spring onions

The sharp, fresh bite of spring onions can finish a salad, brighten a soup, or add a crisp note to eggs and noodles. The green tops and pale bulbs are both edible, though the bulbs tend to taste stronger. They are usually used raw for crunch or stirred in near the end of cooking, since long heat softens their freshness. Their mildness makes them an easy alternative to stronger mature onions, but they do not bring the same depth to a dish that needs slow-cooked onion flavor. By our assessment, spring onions are a straightforward, versatile ingredient rather than a centerpiece. Their best contribution is the fresh allium flavor and texture added just before serving.