What Is a Spring Onion? A Simple Guide to This Versatile Ingredient

Spring onions are one of the most misunderstood ingredients in the produce aisle. Are they green onions? Are they baby onions? Are they something else entirely? In truth, spring onions are their own distinct vegetable—flavorful, flexible, and deserving of a place in your kitchen.

Let’s break down what a spring onion really is, how it differs from its close cousins, and how to use it in your cooking.

🌱 Step 1: Understand the Identity

Spring onions are young onions, harvested before the bulb fully matures. They have:

• Long, slender green stalks (like scallions)

• A small, round white bulb (unlike the flat base of green onions)

They belong to the same family as green onions (also called scallions) and mature onions, but they’re at a different stage of development. Their bulb is more developed than green onions, but less than full onions.

🧄 Step 2: Know the Flavor Profile

Spring onions bring two flavors in one:

• The green tops are mild, fresh, and grassy—ideal for garnish or quick sautés.

• The white bulb has a sharper, sweeter, and more onion-forward flavor—great for roasting, grilling, or stir-frying.

They're milder than full-grown onions but stronger than scallions.

🧺 Step 3: Recognize Them at the Market

Look for:

• Firm white bulbs (round or slightly oval)

• Bright green tops, free from wilting or yellowing

• A faint onion scent—not overpowering

They’re typically sold in bunches and are in peak season during spring and early summer.

🔪 Step 4: How to Prepare Spring Onions

1. Rinse thoroughly – Dirt often hides between the green tops and roots.

2. Trim the root ends and remove any damaged or wilted outer leaves.

3. Use the entire onion—nothing needs to go to waste.

   • Slice thinly for salads.

   • Grill or roast whole for depth and sweetness.

   • Chop the greens for stir-fries, omelets, or garnishes.

🍳 Step 5: How to Use Spring Onions in Cooking

Spring onions are incredibly versatile. Try them:

• Grilled with olive oil and salt as a side dish.

• Chopped raw into salsas, salads, or over tacos.

• Mixed into scrambled eggs or savory pancakes.

• Caramelized to enhance soups, risottos, or stews.

Their slightly sweet bite makes them ideal for both raw and cooked dishes.

🌿 Bonus Tip: Grow Your Own

You can regrow spring onions from kitchen scraps:

1. Place the white root ends in a cup of water, green side up.

2. Set near sunlight.

3. Watch them regrow in days.

4. Transfer to soil for a longer harvest cycle.

✅ Final Takeaway

Spring onions are more than just baby onions—they’re a distinct, flavorful ingredient with both a sweet bulb and a zesty green stalk. Whether you're adding them to a salad or roasting them to bring out their natural sugars, spring onions are a springtime staple that deserve year-round attention.

Use them to bridge the flavor gap between scallions and full onions, and you’ll start noticing how much depth this humble veggie can add to your cooking.