The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Easy Does It: Spring Onions

Easy Does It: Spring Onions
Photography by Andrew Cebulka

Spring Fever

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.

Charred Spring Onion Pizza

Mentioned in this post: