25+ Delicious Spring Onion Recipes You Need to Try Today

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Spring onions are a versatile, mild onion variety that adds a delightful, fresh crunch to a wide range of dishes.

Known for their subtle sweetness and light, peppery flavor, spring onions (also called green onions) can be used raw, sautéed, grilled, or incorporated into both hot and cold recipes.

Whether you’re looking to elevate your salads, add a bit of zing to your stir-fries, or create a savory soup, spring onions are the perfect ingredient.

In this blog, we’ve curated over 25 mouthwatering spring onion recipes that highlight the versatility and flavor of this humble vegetable.

From hearty casseroles to zesty toppings, these recipes will inspire you to incorporate spring onions into every meal.

25+ Delicious Spring Onion Recipes You Need to Try Today

With their mild, vibrant flavor, spring onions can truly shine in a variety of dishes.

From quick, weeknight meals to more intricate recipes for special occasions, this vegetable provides endless possibilities in the kitchen.

Whether you enjoy them raw, cooked, or pickled, spring onions can add the perfect touch of freshness and flavor to your cooking.

Hopefully, these 25+ spring onion recipes have inspired you to experiment and bring this versatile ingredient into your everyday meals.

So, next time you’re at the market, be sure to grab a bunch of spring onions — your taste buds will thank you!

Spring Onion and Potato Frittata

This spring onion and potato frittata is a hearty and flavorful dish perfect for breakfast, brunch, or a light dinner. With a combination of tender potatoes, fresh spring onions, and eggs, this recipe is both satisfying and packed with nutrition. The spring onions add a delightful freshness and mild onion flavor that pairs perfectly with the soft potatoes and creamy eggs.

Ingredients:

4 medium-sized potatoes, peeled and diced
6 large eggs

1 bunch of spring onions, chopped
1/2 cup grated cheese (cheddar or parmesan)
1 tablespoon olive oil

Salt and pepper to taste
Fresh herbs (optional), such as parsley or thyme

Instructions:

Heat a non-stick skillet over medium heat and add the olive oil. Once heated, add the diced potatoes and cook for 10-12 minutes, or until they are golden brown and tender.
Add the chopped spring onions to the pan and sauté for an additional 2-3 minutes, until they soften.
In a bowl, whisk the eggs, cheese, salt, and pepper until well combined.

Pour the egg mixture over the potatoes and spring onions in the skillet, making sure the mixture is evenly spread.
Reduce the heat to low and cook for 8-10 minutes, or until the eggs are mostly set. If necessary, place the skillet under a broiler for 2-3 minutes to cook the top of the frittata.
Remove from heat and let cool slightly before slicing.

This spring onion and potato frittata offers a simple yet delicious way to enjoy the flavors of spring onions. The richness of the eggs and cheese, combined with the earthy potatoes and aromatic spring onions, make this a comforting and versatile meal. Whether served hot or at room temperature, it’s a crowd-pleaser that can be enjoyed any time of the day. It’s also a great way to use up leftover potatoes, making it both a tasty and economical option.

Spring Onion and Shrimp Stir-Fry

This spring onion and shrimp stir-fry is a quick and vibrant dish that brings together the sweetness of shrimp with the pungent flavor of spring onions. With just a few ingredients and minimal cooking time, it’s a perfect weeknight meal that’s both light and full of flavor. The stir-fry sauce, made from soy sauce, garlic, and a dash of sesame oil, complements the spring onions beautifully, creating a dish that is both savory and aromatic.

Ingredients:

1 lb large shrimp, peeled and deveined
1 bunch of spring onions, chopped into 2-inch pieces
3 cloves garlic, minced

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil

1 teaspoon ginger, minced
1 teaspoon chili flakes (optional)
Salt and pepper to taste

Instructions:

Heat olive oil in a large pan or wok over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add sesame oil and sauté the garlic and ginger for about 1 minute until fragrant.

