Scalloped Wild Onions
A hearty, savory dish featuring tender wild onions baked with creamy mushroom soup, sharp cheddar, and aromatic herbs. Perfect for spring gatherings or comforting family dinners, it combines the earthy flavors of wild greens with cheesy richness and a touch of wine for depth.
Ingredients
- 4 c. wild onions, peeled
- 2 c. boiling water ⓘ
- 3 Tbsp. flour ⓘ
- 3 Tbsp. margarine
- 1 can cream of mushroom soup ⓘ
- 1/2 c. dry white wine ⓘ
- 1/2 c. Cheddar cheese, grated ⓘ
- 3/4 c. dried pinto beans ⓘ
- 1 1/2 c. tumbleweeds or curly endive ⓘ
- 1 1/2 c. cooked wild rice ⓘ
- 3/4 c. sunflower or corn oil ⓘ
- 2 Tbsp. chopped chives ⓘ
- 2 small cloves garlic, peeled ⓘ
- 1/2 tsp. black pepper ⓘ
- 1/8 tsp. salt ⓘ
- 3 Tbsp. herb-red wine vinegar ⓘ
Instructions
- Soak the dried pinto beans overnight in enough water to cover.
- Drain and rinse the beans in the morning, then place them in a saucepan with fresh water to cover.
- Bring to a boil over high heat, then reduce the heat and simmer until the beans are soft and their skins split.
- Add more water if the beans begin to dry out, stirring occasionally to prevent sticking.
- Remove from heat when the beans are cooked, drain and allow to cool.
- Meanwhile, peel the wild onions and place them in boiling water for a few minutes to blanch.
- Drain the wild onions and set aside.
- In a saucepan, melt the margarine over medium heat, then stir in the flour to make a roux.
- Gradually add the cream of mushroom soup and dry white wine, stirring constantly until the mixture is smooth and heated through.
- Stir in the grated Cheddar cheese until melted and well combined.
- Add the chopped chives, minced garlic, black pepper, salt, and herb-red wine vinegar to the sauce.
- Combine the cooked wild onions, cooked wild rice, and the sauce in a baking dish.
- Top with additional cheese if desired.
- Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a splash of half-and-half to the sauce. If you don't have wild onions, green onions or leeks can be substituted. To enhance the flavor, use homemade cream of mushroom soup instead of canned. Make sure to keep an eye on the beans while cooking to prevent them from becoming mushy.
Serving Suggestions
This scalloped wild onions dish pairs beautifully with a crisp green salad or roasted vegetables for a complete meal. Consider serving it alongside grilled meats or as a hearty side to complement a vegetarian main course. For a comforting dessert, finish with a slice of Rhubarb Pie to balance the meal's flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for quick meals.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Wild Onions contains roughly 1607 calories, with 35g protein, 135g carbohydrates, and 108g fat. It is an excellent source of dietary fiber (82% of the Daily Value), protein (71% of the Daily Value), and iron (70% of the Daily Value). Note that it is relatively high in sodium, at 2430mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of cream of mushroom soup?
Yes, you can definitely use fresh mushrooms. Sauté them with some garlic and then add cream to create your own creamy mushroom sauce. This will enhance the dish's flavor and give it a fresh, homemade touch.
Is there a way to make this dish vegan?
To make this dish vegan, substitute the margarine with a plant-based butter and use a vegan cream of mushroom soup. Replace the cheese with a vegan cheese alternative or nutritional yeast to maintain flavor without dairy.
What can I do with leftover wild rice?
Leftover wild rice can be used in salads, soups, or even as a stuffing for vegetables. You can also mix it with sautéed vegetables and spices for a quick stir-fry. This versatile grain is a great addition to many dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).