Do: Grill Your Entire Spring Onion
You’re probably used to sprinkling thin rings of spring onion over your poké bowl or (ramen) soup, but have you ever eaten a whole spring onion grilled?
I always have at least two bunches of spring onions in my vegetable drawer. Since I eat a lot of Asian food, wafer-thin rings of spring onion are a must with almost every dish. Egg with tomato, silken tofu and braised aubergine with garlic and soy sauce—it makes everything better. So why not simply grill a whole spring onion and serve it as a side dish?
From the grill
Grilling it gives the onion a deep, roasted flavor that is nothing like the fresh flavor you’re used to from raw spring onion. It’s especially delicious as a side dish with a good steak or piece of chicken, but it’s also great as part of a selection of grilled vegetables. Together with bell pepper and corn, for example.
Make it yourself
The tastiest way is to grill the onions on the barbecue, as this gives them a smoky flavor, but you can also use a pan. Toss the spring onions in a bowl with some olive oil, so they’re completely coated. Place them on the barbecue or in the pan (over medium-high heat) and turn regularly until they have black grill marks on all sides, about 10 minutes. Season with salt and, if desired, a squeeze of lemon juice.
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