Add the chopped spring onions to the pan and stir-fry for 2-3 minutes until they become tender but still crisp.
Return the shrimp to the pan and toss with the spring onions. Add soy sauce, chili flakes, salt, and pepper to taste, and stir everything together for 1-2 minutes until the shrimp is coated with the sauce and heated through.
Serve hot with steamed rice or noodles.

This spring onion and shrimp stir-fry is a delightful, quick-to-prepare dish that celebrates the freshness of spring onions while enhancing the shrimp’s natural sweetness. The savory soy sauce and sesame oil add depth, and the garlic and ginger give the stir-fry a lovely warmth. It’s a dish that’s full of texture, with the crispness of the spring onions perfectly balancing the tenderness of the shrimp. A great meal for those who are looking for something light yet satisfying!

Creamy Spring Onion Soup

A creamy spring onion soup is a comforting and creamy dish that takes advantage of the delicate, mild flavor of spring onions. Blended until smooth and enriched with a bit of cream, this soup is perfect for a chilly evening. The depth of flavor comes from slowly sautéing the spring onions, which brings out their sweetness and softens their sharpness, making for a velvety, delicious soup.

Ingredients:

1 bunch of spring onions, trimmed and chopped
2 tablespoons butter
4 cups vegetable or chicken broth

1/2 cup heavy cream
2 medium potatoes, peeled and diced
Salt and pepper to taste

Fresh parsley for garnish

Instructions:

In a large pot, melt the butter over medium heat. Add the chopped spring onions and sauté for about 10 minutes, stirring occasionally, until they are soft and caramelized.

Add the diced potatoes to the pot and cook for 5 more minutes, stirring to combine.
Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches.

Stir in the heavy cream, then season with salt and pepper to taste. Let the soup simmer for another 5 minutes to heat through.
Serve hot, garnished with fresh parsley.

This creamy spring onion soup is a warm and inviting dish that is simple yet full of flavor. The slow cooking of the spring onions releases their sweetness, which pairs wonderfully with the creamy texture from the potatoes and cream. The result is a luxurious soup that can be enjoyed on its own or paired with crusty bread for a complete meal. It’s a perfect way to embrace the seasonality of spring onions, making it an ideal choice for those who enjoy comforting, light, and satisfying soups.

Spring Onion and Bacon Quiche

This spring onion and bacon quiche is a savory pie that combines the smokiness of bacon with the subtle bite of spring onions. The crispy bacon adds a rich, meaty flavor, while the spring onions provide a fresh, oniony crunch. With a creamy egg custard filling, this quiche is perfect for breakfast, brunch, or even dinner. Its flaky, buttery crust holds all the flavors together in a hearty and satisfying dish.

Ingredients:

1 pie crust (store-bought or homemade)

4 large eggs
1 cup heavy cream
1 cup grated cheese (cheddar, gruyere, or mozzarella)

4 slices of bacon, chopped
1 bunch of spring onions, chopped
Salt and pepper to taste

Fresh thyme (optional) for garnish

Instructions:

Preheat your oven to 375°F (190°C). Line a pie dish with the pie crust and set aside.

In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and drain on paper towels, leaving a little bacon fat in the pan.
Add the chopped spring onions to the skillet and sauté them in the bacon fat for about 2-3 minutes until softened.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.

Spread the cooked bacon and sautéed spring onions evenly in the pie crust. Pour the egg mixture over the top, then sprinkle with grated cheese.
Bake for 30-35 minutes, or until the quiche is golden brown on top and the filling is set. Let it cool for a few minutes before slicing and serving.
Garnish with fresh thyme if desired.

This spring onion and bacon quiche is an indulgent yet balanced dish that combines the rich, smoky flavor of bacon with the delicate spring onion. The creamy custard and melted cheese add layers of texture, making it a crowd-pleaser for any occasion. Whether served hot or cold, this quiche is ideal for brunch gatherings or a satisfying weeknight dinner. Its versatility and hearty nature make it a must-try recipe for any lover of savory pies!

