Free Onion Flavor Using Chive Blossoms

I do have some whole onions in the fridge from a large purchase this winter. But I'm trying to make those last as long as possible. In order to stretch them out, I'm using both the chives greens and now the chive blossoms.

This time of year, I also like to make chive blossom vinegar. I'll have more than plenty of blossoms for that, so I'm using the rest of the blossoms in cooking.

I use about 2 to 4 blossoms per serving of soup, salad, or sauce/gravy. I pull apart the heads right into the dish that I'm cooking.

Then toss. Not only do they add a nice onion flavor, but I think they're pretty, too.

I'm working at using every last bit from this year's garden.