Spring Onion

The spring onion, known as scallion in North America, is a small onion with a silvery white bulb and long green tops. They are usually eaten raw, either whole or chopped, in salads, although they may also be used to flavour savoury dishes and soups. (If you do use them in soup, it must be eaten on the day it is made as the spring onions will sour the stock if left overnight.)

To prepare spring onions for eating and cooking, cut off the roots at the base, remove the outer skins from the bulb and trim the tops of the green parts where they are discoloured.

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