The First Onions

BACK TO BASICS | by JEAN GALTON

SOURCE: iSTOCKPHOTO.COM

FARMERS MARKETS IN THE SPRING are chock full of wonderful things. On my last visit, I bought spring greens for salad (chickweed, mizuna and arugula) and a few bunches of spring onions.

Looking very similar to scallions, spring onions have the very beginnings of onion bulbs on the ends of their long green stems.  They’re milder than fully developed onions but a bit zippier than scallions. Anyway, I took them home, rinsed and trimmed them and threw them on the grill with a steak. Yum.

Grilled Spring Onions
Serves 4

2 bunches spring onions, tops and roots trimmed, rinsed
2 tablespoons extra-virgin olive oil
Coarse salt
Crumbled feta or blue cheese (optional)

Preheat a grill to high heat. Toss the onions with the olive oil and salt and grill until tender, turning a few times, about 5 minutes. Sprinkle with cheese if desired and serve.