Grilled Spring Onions with Lemon & Herbs
This recipe elevates green onions from garnish to a stunning side dish.
Bright yet smoky from their time on the grill, these spring onions are excellent atop a pile of pasta!
Ingredients:
4-6 spring onions, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
- Heat the grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
Grill onions until the whites are soft and the tops go brown. Remove from the grill and squeeze a little more lemon juice over top and garnish with the thyme.
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Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt
Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.
2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.
3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.
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Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the onions and leeks.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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Spring Onion & Herb Frittata
Farm eggs, sweet spring onions, and fresh herbs come together in this simple, satisfying frittata—perfect for brunch, lunch, or an easy supper.
Ingredients:
6–8 farm-fresh eggs
2 tablespoons olive oil or butter
1 red spring onion, thinly sliced
1–2 cloves green garlic, sliced
1 cup purple sprouting broccoli, cut into small pieces
¼ cup fresh parsley, chopped
½ cup fromage blanc, ricotta, or grated cheese (optional)
Sea salt and freshly ground black pepper
Method:
1. Preheat oven to 375°. In an oven-safe skillet, heat olive oil or butter over medium heat. Add spring onion and green garlic, cooking until softened and fragrant, about 3–4 minutes.
Add the broccoli and cook for another 3–5 minutes, until just tender. Season lightly with salt and pepper.
2. In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the herbs and cheese, if using.
3. Pour the egg mixture over the vegetables, tilting the pan to distribute evenly. Cook on the stovetop for 2–3 minutes, until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, until the center is just set. Let cool slightly before slicing. Serve warm or at room temperature.
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Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Ingredients:
3-4 red spring onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped
Method:
1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.
2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.
3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.
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Romanesco Salad
Bright Romanesco florets are tossed with an equally vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Ingredients:
2 heads Romanesco
2 stalks celery
½ large red onion
1 cup loosely-packed fresh parsley
2 tablespoons capers, rinsed and drained
1 teaspoon grated lemon zest
Sea salt and fresh ground pepper
Dressing:
1 clove garlic
3 tablespoons red wine vinegar
½ teaspoon salt
½ anchovy, minced (optional)
¼ cup high-quality olive oil
Method:
1. Cut Romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise. Place into a steamer basket in a pot with about an inch of water. Sprinkle the Romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes. Remove Romanesco florets from steamer, place into a bowl, and chill.
2. Thinly slice the celery and red onion. Place the red onion slices in a bowl and cover with water. Set aside.
3. Smash the whole clove of garlic (not cut, just smash with the flat side of a chef’s knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Whisk in the olive oil.
4. Break up the wedges of Romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest. Remove the garlic clove from the dressing and add dressing to the salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. (It’s even better left overnight.) Sprinkle with freshly ground black pepper to serve.
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Grilled Salad Onions with Lemon & Oregano
This recipe elevates spring salad onions from garnish to stunning side dish.
Ingredients:
1 bunch salad onions, trimmed of root ends
1 lemon
2 tablespoons fresh oregano, chopped
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
2. Grill onions until the white flesh is soft and just beginning to char. Remove from grill and squeeze a little more lemon juice over top and garnish with chopped oregano.
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Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
1 red Bell pepper, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt
Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
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Pickled Red Onions
Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!
Ingredients:
1 medium red onion
2 tablespoons white vinegar or apple cider vinegar
Pinch sea salt
Pinch dried oregano
Method:
1. Thinly-slice red onion and place in a shallow bowl or jar. Drizzle with vinegar and then pour over water to cover.
2. Add pinches of both salt and oregano, stirring gently to mix. Cover and let onions sit for several hours or overnight in fridge.
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Pickled Red Cabbage & Onions
A bright, zippy condiment that adds crunch and color to everything from bagels and eggs to roasted vegetables and grain bowls.
Ingredients:
2 cups red cabbage, thinly sliced
½ red onion, thinly sliced
¾ cup apple cider vinegar (or white wine vinegar)
¾ cup water
1 tablespoon honey (or sugar)
1½ teaspoons sea salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
1 small clove garlic, lightly crushed (optional)
Method:
1. In a medium bowl or jar, combine the cabbage and red onion.
2. In a small saucepan, bring the vinegar, water, honey, and salt to a gentle simmer, stirring until dissolved. Remove from heat and add peppercorns, mustard seeds, and garlic, if using.
3. Pour the warm brine over the cabbage and onions, pressing them down so they’re fully submerged. Let sit at room temperature for 20–30 minutes, then transfer to the refrigerator.
4. The vegetables are ready to enjoy once cooled, and will keep well, refrigerated, for up to one week.
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