A cheesy, rich pasta dish with swiss chard and mild spring onions.
In the United States, the spring onion refers to a fresh onion that has started to form a bulb but is not yet fully mature. In many Asian countries, the term spring onion in synonymous with a green onion or scallion. Since onions, unlike many other vegetables, are edible at many different parts of their life cycle, you can enjoy them when they are small, but still have more of a bite to them than scallions, or let them mature in the field until they are a full size sweet or storage onion.
Spring onions can vary in size and shape, depending how long they are left to grow. They can be just thicker than a scallion or nearly softball-size. The green stalks are edible and can be used like scallions (although they have a stronger flavor). Spring onions can function as a slightly hotter substitute for scallions and are delicious sliced thin and sautéed with fresh vegetables, or are a great addition to stir fries.
Storing & Cooking Information
Handling: Trim off the roots and peel the onion’s outer layer if damaged. If you are using only the bulb, slice off the green tops and reserve them for another use. If you are cooking with the entire onion, including the tops, split it lengthwise into halves if the onion is thicker than a child’s marker; slice it into quarters if the bulb is larger than a golf ball.
Storing: Store spring onions in the refrigerator, loosely covered with a plastic bag. Spring onions are fresh and they have high moisture content, so try to use them within a week.