What are ‘spring onions’?

Same as Scallions or Green Onions?

Spring onions look similar to scallions but notice they have a small bulb on the end of the stalk.  They come from the varieties of onions that are grown to produce bulbs.  They are harvested before the bulb is fully formed but after the green onion stage.  Any onion can be a ‘green’ onion or scallion, it is just harvested before it produces a bulb.  When a bulbing onion is harvested when the bulb is just beginning to form, it is a ‘spring’ onion.

How to Grow Spring Onions

Seeds of bulbing varieties of onions are sown in fall/winter in our Southern California climate.  By spring they will start to form bulbs and the ‘spring’ onions can be harvested before the bulb is fully formed.  They can also be harvested earlier when in the green onion stage or left a little longer until a full onion bulb is formed in later spring.  For more information on growing onions, see post ‘Solving the Mystery of Growing Onions’.

How to Use Spring Onions

Spring onions have a much milder flavor than mature onions.  They are used fresh and should be refrigerated until used.  They’re great lightly grilled, sliced into salads, used in a stir fry, or my personal favorite, in a spring onion soup.  Here’s my recipe, so simple, and so delicious!

Spring Onion Soup

2 lbs. spring onions, cleaned, outer skins removed, thinly sliced
2 tblsp. olive oil
1 32 oz. carton of beef broth (or homemade)
2 tsp. coarse salt
2 cups water
Toasted slices of baguette (to serve)
Swiss cheese slices (to serve)

Saute onions in oil in dutch oven or soup pot for 15 minutes until translucent but not browned.  Add beef broth, salt, and water.  Simmer for 15 minutes.  Ladle into oven proof soup bowls, place toasted slice of baguette on top of soup, top with slice of swiss cheese.  Place bowls on cookie sheet under broiler until cheese is melted and bubbly.

Makes 6 servings.