Wild Onions have an important social aspect among many Indian people in eastern Oklahoma, including Cherokees. In the early spring, many Indian churches, stompgrounds, clubs and other groups hold wild onion dinners.
Families and friends also often make an outing of gathering wild onions and/or eating them together. Today freshly-picked wild onions are often frozen and kept for months so they can be enjoyed throughout the year.
Begin with a cup of wild onions chopped into small pieces. Warm two or three tablespoons of bacon drippings in a skillet over medium heat. Add the chopped onions and about one fourth cup of water. Simmer while stirring until the onions are tender, adding a small amount of water if needed.
When the onions are tender and most of the water has cooked off, add six or seven beaten eggs and scramble.