Spring Onion and Chickpea Salad

This spring onion and chickpea salad is a vibrant, healthy dish perfect for a light lunch or as a side to grilled meats. The crunchy spring onions add a fresh, zesty flavor, while the chickpeas provide protein and fiber to make the salad filling. Tossed in a tangy lemon vinaigrette, this salad is refreshing, satisfying, and packed with nutrients, making it a great choice for a balanced meal.

Ingredients:

2 cups canned chickpeas, drained and rinsed
1 bunch of spring onions, finely sliced
1 cucumber, diced

1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
3 tablespoons olive oil

1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the chickpeas, spring onions, cucumber, cherry tomatoes, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well emulsified.

Pour the dressing over the salad and toss everything together until evenly coated.
Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
Serve immediately or chill in the refrigerator for 30 minutes before serving for a cold, refreshing salad.

This spring onion and chickpea salad is a quick, nutritious, and delicious dish that highlights the fresh and crisp flavor of spring onions. The creamy dressing balances the crunchy vegetables and chickpeas, making each bite satisfying and flavorful. It’s the perfect salad for any season and can be made ahead of time for a convenient lunch or dinner. With its light yet filling nature, this salad can also be paired with other dishes like grilled chicken or fish for a complete, healthy meal.

Grilled Spring Onion Skewers with Lemon Garlic Marinade

These grilled spring onion skewers with lemon garlic marinade offer a smoky and charred flavor with a refreshing citrus twist. The spring onions are lightly seasoned and marinated in a zesty garlic-lemon mixture before being grilled to perfection. These skewers are an ideal side dish for summer barbecues, adding a fresh and tangy contrast to grilled meats and other savory dishes.

Ingredients:

1 bunch of spring onions, cleaned and trimmed
2 tablespoons olive oil
1 lemon, juiced and zested

3 cloves garlic, minced
1 tablespoon honey or maple syrup
Salt and pepper to taste

Wooden skewers, soaked in water for 30 minutes

Instructions:

Preheat the grill to medium heat.

In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, honey, salt, and pepper. Whisk together until the marinade is well mixed.
Thread the spring onions onto the soaked wooden skewers.
Brush the marinade generously over the spring onions, ensuring they are well coated. Let them marinate for about 15 minutes.

Place the skewers on the grill and cook for 4-5 minutes per side, turning occasionally, until the onions are tender and have a nice char.
Remove from the grill and serve immediately, garnished with extra lemon zest or fresh herbs if desired.

These grilled spring onion skewers are a delightful, smoky side dish that brings out the sweetness and complexity of the spring onions. The tangy lemon and garlic marinade infuses the onions with a bright flavor, making them a great addition to any grilled meal. Whether served alongside steaks, chicken, or roasted vegetables, these skewers elevate your dining experience with their unique and fresh flavor profile. It’s a simple yet stunning recipe that’s perfect for outdoor gatherings and warm-weather meals!

Spring Onion and Mushroom Risotto

This spring onion and mushroom risotto is a creamy, comforting dish that combines the earthy flavor of mushrooms with the mild, savory taste of spring onions. The slow-cooked rice absorbs all the richness of the broth, while the addition of spring onions adds a delicate crunch and fresh note to the dish. Perfect for a cozy dinner, this risotto is full of flavor and makes for an elegant, satisfying meal.

Ingredients:

1 cup Arborio rice

1 bunch spring onions, chopped
1 cup mushrooms, sliced (button or cremini)
4 cups chicken or vegetable broth, warmed

1/2 cup dry white wine
1/4 cup Parmesan cheese, grated
2 tablespoons butter

1 tablespoon olive oil
Salt and pepper to taste

Instructions:

In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped spring onions and sauté for 2-3 minutes until they soften.
Add the sliced mushrooms to the pan and cook for 5 minutes until they release their moisture and become tender.
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.

Pour in the white wine and cook until it is mostly absorbed by the rice.
Begin adding the warmed broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.

Serve hot, garnished with extra Parmesan and fresh herbs if desired.

This spring onion and mushroom risotto is a rich and flavorful dish that beautifully balances the earthy depth of mushrooms with the bright, mild flavor of spring onions. The creamy, comforting texture of the risotto makes it an ideal dish for any occasion, whether as a main course or a side to grilled meats. This recipe also allows for flexibility—swap out the mushrooms for other vegetables or proteins to create your own variation. A true crowd-pleaser for anyone who enjoys a hearty, flavorful, and satisfying meal.

