No longer relegated to a supporting role,
spring onions step into the spotlight
Spring Onion and Goat Cheese Frittata
Preheat oven to 350 degrees. In a large bowl, whisk 10 eggs with a healthy pinch of kosher salt. Heat ¼ cup olive oil in a 9-inch cast-iron skillet over medium-high heat and sauté 2 cups of chopped spring onions (including some of their green leaves) and salt to taste until they start to brown. Increase heat to high, pour in eggs, and dollop 3-4 ounces of goat cheese evenly on top. Transfer skillet to oven and bake until just puffy and golden, 15-20 minutes.
Spring Onion Straws
Cut spring onions from 2 bunches into 2-inch pieces, halving bulbs lengthwise. To a small bowl, add ½ cup buttermilk. In another bowl, mix ½ cup flour, ½ cup cornmeal, 1 tsp. garlic salt, 1 tsp. onion powder, and ½ tsp. cayenne pepper. Dredge onions in buttermilk, then flour mixture. Repeat. In a dutch oven fitted with a deep fry thermometer, add 2 inches of oil and heat to 350 degrees. Fry onions in batches, 3 to 5 minutes until golden brown. Drain on a paper towel-lined plate and finish with flaky salt.
Onion Top Pesto
In a food processor, combine the chopped green tops from 6-8 spring onions with ¼ cup walnuts, ½ cup parmesan, and 1 clove garlic. Pulse until a thick paste forms, then stream in olive oil until pesto is smooth. Season with salt and pepper to taste and top with a squeeze of fresh lemon juice. Makes 2 cups of pesto.
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