Top Rated Spring Onion Recipes

Spring Onions With Romesco Sauce recipe - The Daily Meal
In Spain, there is a cousin of the spring onion called a calçot that is roasted black over grape vines, the burnt outer layer is peeled off and then the onion is dipped into a sweet and spicy red pepper and tomato sauce called romesco. This recipe is exactly the same, except we're using spring onions. It's best to eat these outside because of the mess, but if you peel them for your guests, you can enjoy them inside. Remember to only eat the white to light green parts of the onions as the green parts become a bit too stringy and tough to chew. —John Houser IIIThis recipe is by John Houser III was originally published in The Baltimore Sun.
View Recipe
4.5
Mug Meatloaf
Meatloaf in the microwave?! We know it sounds strange, but this meatloaf in a mug will satisfy those comfort food cravings, and can be made in less than 10 minutes.
View Recipe
4.5
potstickers at public kitchen
Public Kitchen, a New York restaurant by esteemed chef Jean-Georges Vongerichten, features this potsticker dish on the spring menu. Loaded with morel mushrooms and spring peas, it’s a unique way to use these vegetables during their peak season. This recipe is courtesy of chef Thomas McKenna at Public Kitchen.
View Recipe
4.5
Vegan Portobello and Peach Burger
Make the most of the summer produce by filling your mushroom burger with grilled peaches and freshly made guacamole.This recipe is courtesy of Green Kitchen Stories.
View Recipe
4
Olive Oil-Poached Bacalhau and Golden Potatoes with Spring Onions and Olives
Bacalhau, or bacalao, is a traditional Spanish/Portuguese dish consisting of salt cod. This humble dish is transformed into a complete meal with some sautéed Yukon Gold potatoes and spring onions. It may be a bit of a project, but a lot of it is just prep time, so don't be intimidated! Loading... jwembed("video_box_player_inner", "refs=641", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} );
View Recipe
3.386365
Salad, up close
A fine chiffonade of romaine lettuce forms the foundation for this light and refreshing spring salad that is often served for Greek Easter celebrations. While Chef Jim Botsacos of Molyvos Restaurant in New York City adds some baby arugula to the lettuce for added flavor and texture in this recipe, he has also used chunks of endive. — Allison Beck 
View Recipe
3.333335