Spring onions are one of the things I most look forward to this time of year. They resemble scallions, but have a much sweeter flavor. In addition, they are more tender than regular storage onions. This combination of tenderness and sweetness means that you can eat them raw without the sting of other onions. I also like caramelizing them or braising them and eating the bulb whole, like a savory jellybean.
Eat to Blog 