Spring Onions

Background Information:

  • A cousin to scallions, shallots, and garlic
  • Immature versions of yellow onions

Nutrition Information (one medium spring onion):

  • Calories: 5
  • Fiber: < 1 gram
  • Vitamin C: 3 mg
  • Vitamin A: 150 IU

Taste:

  • Sweeter, more complex flavor than yellow onions
  • Garlic notes
  • Flavors intensify with roasting or braising

Select:

  • Pick those with pungent onion smell
  • Choose large, firm bulbs
  • Avoid those that are shriveled or bruised
  • The bulb can vary from white to light green to purple, all are equally good

Store:

  • Keep in refrigerator crisper up to 4 days

Prep:

  • Remove & discard the long green stem
  • Peel off the outermost layer of the bulb (same as an onion or shallot)
  • Rinse under a stream of cold water

Cook:

  • Braise whole spring onions to bring out natural sweetness
    • Heat olive oil in a deep ovenproof saute pan over medium & cook 8-10 large, trimmed spring onions until they are brown on all sides
    • Add enough vegetable stock or water to cover them a little more than halfway
    • Bring the liquid to a simmer
    • Season with salt, pepper, and a sprig of rosemary or sage
    • Cook in the oven at 350ºF for 45 minutes, basting from time to time and adding more stock if they dry up

Reference

“Spring Onions.” Shape. March 2014. 107.

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