I have a recipe for spring onion.
And it’s quite good.
It’s a very mild and delicate spring onion and is often used in spring soups and in dips.
But there are plenty of summer onion recipes out there that use a lot more pepper.
I love spring onions, they are so tender and they make a nice accompaniment to summer salads, like the spinach-garlic and chard-bacon one I posted earlier this month.
But when I think of summer onions, the summer onion I picture most often is a little more savory and peppery.
I’m not saying spring onions are necessarily better than summer onions.
They are certainly delicious and they do have their place in summer food, but I prefer spring onions to summer onions because they are fresher, they have a thicker texture and they are much less likely to be used in soups.
But summer onions have a much higher level of umami (taste), so that means they are a bit more appealing when it comes to dipping, especially when they are cooked in a vegetable stock like chicken stock.
You can find summer onions at grocery stores in a variety of colors and sizes, from green to white, and sometimes they’re dried and then sliced.
This recipe for summer onion dip uses a few things I like about spring onions.
First, it is very simple to make.
You’ll need: 1 tablespoon of olive oil 1 teaspoon of ground black pepper 1 teaspoon ground allspice 2 tablespoons of butter 2 tablespoons vegetable stock, preferably chicken stock (optional) 2 large egg yolks 1/2 cup chopped fresh rosemary (or 1 tablespoon dried) 1 tablespoon chopped fresh thyme 2 teaspoons minced garlic (optional, but great!)
1 tablespoon fresh basil (optional), or to taste (optional to taste) 1 cup of spring onions (about 2 pounds) In a large pot, heat olive oil over medium-high heat.
Add ground black and allspices and sauté, stirring often, until the spices are fragrant and the oil is lightly browned.
Add butter and stir until the butter melts and the butter turns brown.
Add allspicks and thyme, garlic, rosemary and basil, and stir for about 1 minute.
Add egg yolk and cook for another minute.
Remove from heat.
Stir in butter mixture, and cook until well-combined, about 1 to 2 minutes.
Add the spring onions and cook, covered, until golden brown, about 30 to 45 minutes.
Remove the onions from the pot, add the butter mixture to the pot and stir to combine.
Reduce heat to low and let sit for about 10 minutes, stirring occasionally.
Drain, reserving the spring onion mixture.
Add spring onions back to the stock and stir.
Taste the spring and add salt and pepper to taste. Enjoy!