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How to make & use spring onion oil (葱油)
5 from 38 votes

How to make & use spring onion oil (葱油)

Spring onion oil, or 葱油, is a fragrant infused oil made by gently simmering shallots and spring onion parts in cooking oil until browned. The delicate cooking process results in an aromatic oil that can be drizzled over noodles, stir-fries, or other dishes to add depth and onion flavor. The browned shallots and onions may be discarded or used as toppings.

Prep Time
3 mins
Cook Time
25 mins
Total Time
28 mins
Servings: 350 ml
Course: Condiments
Cuisine: Chinese

Ingredients

  • 480 ml cooking oil 2 cups, sunflower, rapeseed, vegetable, etc
  • 150 g onion 5.3oz, or shallot
  • 150 g spring onion 5.3oz, about 15 stalks

Instructions

    Cup of Yum
  1. Peel shallot then thinly slice. Wash spring onion then dry thoroughly with kitchen towel/paper. Cut into long sections (separate the white part and the green part).
  2. Pour oil into a wok (or a deep frying pan). Heat over medium-low heat. Add shallots then leave to simmer until it becomes lightly brown. Turn off the heat (see note 1 & 2). Take out the shallot pieces with chopsticks.
  3. Turn the heat back on. Add the white part of the spring onion. Leave to simmer over medium-low heat until it wrinkles a bit. Add the green part of the spring onion. Turn off the heat when it turns brown (see note 1 & 2).
  4. Pour the oil into a sterilized, airtight jar. Store in the fridge and use it within a month. Use a clean spoon each time you use the oil.
A SIMPLE & FAST VERSION:
  1. You may use only spring onion and cook on a slightly higher heat thus the simmering time will be shorter. Make sure to observe closely during the process to avoid burning.

Notes

  • Turn off the heat as soon as the shallots or spring onions begin to brown to avoid an unpleasant burnt taste.
  • Simmering duration may vary; typically, shallots take about 15 minutes, and spring onions about 10 minutes on medium-low heat.
  • Store the spring onion oil in a sterilized airtight jar in the refrigerator and use it within one month.
  • Always use a clean spoon when serving to maintain the oil's quality.
  • Fried shallots and spring onion pieces can be discarded or used as flavorful toppings for dishes like Shanghai spring onion oil noodles or stir-fries.