SPRING ONIONS

At first glance spring onions look like a smaller and crispier variety of leek. The flavor is mild and the mouth feel is appetizingly tender and crisp.

They are also known as salad onions.

Keep in mind

Spring onions don’t keep. After a few days in the fridge, they’ll start to wilt – but can often be livened up in iced water.

A beautiful onion that should be cooked as little as possible. The tops taste of chives. It’s at its mildest in the spring.

Use all of it apart from the roots and any dried part of the top.

How to cook spring onions

Probably the best onion for a stir fry. Heat it quickly and briefly so that the fresh flavor, the crispy consistency and the beautiful colors don’t get lost in the process.

If you’re putting spring onions in a casserole, it’s best to add them just before serving. This retains the crispiness and the attractive green color.

It’s easy to slice and shred spring onions to get a great-looking garnish for your soup, stir fry or salad.

Cook it gently – very gently – like other fresh spring vegetables. Serve with a little butter and a little salt. That’s all you need.

You can also cook it au gratin, but on a slightly smaller scale than with other onions. 

The classic

Stir fry with shredded beef, spring onions and plenty of garlic and freshly ground black pepper.