Spring onions are a variety of green onion or scallion with a stronger flavor that packs a distinctive bite. They can be used in any recipes that call for green onions, ranging from salads to salsas, especially when cooks want an extra kick in their food. Many markets and greengrocers stock these onions when they are in season, and they can also easily be grown at home; bulbs from the supermarket can even be used as a starter to grow new ones.
As their name suggests, these onions come into season in the spring. They look very similar to green onions, except that their bulbs are larger and more defined. The larger bulbs have a concentrated onion flavor, although the greens are also strongly flavored as well. Just like regular green onions, spring onions are often sold with their roots attached.
There are a number of ways to use the onions in cooking. They can be diced or chopped and added to sauces, stir fries, and other dishes. They can also be grilled and eaten plain, or roasted and served as a garnish or side vegetable. Some people enjoy eating them straight with a little bit of salt, although this activity is not for the faint of heart. They can also be caramelized in savory tarts to bring out their natural sweetness and complex flavors.
When selecting spring onions in the store, shoppers should look for a bunch with crisp, firm leaves that are a uniform rich green. Consumers should discard specimens with discolored, slimy, or wilted leaves, and look for crisp, hard bulbs. They can be kept in the fridge for a couple of days, and they should be washed them before use. Cooks may also want to peel the outer layer of the bulb off to access the tender, crunchy interior.
People can grow these onions in the garden or in a container. Gardeners should pick a reasonably sunny spot with well drained soil to plant seeds or starter bulbs, and keep the onions moist, but not soaking wet, as they grow. If cooks just want to use the more mild greens, they can shear them off near the bulb, allowing the onions to grow fresh shoots to restock the larder. Chefs can also pull the onions out and use them whole, bulb and all.
Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.