Spring Onion-Infused Oil
On Monday we explored infusing oils. Here’s a safe, easy way to make spring onion oil, which has a wonderful, warm-and-cozy aroma and flavor to it. Keep it in the fridge and use it within one week, or freeze it in an ice cube tray and it’ll last all year long. You can also experiment by adding other spices and herbs.
Spring Onion-Infused Oil
Yield: 1 quart
Cook Time: 5 minutes, plus time to steep
Ingredients:
- 1 bunch spring onions (about 9), bulbs and greens sliced
- 4 cups extra virgin olive oil
Directions:
- Place sliced onion in a sterile* Mason jar and cover with oil. Seal tightly and turn upside down several times to mix.
- Place jar in the refrigerator and allow to steep for several hours to three days. Strain through a fine mesh sieve and/or cheesecloth into a clean jar or bottle.
- Oil must be kept refrigerated. Use or discard within one week.
*Note: The easiest way to sterilize is to run your jars through the dishwasher. You can also hold them in boiling water or at 250˚F in the oven for 10 minutes.