Spring Onion Pancakes

These crispy and savory spring onion pancakes are a popular snack or appetizer in many Asian cuisines. With their golden, crunchy exterior and soft, flavorful interior, these pancakes make the perfect accompaniment to a variety of dishes or can be enjoyed on their own with a tangy dipping sauce. The spring onions add an aromatic and slightly sharp bite, complementing the soft, chewy texture of the pancake dough.

Ingredients:

2 cups all-purpose flour
1/2 cup hot water

1 bunch spring onions, finely chopped
2 tablespoons sesame oil
1/2 teaspoon salt

Vegetable oil for frying

Instructions:

In a bowl, mix the flour and salt together. Gradually add the hot water, stirring continuously until the dough comes together.

Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Once the dough has rested, divide it into 4 equal portions. Roll each portion into a thin round.
Brush a thin layer of sesame oil on top of each dough round, then sprinkle evenly with the chopped spring onions.

Roll the dough into a log, then coil it into a spiral. Flatten the spiral into a pancake shape using your hands or a rolling pin.
Heat vegetable oil in a skillet over medium heat. Fry each pancake for about 3-4 minutes per side, or until golden and crispy.
Remove the pancakes from the skillet and drain on paper towels.

Slice into wedges and serve with a soy-based dipping sauce.

Spring onion pancakes are a flavorful, crispy treat that’s easy to make and packed with deliciousness. The sesame oil adds a rich, nutty flavor, while the spring onions infuse the pancakes with a mild onion bite. These pancakes can be served as a side dish, snack, or appetizer, and they pair beautifully with a tangy dipping sauce or a light soup. Whether you’re enjoying them for breakfast or as an appetizer at a dinner party, these pancakes are sure to impress anyone with their crunchy exterior and soft, flavorful center.

Spring Onion and Avocado Toast

Spring onion and avocado toast is a simple yet vibrant dish that combines creamy avocado with the sharpness of fresh spring onions. This toast is easy to prepare and perfect for breakfast, lunch, or a light snack. The creamy avocado provides a smooth base, while the crunchy spring onions give the dish a burst of fresh flavor and texture. It’s a nutritious and satisfying meal that can be customized with your favorite toppings.

Ingredients:

2 slices of whole-grain or sourdough bread
1 ripe avocado
1 bunch of spring onions, finely sliced
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Red pepper flakes (optional)

Instructions:

Toast the bread slices to your desired crispness.
In a bowl, mash the ripe avocado with lemon juice, olive oil, salt, and pepper until smooth and creamy.
Spread the mashed avocado generously over the toasted bread slices.
Top with sliced spring onions and a sprinkle of red pepper flakes for a bit of heat, if desired.
Serve immediately, optionally garnished with extra herbs or a drizzle of olive oil.

This spring onion and avocado toast is a delicious and nutritious meal that’s incredibly easy to make yet full of flavor. The smooth, creamy texture of the avocado contrasts perfectly with the sharpness of the fresh spring onions, creating a delightful balance of flavors. Whether you’re looking for a quick breakfast, a light lunch, or a savory snack, this toast is an excellent choice. It’s also highly customizable—add toppings like a poached egg, tomato slices, or even a drizzle of balsamic glaze for extra flavor. This is one dish that combines simplicity with fresh, vibrant ingredients to create something truly satisfying.

Spring Onion and Carrot Fritters

These spring onion and carrot fritters are light, crispy, and packed with flavor. The sweetness of the carrots complements the fresh, mild flavor of the spring onions, while the crispy outer layer adds a delightful crunch. Perfect as an appetizer, snack, or side dish, these fritters are a great way to incorporate more vegetables into your diet in a delicious and satisfying way.

