Spring Onions
Estimated Inventory, 24 ct : 15.23
This item was last sold on : 07/13/25
Description/Taste
Spring onions are comprised of small round to oval bulbs, averaging 2 to 5 centimeters in diameter, attached to a straight, layered stalk of overlapping leaves. The bulbs are smooth, firm, crisp, and succulent, found in bright white to red hues, depending on the variety. There may also be a cluster of fresh, flexible, and fine tan roots attached to the bulb's base. The slender, tubular leaves have a stiff, thick, and crunchy consistency and are hollow, bearing dark green hues on the edges and lightening to a pale green tone near the bulb. Spring onion bulbs contain sugars and are absent of the gases developed in more mature bulbs, creating a sweet and mild, mellow flavor. The leaves have a stronger taste and contribute herbaceous, pungent, and grassy nuances.
Seasons/Availability
Spring onions are available year-round.
Current Facts
Spring onions, botanically classified as Allium cepa, are young onion plants that have been harvested prematurely, belonging to the Amaryllidaceae family. The term Spring onion is a general descriptor used to encompass many different varieties of storage or bulb onions that are pulled before the bulb has a chance to swell and mature to a large size. Spring onions are harvested approximately 2 to 3 months after planting and provide bright, fresh flavors, often viewed as one of the first vegetables of spring. The onions are also entirely edible, including the leaves and bulb, and can be utilized fresh or cooked. It is important to note that green onions and Spring onions are different despite the term Spring onion being used interchangeably for both types of onions in the United Kingdom and Canada. Spring onions have a slightly more robust flavor and develop small round bulbs, while green onions do not grow true bulbs and have a milder flavor.
Nutritional Value
Spring onions contain vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, and vitamin K to promote faster wound healing. The onions also provide calcium to protect bones and teeth, potassium to balance fluid levels within the body, antioxidants to reduce inflammation, and other nutrients, including phosphorus, magnesium, and copper.
Applications
Spring onions have a fresh, sweet, and subtly pungent flavor well suited for both raw and cooked preparations. The bulb and leaves are edible, and the leaves will contain a stronger flavor than the mild bulb. When used fresh, Spring onions can be thinly sliced and tossed into salads, layered onto sandwiches, or stirred into grain bowls and slaws. Chefs also favor the onion’s mild pungency for homemade aioli and for pairing with soft cheeses, dips, and creamy spreads on appetizer platters. In addition to fresh preparations, Spring onions can be lightly cooked and are commonly simmered, roasted, grilled, or sauteed. The onions can be stirred into soups and stews, baked in casseroles, used as a topping over pizza, stir-fried with other vegetables, or sprinkled over egg dishes. Spring onions pair well with other spring vegetables, including asparagus, sweet peas, young lettuces, mushrooms, and radishes, citrus, potatoes, vinaigrettes, cream-based sauces, and meats such as poultry, turkey, and fish. Whole, unwashed Spring onions will keep 4 to 5 days when stored in a perforated bag or plastic bag with paper towels in the refrigerator's crisper drawer. If the onions are used within 1 to 2 days of purchase, they can also be stored at room temperature away from direct sunlight.
Ethnic/Cultural Info
Spring onions are notably used in a simple spring onion sandwich promoted by Alice Waters in her book Chez Panisse Vegetables. Waters was inspired by the onion sandwich served by James Beard’s catering company and viewed her Spring onion version as an homage to the American chef, television personality, and cookbook author. Onion sandwiches are not a modern dish, and many variations of the sandwich have been made throughout history. Beard attributes his discovery of the sandwich to former business partner Irma Rhode. Rhode experienced an onion sandwich through a Parisian establishment in the 1920s and introduced the concept to Beard in 1938. Beard worked with Rhode to develop a simple sandwich comprised of white bread filled with thinly sliced onions, butter, and sea salt. The sandwich’s edges were cut into a circle using a cookie cutter and were coated in mayonnaise and rolled in fresh parsley to create a savory, herbal, and sweet bite. The sandwiches were nicknamed “onions rings” and were an immediate hit through Beard’s catering company in New York, often paired with cocktails or wine. Later, when Waters decided to honor Beard and serve her own version of the sandwich, she incorporated Spring onions to provide a fresh, delicate, and sweet flavor with a tender crunch.
Geography/History
Onions are believed by experts to be native to Central Asia and have been cultivated for over 5000 years. The ancient plants were wild versions of the onions that are grown commercially today and were valued by civilizations, including Ancient Egypt and Rome, for their versatility and extended storage capabilities. Onions were later introduced throughout Asia and Europe and were brought to the New World with immigrating peoples. While the exact date of when civilizations began harvesting onions young for culinary purposes is unknown, Spring onions have remained a favored fresh, seasonal ingredient. Spring onions are available through farmer’s markets, distributors, and specialty grocers in North America, Europe, Asia, Africa, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Park Hyatt Aviara (Ember & Rye) | Carlsbad CA | 760-448-1234 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Finca North Park | San Diego CA | 619-581-3003 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Campfire | Carlsbad CA | 760-637-5121 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| The Crack Shack-Encinitas | Encinitas CA | 877-230-1871 |
| The Kitchen at MCASD | La Jolla CA | 619-880-8719 |
| Slowly | San Diego CA | 858-352-6080 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Bica | San Diego CA | 619-669-5725 |
| California Culinary Arts Institute | San Diego CA | 858-868-1401 |
| La Dona | San Diego CA | 858-352-8134 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Rustic Root Solana | Solana Beach CA | 619-955-5750 |
| Lilo | Carlsbad CA | 619-385-0914 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Casero Taqueria | Carlsbad CA | 760-533-4997 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Rancho Valencia New Restaurant | Del Mar CA | 858-756-1123 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Huntress | San Diego CA | 619-955-5750 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| The Crack Shack PB | San Diego CA | 619-450-7978 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| C 2 C | San Diego CA | 619-972-9345 |
| The Britannia Tearooms | San Diego CA | 619-683-2748 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
Recipe Ideas
Recipes that include Spring Onions. One
is easiest, three is harder.
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