Interesting fact: onions are actually related to the lily! The sweet onion is a byproduct of spring, being the precursor to the larger Walla Walla onions that we’ll see later in the season. Although many onions contain a sulfuric compound that can irritate the eyes, you won’t find much if any of that in a spring onion. If you are still sensitive to the spring onions, throw them in the freezer for 20 minutes before cutting.
Now, onto the recipes! For a tasty appetizer, you can use one of your cucumbers, a little Wilson Fish salmon, and some Bloody Mary Salt from Secret Stash Salt and make our Cool as a Cucumber Appetizers. For our complete list of onion recipes, click here.
Caramelized Onions
We love caramelized onions. There’s not much involved in caramelizing onions, other than a bit of patience and time. Slice the onions thinly (a very sharp knife helps this immensely). In a wide saucepan (to maximize the number of onions that contact the pan) over medium-low heat, melt a tablespoon of butter and a splash of olive oil. Once the pan is warmed, add the onions and crack some salt over them. Stir often until golden brown. For one bunch of spring onions, this should take about 15-20 minutes.
Vincent’s Spicy Mix with Sweet Onion and Basil Salad Dressing
Vincent’s spicy mix is our go-to salad mix for lunches. We love the edible flowers, the mizuna, mustard greens, and
- Spicy Salad Mix and Sweet Onion Dressing
bits of your more run-of-the-mill lettuces mixed in. We’ve been enjoying it recently without any dressing, but it certainly is excellent with a dressing that won’t mask the taste of the greens. So for our dressing this week, we stuck to simple, light ingredients.
- 1 bunch spring sweet onions
- 2 Tbsp Champagne vinegar
- 4 Tbsp extra virgin olive oil
- 1/2 Tbsp sugar or honey
- 4 large leaves of basil
1. Chop the onions into medium sized pieces.
2. In a food processor or mini-chopper, add the onion, the vinegar, the sugar, and the basil. Process until all the onion is minced.
3. Add the oil and pulse to emulsify. Season with salt and pepper to taste.
4. Serve over the salad, topped with caramelized onions.
