Slide into spring with these seasonal spring onions. They have small round bulbs, attached to a straight, layered stalk of overlapping leaves. The bulbs are smooth, firm, crisp, and succulent. The leaves have a a slightly thicker, and crunchy consistency then normal shallots. Spring onion bulbs have a sweet and mild, mellow flavor. The leaves have a stronger taste.
Spring onions have a fresh, sweet, and subtly pungent flavor and can be eaten both raw and in cooking. The bulb and leaves are edible, and the leaves will contain a stronger flavor than the mild bulb. When used fresh, Spring onions can be thinly sliced and tossed into salads, layered onto sandwiches, or stirred into grain bowls and slaws. Chefs also favor the onion’s mild pungency for homemade aioli and for pairing with soft cheeses, dips, and creamy spreads on appetizer platters. In addition to fresh preparations, Spring onions can be lightly cooked and are commonly simmered, roasted, grilled, or sauteed. The onions can be stirred into soups and stews, baked in casseroles, used as a topping over pizza, stir-fried with other vegetables, or sprinkled over egg dishes.
Spring onions pair well with other spring vegetables, including asparagus, sweet peas, beans, young lettuces, mushrooms, and radishes, citrus, potatoes, vinaigrette's, cream-based sauces, and meats such as poultry, turkey, and fish. Whole, unwashed Spring onions will keep 4 to 5 days when stored in a perforated bag or plastic bag with paper towels in the refrigerator's crisper drawer. If the onions are used within 1 to 2 days they can also be stored at room temperature away from direct sunlight.
Spring onions contain vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, and vitamin K to promote faster wound healing. The onions also provide calcium to protect bones and teeth, potassium to balance fluid levels within the body, antioxidants to reduce inflammation, and other nutrients, including phosphorus, magnesium, and copper.