Ingredients:

1 cup grated carrots
1 bunch spring onions, chopped
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 large egg
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
Salt and pepper to taste
Vegetable oil for frying

Instructions:

In a large mixing bowl, combine the grated carrots and chopped spring onions.
Add the flour, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix until everything is evenly combined.
Heat a tablespoon of vegetable oil in a frying pan over medium heat.
Drop spoonfuls of the mixture into the pan and flatten them into small patties with the back of a spoon.
Fry for 3-4 minutes on each side, until the fritters are golden brown and crispy.
Remove from the pan and place on a paper towel-lined plate to drain any excess oil.
Serve hot with a dollop of sour cream or yogurt for dipping.

These spring onion and carrot fritters are a crispy, veggie-packed treat that’s sure to please everyone at the table. The fresh flavors of the spring onions and carrots blend beautifully, making each bite light and flavorful. Whether served as a side dish or a snack, these fritters offer a healthy alternative to traditional fried foods. The Parmesan cheese adds a savory depth, and the garlic powder enhances the overall flavor, making this recipe a must-try for anyone who loves simple, wholesome cooking.

Spring Onion and Potato Gratin

This spring onion and potato gratin is a creamy and indulgent dish that blends the comforting richness of potatoes with the bright, sharp flavor of spring onions. The layers of thinly sliced potatoes are baked in a decadent cream sauce, making this gratin both hearty and satisfying. The addition of spring onions enhances the dish with a subtle onion flavor, adding an unexpected twist to this classic comfort food.

Ingredients:

4 large potatoes, peeled and thinly sliced
1 bunch spring onions, chopped
1 cup heavy cream
1 cup milk
2 tablespoons butter
1 garlic clove, minced
1 cup grated Gruyere or cheddar cheese
Salt and pepper to taste
Fresh thyme (optional) for garnish

Instructions:

Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and milk, then stir in the chopped spring onions. Season with salt and pepper and bring to a simmer.
Layer the sliced potatoes in the prepared baking dish, overlapping them slightly. Pour half of the cream mixture over the potatoes.
Sprinkle half of the grated cheese over the potatoes, then repeat with another layer of potatoes, the remaining cream mixture, and cheese.
Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes until the top is golden brown and the potatoes are tender.
Let the gratin rest for a few minutes before serving. Garnish with fresh thyme if desired.

This spring onion and potato gratin is a perfect side dish for any meal that calls for a bit of indulgence. The creamy, cheesy layers of potatoes paired with the delicate, fresh flavor of spring onions create a delicious contrast. This dish is comforting and rich, yet the spring onions add a fresh lightness that prevents it from feeling too heavy. Whether you’re serving it with a roast or as a standalone meal, this gratin is sure to be a hit at any table.

Spring Onion and Tofu Stir-Fry

This spring onion and tofu stir-fry is a quick and healthy dish that combines the savory flavor of spring onions with the firm texture of tofu. The stir-fry is loaded with colorful vegetables and is tossed in a flavorful soy-based sauce. It’s a satisfying, protein-rich meal that’s both light and packed with flavor, making it a great option for a weeknight dinner or a vegetarian main course.

Ingredients:

1 block firm tofu, pressed and cut into cubes
1 bunch spring onions, chopped
1 red bell pepper, sliced
1 zucchini, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1 tablespoon cornstarch (optional, for a thicker sauce)
Sesame seeds for garnish (optional)

Instructions:

Heat a non-stick skillet or wok over medium-high heat. Add the sesame oil and let it heat up.
Add the cubed tofu to the pan and cook until golden and crispy on all sides, about 7-8 minutes. Remove the tofu from the pan and set it aside.
In the same pan, add the garlic, spring onions, red bell pepper, and zucchini. Stir-fry for 3-4 minutes until the vegetables begin to soften but still retain their crunch.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch (if using). Pour the sauce over the vegetables and stir to coat evenly.
Add the tofu back into the pan and toss everything together, cooking for an additional 2-3 minutes until heated through.
Garnish with sesame seeds if desired, and serve hot over rice or noodles.

