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I have a fantastic row of Spring Onions that are just getting bigger and bigger. There's no way we could eat them all even if we have salads and duck pancakes all for the next fortnight - does anyone know of a way of preserving them (can we cook them and freeze them?) and is it possible to use them in recipes in place of ordinary onions - or if I just leave them to get bigger still do they turn into ordinary onions?
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Use thinnings for spring onions, and leave the rest to form bulbs like "normal" onions. What variety are they? Some of my Lisbon have made bulbs, and I'm going to dry them and use as ordinary onions. -
You can freeze raw or cooked, probably better chopped than whole.
They can stay in the ground without spoiling, they'll just get bigger and bigger, I'd just leave them!Comment
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You could pickle themMy phone has more Processing power than the Computers NASA used to fake the Moon LandingsComment
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I expect they would freeze as well as my hundred weight of chives has. Just chop or slice, bag them up and freeze them. They are brilliant added to dishes straight from the freezer as they defrost virtually instantly... and your freezer will smell gorgeously oniony every time you open it
There is a war going on for your mind. If you are thinking you are winning.Comment
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Spring onion soup has that nice distinctive spring onion flavour.
From each according to his ability, to each according to his needs.Comment
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Spring Onion & Potato Soup
I've just made this one:Originally posted by Alice View Post
50g butter
1 large bulb onion, chopped finely
300g spring onions, chopped finely
450g potato, diced
1200ml stock
Tom Yum paste (I love it, really spicy, but it's optional)
Saute the onions in the butter for 10 mins. Add rest of ingredients & simmer until potato is soft.
Blitz with a blender
Add single cream/lemon juice if likedAll gardeners know better than other gardeners." -- Chinese Proverb.Comment
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Brush them with a little oil and throw them on the BBQ/griddle pan until they're a bit soft and stripy. Really gorgeous.
They're also lovely in risotto.March is the new winter.Comment
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