Spring Onions
Here in Virginia, the first thing we see at the farmers' markets are spring onions. Some call them green onions, but they are not scallions. They're like baby onions, with fuller bulbs at the bottom than scallions have and green tops. They are a little milder than bigger onions. I usually chop them up for salads or roast them, but I was wondering if there are any good recipes out there that highlight these, because they are in abundance in early spring (granted, it's no longer early spring) and when you go to the first weeks of the farmers market, they are the most commonly seen veggie.
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5 Comments:
I know what you're talking about. We also have baby vidalias here in Georgia. So yummy. Have you tried them in a cream sauce on toast points? Heaven! I also like them roasted or sauteed with Napa cabbage or put them on the barbecue with asparagus.
tapioca at 8:23PM on 05/25/09
I made a really good (and easy) soup with them last spring. Recipe is here.
charm city cupcake at 10:44PM on 05/25/09
I really like them for soup - they're more substantial than scallions but less overpowering than onions. I made a simple, tomato-based veggie soup with them last week!
embolini9 at 5:22AM on 05/26/09
I looooove to throw them on the grill alongside the meat du jour. maybe a little rub of olive oil, s&P, that's all they need.
I saw an anthony bourdain once where they did something with spring onion type onions, they roasted/steamed them and them dipped them in romesco sauce? maybe in spain? looked really, really yummy.
wasliche at 11:55AM on 05/26/09
grilling them is fabulous!
i've also roasted them and pureed them & toss with fresh pasta. add scallops or spot prawns for the perfect spring dish.
dmarina at 12:41AM on 05/27/09