Gathering wild onions in spring is a ritual among the Oklahoma Cherokees, as well as the other tribes who live where these wonderful plants grow. Wild onions and eggs are often frozen and kept for months so they can be eaten the rest of the year.
Begin with a cup of wild onions that have been cut into small pieces. Two or three tablespoons of bacon dripping are put in a skillet and warmed over medium heat. Place the chopped onions and about one fourth cup of water. Simmer while stirring until the onions are tender. You can add small amounts of water if needed, When the onions are tender, and most of the water has cooked away, add six or seven beaten eggs and scramble.