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How to cook Spring Onions

How to cook Spring Onions

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Trim spring onions and give them a rinse. You may also need to peel off any outer layers if they look brown or papery.

Soaking sliced spring onion in iced water makes for a gentler flavour, but also makes them extra crunchy – double win! Perfect for salads and crispy duck pancakes.


Spring onions are part of the allium family, which also includes onions, leeks, chives and garlic.

They have a mellower flavour than regular onions, and so are often used as a garnish or only very briefly cooked. You can eat the green tops as well as the small white bulb.


Available all year round, spring onions are great for growing at home as they’ll be ready to eat about 8 weeks after sowing the seeds.


Spring onions should be refrigerated for maximum freshness.

What are the health benefits?

Spring onions are a great source of vitamin C, which helps to keep our immune system working properly so that we can fight illness and flu. 8 spring onions or 80g counts as one of your 5-a-day.

3 Fun Ways to Use Spring Onions in Cooking

In Asian Ingredients, cookbook author Ken Hom states that the spring onion (also called scallion and green onion) is probably “Asia’s most universally used vegetable and seasoning ingredient.” Martin Yan has said that ginger, garlic, and green onions make up the “holy trinity” of Chinese cooking. A flavorful herb, spring onions are used in soups, dumplings, dips, marinades, stuffing, and stir-fries.

Here are three fun ways that you may never have thought of to use spring onions in cooking.

How To Caramelize Spring Onions

So many recipes call for caramelized onions including simple grilled steaks, burgers and more complex recipes such as soups, stews and sauces. While caramelized onions are a commonly called for ingredient, the technique seems baffling for many home cooks. This technique will work for any onion but is especially delicious with spring onions as they are as sweet as candy when prepared this way.

You will need a heavy-bottomed sauté pan. This is not the moment to pull out aluminum cook ware. Pull out the good stuff. The heat will be evenly distributed and your onions will be less likely to burn. You can also control the heat on a heavy bottomed pan easier than on a thin aluminum pan.

You need neutrally flavored oil. I like canola oil or olive oil. I do not pull out my expensive extra virgin olive oil or my delicate nut oils for this. I need something that is going to stand up to serious heat.

You will also need a silicone spatula or tongs. Whichever works for you-just something to pull the onions out of the pan. Oh yeah, you need kosher salt and freshly ground pepper.


Chop the almonds, and in a dry sauté pan, toast them on medium heat until golden brown, about 5 minutes. Set aside.

In a large sauté pan or skillet, heat the oil until hot over medium-high heat. Add onions (cut side down), lemon juice and zest, salt, and pepper and sauté, turning them over when they are browned, about 5 minutes each side. Add the white wine, and cook until the onions are tender and lightly browned and liquid is evaporated, about another 5 minutes.

Place the onions on a serving dish, sprinkle with the toasted almonds, cracked pepper and the fresh thyme.

Easy-to-grow vegetables that are ready to harvest in just eight weeks make spring onions a firm favourite. Perfect for use as a “filler crop” between rows of slower growing vegetables, this tasty salad and stir-fry staple can be eaten raw or cooked.

Rinse onions under cool tap water and remove any wilted or damaged tops or slimy skins on the white parts. Lay several green onions on a cutting surface. Using a chef’s knife ($85 Bed Bath & Beyond), trim off the stringy root ends by slicing about ¼ inch above the roots. Discard or compost the roots.


Step 1

Preheat oven to 425°. Arrange onions in a large baking dish (trim tops to fit if needed) season with salt and pepper. Pour oil over and toss onions to coat. Roast until bulbs are tender and tops are golden brown and crisp, 25–30 minutes. Let cool slightly before serving. Reserve onion-infused oil for another use.

How would you rate Olive Oil–Roasted Spring Onions?

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How to Sauté Onions

In a large skillet or pan heat oil or butter over medium-high heat until hot. Use about 1 Tbsp. fat per small to medium onion (you can use just about any fat, so follow these directions for how to sauté onions in butter, vegetable oil, olive oil, or another fat). If you want to sauté onions without oil, be sure to use a nonstick pan, and add a small amount of water or vegetable broth to help keep onions from sticking.

Add chopped or sliced onionsਊnd cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula. That&aposs how long to sauté onions to remove the harsh onion flavor and just barely start to sweeten the cooking onion. If desired, cook a little longer until edges just start to brown to bring more sweetness. Remove from heat and use as desired.

If you want to learn how to sauté onions and peppers, the process is pretty similar. So both veggies cook in a similar amount of time, cut your onions and peppers into similar-size pieces. Then follow the instructions above and cook the onions and peppers together in oil until both are tender (it should take closer to 7 minutes).

