Ramp, Green Garlic and Onion Confit

Summary: This is a wonderful way to make these spring alliums the star!

Yield: about 1½ cups


  • 4 ounces pearl onions, peeled
  • 1/4 cup extra virgin olive oil
  • 1 bunch green garlic, about 4 ounces, green tops removed, outer skin removed if tough, white parts chopped into 1" segments
  • 1 bunch ramps, about 2 ounces, green tops removed, white and purple parts chopped into 1" segments
  • 4 scallions (that's how many I plucked from my garden; you could use more), roots removed, the rest chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon sugar
  • very aged Balsamic (or you can reduce regular Balsamic) for drizzling, optional


In a 8" or 10" skillet over medium-high heat, put the olive oil, pearl onions, green garlic, white parts of ramps, salt and sugar. When the oil starts to bubble and make noise, turn the heat down to medium-low. After about 8 minutes, when the green garlic chunks are turning golden, add the purple parts of the ramps and the scallions.

After another 2-3, remove the skillet from heat and let everything cool for a few minutes. Pour everything into a bowl and serve or chill.

Drizzling with aged or reduced Balsamic is a lovely variation!