These onions are young enough to have their greens still intact. Like the garlic, their flavor is more delicate than the adult version. While the terms “scallions” and “green onions” are often used interchangeably, they’re actually separate vegetables. Scallions are long and thin with no bulb to speak of, and while their flavor strengthens with age, they don’t develop into onions. Spring onions, on the other hand, are baby versions of regular onions, harvested while the bulbs are still small.
Roasted Spring Onions Ingredients
- 4 large or 8 small spring onions
- 1 tablespoon rice bran oil or canola oil
- 1 cup chicken stock, warmed
- Kosher salt
- Freshly ground black pepper
How to make Roasted Spring Onions ?
Adjust the oven rack to the middle position and preheat the oven to 350oF.
Cut the spring onions in half lengthwise and place them in a roasting pan. Add the oil and toss until the onions are evenly coated. Pour in the stock, and season with salt and pepper. Cover the pan with aluminum foil and bake for 30 to 35 minutes, until the onions are tender. Serve with grilled fish or your favorite vegetable side.