solid clump, making it easier to take out just the amount you need.

Press as much air as possible from a freezer bag before sealing it. If you’re using a freezer-safe container, seal it tightly.

Storage life

Frozen green onions are best used within 3 to 4 months for the best quality. They can remain safe longer when continuously stored at 0°F (-18°C) or below, but their flavor, color, and overall quality will gradually decline.

Label the freezer bag or container with the date before storing it in the freezer. This makes it easy to keep track of how long they’ve been frozen.

Thawing frozen green onions

Thawing frozen green onions generally isn’t necessary when you’re adding them to a cooked recipe. Simply take the amount you need from the freezer and add them directly to the dish.

If you do want to thaw green onions before using them, spread them out in a single layer on a plate or clean flour sack towel. They will usually thaw at room temperature in under 20 minutes.

Cooking with frozen green onions

Freezing changes the texture of green onions, leaving them softer and without the crisp bite they have when fresh. This makes them best suited to cooked dishes rather than salads or other recipes where their fresh texture is an important part of the finished dish.

Use them in soups, stews, casseroles, stir-fries, fried rice, scrambled eggs, omelets, sauces, and savory skillet dishes. I like having them on hand to make leftover mashed potato patties, where the softer texture isn’t be noticeable once the patties are cooked. And I often use them to make a bacon and blue cheese dip appetizer, where the green onions are baked right into the dip.

Frozen green onions will lose some of their fresh onion bite over time. For recipes where green onions are used primarily for fresh flavor and texture, fresh is generally the better choice.