Spring Onions Celebrate the Season
Spring Onions, what a great sign the weather is warming up! It’s a sure indication of the coming spring and summer harvest when they start showing up in our Farmers Markets! We love onions for many reasons; they are the basic foundation for most of our savory recipes. We love them for their versatility, sometimes sweet, sometimes strong and pungent! Here are some favorite ways to highlight the lovely flavor of spring onions!
Spring Onion Chicken Stir-Fry
- 8 ounces uncooked angel hair pasta
- 2 teaspoons chili oil
- 4 chicken breast tenders, halved
- ¼ cup low-sodium chicken broth
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- 2 tablespoons low-sodium soy sauce
- 1 cup sliced green onions (about 4)
- 1½ cups fresh bean sprouts
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- Add oil to a 10-inch nonstick skillet, and place over medium-high heat until hot. Add chicken; stir-fry 5 minutes or until done. Remove chicken from pan; keep warm.
- Combine broth and next 3 ingredients, and stir well with a whisk. Add green onions to pan; stir-fry 1 to 2 minutes or until lightly browned. Return chicken to pan. Stir in broth mixture, drained pasta, and bean sprouts.
Serves 4. Each serving contains Calories 394, Fat 4.8 g, Protein 35.6 g, Carbohydrate 50.6 g, Fiber 2.4 g, Cholesterol 66 mg, Sodium 479 mg.
Blooming Onion Bread
- 1 unsliced loaf sourdough bread
- 12-16 ounces Monterey Jack cheese, thinly sliced
- ½ cup butter, melted
- ½ cup finely diced green spring onions
- 2 teaspoons poppy seeds
- Preheat oven to 350°F.
- Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
- Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350° for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Spring Onion Pie
- 10 thin spring onions
- 4 large eggs, lightly beaten
- 1 cup milk
- ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon freshly ground pepper
- 2 tablespoons butter
- 5 ounces Gruyere cheese, cubed (you may substitute your favorite)
- Preheat oven to 400°F. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
- Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
- Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
- Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.
Grilled Spring Onions
Spring onions are delicious on the grill. They turn sweet and a bit creamy, adding lots of flavor alongside roast meats, or as part of a grilled vegetable platter.
- Trim any wilted greens at the top of the spring onions and cut the root off – being careful to cut right at the bottom so the bulb stays together.
- Brush spring onions with olive oil or vegetable oil.
- Put spring onions on a medium hot grill and cook, turning once, covered if possible, until grill marks appear on both sides and the spring onion is tender all the way through, about 15 minutes.
- Sprinkle with salt and freshly ground black pepper to taste and spritz with lemon juice, if you like.
Roasted Spring Onions
- 4 bunches spring onions, trimmed, halved lengthwise
- 6 sprigs thyme
- 6 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- ½ cup low-sodium chicken broth
- 1 cup fresh breadcrumbs
- 1 teaspoon finely grated lemon zest
- Preheat oven to 400°F. Toss onions and thyme with 4 Tbsp. oil in a shallow 13×9” baking dish; season with salt and pepper. Add stock and roast until tender, 30–35 minutes.
- When onions are almost finished roasting, toss breadcrumbs and zest with remaining 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.
- Serve onions topped with breadcrumbs.
Simple Spring Onion Soup
- 1 bunch spring onions, rinsed and chopped, approx. 4 or 4.5 cups chopped spring onions with both whites and greens (reserve a few greens for garnish)
- 1 medium or large potato, peeled and chopped in smaller pieces
- 1 or 2 garlic, chopped
- ½ or 1 tsp. soy sauce
- ¼ tsp. dry oregano
- 3 cups water
- 2 tbsp. olive oil
- Salt and black pepper to taste
- Parsley leaves for garnish (optional)
- Heat olive oil in a pot. Fry the garlic for 10-12 seconds. Add the spring onions and sauté for 4-5 minutes on a low heat.
- Add the chopped potatoes. Season with salt and pepper. Stir well.
- Add water and stir again. Cover the pot and simmer till the potatoes are cooked completely on a low to medium heat.
- Allow the soup to cool a bit, with a hand blender, blend the soup until smooth. The soup will appear thick now.
- Add soy sauce, oregano and simmer for 4-5 minutes.
- If the soup appears too thick, then you can add about ¼ or ½ cup water or veg stock, while simmering the soup.
- Serve spring onion soup hot, plain or with some bread garnished with some spring onion greens or parsley.
Serves 3 servings, but you can easily double the recipe.