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Spring Onion
about this product

Spring onions (also called scallions or green onions) are mild, fresh alliums with crisp white bases and tender green tops. Their gentle onion flavour works beautifully raw in salads or as a garnish, and also softens into sweet, savoury depth when gently braised or cooked into soups and stews. Versatile and aromatic, spring onions add brightness and texture to every dish.

Braised spring onions 965b5be
recipes
Recipe 1
Recipe 2
Braised Spring Onions

Prep time: 5 minutes
Cook time: 15–20 minutes
Total time: ~25 minutes
Serves: 4

Simple and elegant, these braised spring onions become tender and lightly caramelised — a perfect side or topping for grilled meats, fish or grains.

Ingredients

  • 500 g spring onions, trimmed and halved lengthways

  • 2 tbsp olive oil

  • 1 tbsp butter (optional)

  • 1–2 tsp sugar (optional)

  • 1–2 tbsp balsamic vinegar

  • Salt and black pepper, to taste

  • Optional: fresh herbs (parsley or thyme) to finish

Method

  1. Heat oil: Warm olive oil (and butter if using) in a wide pan over medium heat.

  2. Add onions: Place spring onions cut-side down and cook 3–4 minutes until they begin to soften and colour.

  3. Season: Sprinkle sugar (if using), salt and pepper over the onions.

  4. Braise: Pour in balsamic vinegar and reduce heat to low. Cover and cook 10–15 minutes until onions are tender.

  5. Finish: Remove lid, cook off excess liquid and finish with herbs.

  6. Serve: Serve warm alongside your main dish.

Recipe source: BBC Good Food

Braised spring onions 965b5be
Spring Onion, Pumpkin & Lentil Soup

Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~45 minutes
Serves: 4–6

A comforting, nourishing soup where sweet pumpkin and earthy lentils are lifted by fresh spring onion aroma — hearty, healthy and perfect for cooler days.

Ingredients

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 3–4 spring onions, sliced (white and green parts)

  • 2 garlic cloves, minced

  • 400–500 g pumpkin, peeled and diced

  • 150 g red lentils, rinsed

  • 1 litre vegetable stock

  • 1 tsp ground cumin

  • Salt and black pepper, to taste

  • Optional: yoghurt or cream to serve

  • Optional: fresh coriander or parsley

Method

  1. Soft aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic and spring onions. Cook 5 minutes until softened.

  2. Add pumpkin & lentils: Stir in diced pumpkin and lentils.

  3. Add stock & spice: Pour in vegetable stock and add cumin, salt and pepper. Bring to a boil.

  4. Simmer: Reduce heat and simmer 20–25 minutes until pumpkin and lentils are tender.

  5. Blend: Use a hand blender (or regular blender in batches) to puree until smooth.

  6. Serve: Ladle into bowls and top with a dollop of yoghurt or cream and herbs if desired.

Recipe source: Saffron Trail

Spring onion pumpkin and lentil soup recipe.1024x1024
Spring Onion
Recipe 2
Tab titel 1

Spring onions (also called scallions or green onions) are mild, fresh alliums with crisp white bases and tender green tops. Their gentle onion flavour works beautifully raw in salads or as a garnish, and also softens into sweet, savoury depth when gently braised or cooked into soups and stews. Versatile and aromatic, spring onions add brightness and texture to every dish.

Braised spring onions 965b5be
Tab titel 2

Spring onions (also called scallions or green onions) are mild, fresh alliums with crisp white bases and tender green tops. Their gentle onion flavour works beautifully raw in salads or as a garnish, and also softens into sweet, savoury depth when gently braised or cooked into soups and stews. Versatile and aromatic, spring onions add brightness and texture to every dish.

Braised spring onions 965b5be

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