One of my favorite things to get pulled from the ground in this bright, fresh season are spring onions. They're often forgotten, due to impending excitement over things like asparagus and ramps, but they deserve just as much enthusiasm.
Spring onions are essentially just young onions that are harvested before they have a long summer to mature into the larger, paper-skinned ones we eat regularly. That's exactly what makes them so special! They taste like the best, sweetest version of themselves. If you see them at the farmers market or grocery store, I encourage you to bring a bunch home with you. Then follow these storage tips so you can make your haul last as long as possible.
How to Store Spring Onions
Short term: If you're planning to use your spring onions within a couple of days, it's OK to leave them on the counter, as long as your kitchen is not extremely hot. After about three days, they'll start to show signs of wilting.
Long term: Looking to have those onions last a while? Then it's best to keep spring onions in the refrigerator. They contain more moisture than mature onions, so keeping them out at room temperature for longer than a couple of days could cause them to mold. Keep them in the crisper drawer, sealed well in a plastic bag, and they'll stay fresh for about two weeks.
How to Use Spring Onions
Both the bulb and the green stem can be used on a spring onion. While the bulb is sweeter than a regular onion, the greens have a more intense flavor than scallions. That means they are wonderful grilled or roasted whole as a seasonal side dish.
Get double the use out of them by using bulbs and tops separately. The bulbs don't have to be peeled and can be used anywhere regular onions are called for. They are particularly nice cooked alongside other spring vegetables in braises, frittatas, and soups. The tops can be chopped and added raw to salads or sautéed and sprinkled over pizza or tossed with pasta.
How do you like to enjoy spring onions?