One of my favorite springtime moments is when the new onions start appearing at the farmers' markets. And they just happen to make an excellent pickle.
'spring onions' on Serious Eats
These pickled spring onions can play a number of roles. Dolloped on top of a burger, a basic cookout becomes quite gourmet. Need to bring an appetizer to a party? Toast baguette rounds, add a smear of creamy goat cheese and top with a bit of pickled onion. A bowl of baby arugula becomes a salad with a forkful of pickled onions and a drizzle of olive oil.
From the moment I first tucked into a savory, cheese-covered bowl of French onion soup as a kid, I've been hooked on the idea of onions as the star of a dish. Early springtime, when farmers' markets hold more in the way of promise than actual produce, is the perfect time to offer a little more plate space to the onion. These grilled spring onions, sprinkled with feta cheese and lemon juice, pair beautifully with grilled meats.
While I was in Italy, seasonal eating took on a whole new meaning. When something was in season you ate it, not once or twice but every day until it was gone. There were weeks of fresh favas and seemingly...