If your local farmers’ markets are open, go, and celebrate all things local. Now is the perfect time for seasonal produce and one item in particular that you may not have considered is the humble Spring onion. Not sure what Spring onions are? If you see what looks like a green onion or otherwise known as a scallion, these are NOT the same. Spring onions have a bulb where scallions or green onions do not.
The mini bulbs of these onions are, in my opinion, sweeter than the larger true onions. When roasted or grilled, the sugars naturally come out. Slice these cooked onions in a salad or chopped up, mixed with sautéed mushrooms and fresh pasta.
you will need
bunch of Spring onions cleaned and cut in half (roots removed)
extra-virgin olive oil
freshly ground black pepper
If using a gas barbeque, set to medium heat on one side and on the other side turn the other burners down to low. If need be, trim the tops of the onions. Place on a platter and splash a bit of olive oil all over (including green stems). Use your hands to gently massage the oil all over then season with salt and pepper. If you are using an oven, heat to 350f (180c) and line a baking pan with parchment paper. Add onions and cook 15 to 20 minutes, turning over halfway through cooking time.
Lay onions on the grill with bulbs over medium heat and stems over the low heat. Cook 3 to 4 minutes on one side, then turn. If the green stems are looking like they’re beginning to burn, carefully roll up using tongs and place over the top of the onion. Grill for an additional 3 or 4 minutes just until they begin to soften. Remove from the grill and place onions on the platter. Cover with plastic wrap or tin foil and let sit for 10 minutes.
When ready to serve, drizzle aged balsamic vinegar. If you don’t have balsamic vinegar, squeeze lemon juice over.
The Culinary Chase’s Note: These are delicious the next day! Try adding as a topping for pizza, burgers, chopped and added to a frittata, sandwiches, and much more. Enjoy!