Test Kitchen Tip: The onions will cook more evenly if you don&apost crowd them. Stir the onions frequently and keep an eye on the heat. If the heat is too high, the onions can burn.

Easy Ways to Use Sautéed Onions

Now that you know how to sauté them, put your cooked onions to use in all kinds of recipes. Here are ideas to get you started.

How to Boil Onions (Step-by-Step Guide)

Before you start boiling onions, the very first thing you need to do is get a good batch of fresh onions. Much like any other vegetable, onions do go bad with time offering an unsavory taste that can’t even be helped by boiling. Hence, the first thing you need to do when boiling onions is finding the best batch of onions available at the market.

This particular recipe for boiling onions is a general one and will allow you to boil them while keeping their natural taste. However, if you want to add more taste to your boiled onions, you can change the ingredients and modify the recipe to include more flavor in the boiling process.

The steps you need to follow to learn how to boil onions are:

Step 1: Peel the Onions

As you may very well know, onions have a layer on the outside that’s not exactly suitable for eating. Whenever you add onions to anything or eat them, whether it’s raw or cooked, you need to take off the outer layer. The removal is easy to do, you just need to peel the onion.

Just peel the onions you want to boil and keep peeling them until the entire exterior layer comes off of them. Fully peeling the skin is necessary as keeping it on will have a negative effect on the boiling.

Step 2: Add Water to a Utensil Until Half-Filled

You then need to add water to the utensil that you will be using to boil the onion. Pour water until the utensil is half-filled or sufficiently filled. The key here is to check the volume based on how much water it would take for the onions to submerge inside the water completely.

Step 3: Bring the Water to a Boil

When boiling onions, we do not directly boil the onions as the water can damage the onion’s membranes to the extent that the onions might shrivel. Instead, we need to heat the water beforehand and let the onions cook inside it later. Just place the utensil on the stove and let it heat until the water comes to a boil.

Step 4: Place the Onions in the Water

Take off the utensil from the stove when the water reaches a boil and gently place the onions inside the water so that the water doesn’t splash onto you. They key here is to make sure that all of an onion completely submerged in the water.

Step 5: Let the Onions Cook for 7-10 minutes

Leave the onions to cook inside the boiling water for 7-10 minutes. Make sure that you do not keep the utensil on the stove during this stage as doing that will deal a fair amount of damage to the onions.

Step 6: Once Cooked, Take the Onions Out and Serve

After the cooking time has elapsed, gently take out the onions from the water (which would have by now turned into a bright yellow), then serve.

You can use any number of onions in this recipe, but make sure that you increase the water proportionally to submerge all the onions inside the water.

Cooking With Dried Onion

Learn the conversions. According to Alice Henneman, an extension educator at the University of Nebraska, a 1/4 cup of chopped, fresh onion is equivalent to one tablespoon of dried minced onion. Keeping this in mind, you can substitute dried onion for fresh onion in any recipe once it has been re-hydrated. Since so many dishes call for onion as part of the recipe, it is a good idea to keep a small bottle of dried minced onion in the pantry in case you run out of fresh ones while cooking.

Rehydrate the dried onion. Soak the dried onions in warm water for about 20 minutes before using them in a dish that does not involve much moisture. According to food blog Culinary Cafe, you can skip this step if you are making a soup, sauce or stew as the onion will rehydrate while it it cooking. The warm water should measure out to be at least the same amount as the amount of dried onion you have measured. For example, if you are soaking 1/4 cup of dried, mined onion, you need to use at least 1/4 cup of warm water to soak it. You can use more water than this, but not less.

Once the dried onions have absorbed the warm water, drain the excess water before adding to meats, casseroles or anything else you have decided to make. If you are using the dried onion without re-hydrating it, you can add it to the stew, sauce or soup just the way it is. Some recipes call for dried onion to be used without re-hydrating them since they release their flavor faster than fresh onions, explains Culinary Cafe.


Lay the spring onions a single layer in a large skillet, trimming the top greens to fit if needed. Add half the butter and the water to skillet season with salt and pepper. Bring to a boil and cover. Reduce heat to medium/low and simmer the onions until the bulbs are almost tender, about 15-20 minutes. Uncover and cook, turning the onions occasionally, until bulbs are completely tender, about 5-8 minutes longer.

Take the onions out of the skillet and set aside. Simmer the cooking liquid in skillet until reduced to 2 tablespoons, about 1 minute. Remove from heat and whisk in remaining butter. Return the onions to the skillet and turn to coat with sauce. Top with fresh parsley.

Serve hot alongside your favorite entrée or atop some rice or hearty grains.

Watch the video: How to Dice Green Onion (July 2022).


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