Do more with your spring onions
I always keep two bunches of spring onions in the vegetable drawer. A few finely sliced rings are exactly what many dishes need for a bit of freshness and sharpness. Is that also the only thing you do with spring onions? Then read on.
Spring onions are incredibly versatile, and you’re only depriving yourself if you don’t make use of that. When you cook them, the flavour transforms and becomes much earthier. Just give it a try.
Oil
Almost every basic Chinese cookbook includes a recipe for spring onion oil. By gently simmering the spring onions in neutral oil, all the flavour infuses into the oil, giving you a fantastic finishing touch for your fried egg, rice or any stir-fry you can think of. Here’s how to make it.
Fried onions
The very best thing about that oil? The by-product is fried onions unlike any you’ve ever had before. Use the recipe above, but let the spring onions cook for about eight minutes, until they become super crispy. Be careful: at first you’ll think nothing is happening, and in the last minute the rings suddenly become dark very quickly. Remove them immediately so they don’t burn, and finish with a pinch of salt while they’re still warm.
If you’re a fan of fried onions, you really have to try this. Ever since I discovered this amazing topping, I make sure I always have it at home. It’s unbelievably delicious! Eat it with anything you’d normally serve fried onions with. I always spoon it over congee: savoury Chinese rice porridge and also my favourite food.
Braising
Want spring onions that are soft rather than crispy? Braise the stalks with ginger, garlic and rice vinegar, as in this recipe from Bon Appetit. Delicious with your fried rice, an Asian-style chicken dish or as part of a table filled with small bites.
Grilling
Looking for a side dish for your next Mexican feast? Grilled spring onions are what you need. Toss the onions with a little oil in a large bowl until they’re covered in a thin layer. Put them in the grill pan or on the barbecue and season with salt.
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