Burnt chive or scallion oil is a “must have” in any kitchen. I keep a staple of it in the pantry and use it on a variety of applications from salad dressings to soup garnishes to sautéing vegetables or noodles.
Very simple to make. Heat up a simple flavoured oil like canola or sunflower until it just starts to smoke. Take off the heat and place in a safe area like your sink. This will spit and splatter and if you add the chopped chives too quickly the oil will over flow from the pot. Use a pot twice the size the volume of oil to help insulate the splatter. I like to cut the chives or scallions into half inch pieces as they will not burn too quickly than smaller pieces and allow for a good long infusion. I also like to add a small piece of anchovy and whole garlic cloves to the chives or scallions for a touch more complexity in the oil.
Once the chives or scallions are dark brown, just turning to black, you can strain off the solids, cool, and your good to go.
I find scallions give off the most pungent flavour, but chives do work well.