Spring Onions
Young bulb onions harvested early with their green tops still attached, offering a mild onion flavor with more punch than scallions but less bite than mature bulbs
Storage
Because they don't have the paper protective skins of mature onions, they should be kept in the refrigerator. Keep spring onions in a plastic bag in your crisper drawer. The bulbs can also be separated from the greens—store bulbs in the crisper and wrap greens in damp paper towels.
Shelf Life
Fresh from the farm, spring onions stay crisp for 10-14 days when properly stored. The white bulbs last longer than the green tops, which may start to wilt after a week. Well kept, the bulbs can keep for nearly a month without the tops.
Flavor & Texture
Flavor depends a lot on what variety was grown. In general, the white bulbs deliver a sweet, mild onion flavor without the harsh bite of mature onions. The green tops taste similar to scallions but slightly stronger. Both parts are tender and juicy, perfect for eating raw or lightly cooked.
Prep Tips
Trim the root end and any wilted green tips. Use the entire onion—white bulb and green tops have different flavors and uses. The bulbs can be sliced, diced, or quartered. Cut greens on the bias for an attractive garnish. If grilling whole, leave roots intact to hold them together.
How to Use It
- Grill or roast whole brushed with oil
- Pickle the bulbs for a tangy condiment
- Add raw to salads for mild onion crunch
- Sauté as a base for soups and stews
- Char in a cast iron skillet for tacos
- Braise in butter and stock until tender
- Toss into stir-fries at the last minute
Tastes Great With
Butter, olive oil, bacon, eggs, potatoes, asparagus, peas, herbs (especially dill and parsley), lemon, vinegar, grilled meats, soft cheeses, spring vegetables
Watch Out For
Spring onions are milder than storage onions but stronger than scallions—adjust quantities in recipes accordingly. The green tops cook faster than the bulbs, so add them at different times when cooking.
Fun Fact
In Catalonia, calçots (a special type of spring onion) are so beloved they have their own festival, the Calçotada. Participants grill hundreds of these sweet onions over grapevine branches, wrap them in newspaper to steam, then peel off the charred outer layers and dip them in romesco sauce. The messy eating ritual requires bibs, and the town of Valls even holds an annual eating competition where the winner consumes over two kilos!