Sauteed Spring Onions

| June 19, 2008 | 0 Comments

Sauteed Spring Onions

Mmmm. The first fresh vegetables of late spring. These spring onions popped up at the farmer’s market a little over a week ago. They just looked so delicious (should have taken a pic!). Rather than try to use all in salads, salsas and other condiments, I decided to try something different: cooking them so that they’re the star of their own dish. I kid not.

I got the idea after reading a post about leftover spring onions at In My Kitchen Garden. She had a lot to use up and was looking for inspiration. I figured why not try cooking them up . . . It worked and I went back to share this in her comments. But I wanted to share it here too . . . enjoy.

So what are spring onions? They are scallions (or green onions, same thing) that have begun to grow a bulbous end . . .

YUM. These were a hit on Father’s Day — just not with Shawn. Of course.

Sauteed Spring Onions
serves 1 (easily manipulated for more)

Slice one spring onion no larger than 1/4 inch. Combine in a skillet with two pinches of sugar, 3 tbsp water, and a sprinkling of salt. Cover and cook until liquid evaporates and then carefully pour in a gulg of white wine. Cover, stirring once or twice, until wine evaporates (it will brown a bit on the bottom of the pan). transfer to a plate (saving as much of the browned glaze as you can) and eat.

Category: vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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