This spring onion and tofu stir-fry is a vibrant, satisfying dish that’s perfect for a quick and healthy weeknight dinner. The fresh spring onions provide a crisp and flavorful base, while the tofu soaks up the savory sauce, making each bite delicious. The stir-fry is full of colorful vegetables that bring both texture and nutrients, creating a well-balanced and nutritious meal. Serve this stir-fry with steamed rice or noodles for a complete meal that’s easy to prepare and full of fresh flavors.

Spring Onion and Bacon Quiche

This spring onion and bacon quiche is a savory pie that blends the smoky flavor of bacon with the fresh, mild taste of spring onions. The buttery, flaky crust envelops a creamy, egg-based filling, while the spring onions add a pop of color and a hint of sharpness. Ideal for breakfast, brunch, or a light dinner, this quiche is easy to prepare and can be enjoyed hot or at room temperature.

Ingredients:

1 pre-made pie crust (or homemade)
1 bunch spring onions, chopped
6 slices bacon, cooked and crumbled
4 large eggs
1 cup heavy cream
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)

Instructions:

Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and set aside.
In a skillet, sauté the chopped spring onions over medium heat for 2-3 minutes until softened. Set them aside to cool.
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using).
Add the crumbled bacon, sautéed spring onions, and shredded cheddar cheese to the egg mixture and stir to combine.
Pour the egg mixture into the prepared pie crust.
Bake for 30-35 minutes, or until the quiche is set and the top is lightly golden.
Allow the quiche to cool for a few minutes before slicing and serving.

This spring onion and bacon quiche is a delightful dish that offers a perfect balance of savory flavors. The combination of crispy bacon, creamy filling, and fresh spring onions makes each bite satisfying and delicious. It’s versatile enough to serve for brunch with a side salad, or even as a light dinner with some roasted vegetables. This quiche can be made ahead of time and served at room temperature, making it an excellent option for busy days when you need a flavorful meal with minimal effort.

Spring Onion and Spinach Soup

This spring onion and spinach soup is a light yet nourishing dish that’s perfect for any time of year. The earthy flavor of spinach pairs beautifully with the aromatic, mild bite of spring onions. The soup is quick and easy to make, and it can be enjoyed as a starter or as a light meal. With its rich, savory broth and vibrant green vegetables, this soup is both comforting and nutritious.

Ingredients:

1 bunch spring onions, chopped
2 cups fresh spinach, washed and chopped
2 tablespoons olive oil
1 garlic clove, minced
4 cups vegetable broth
1 medium potato, peeled and diced (optional for added creaminess)
Salt and pepper to taste
1 teaspoon lemon juice (optional)
Crumbled feta cheese or cream (for garnish, optional)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the chopped spring onions and garlic and sauté for 2-3 minutes until softened.
Add the diced potato (if using) and sauté for an additional 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the potato is tender.
Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender and purée in batches.
Season with salt, pepper, and lemon juice (if using). Adjust the seasoning to taste.
Serve hot, garnished with crumbled feta cheese or a swirl of cream if desired.

This spring onion and spinach soup is a fresh and vibrant dish that is full of flavor and easy to make. The blend of spring onions, spinach, and optional potato creates a creamy, comforting base that’s packed with nutrients. It’s the perfect meal for those looking for something light yet satisfying, with a delicate balance of savory flavors. Whether served as a starter or a main, this soup is sure to warm you up and leave you feeling nourished. Add a dollop of cream or crumbled feta for extra richness and flavor.

Spring Onion and Sweet Potato Salad

This spring onion and sweet potato salad is a refreshing, hearty dish that pairs the earthy sweetness of roasted sweet potatoes with the crispness of fresh spring onions. The tangy vinaigrette ties everything together, making it the perfect side dish for any meal. Packed with color, flavor, and nutrition, this salad is perfect for picnics, barbecues, or as a light main course.

Ingredients:

2 large sweet potatoes, peeled and cubed
1 bunch spring onions, sliced
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/2 teaspoon ground cumin
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, make the vinaigrette by whisking together the honey, Dijon mustard, apple cider vinegar, cumin, salt, and pepper in a small bowl.
Once the sweet potatoes are roasted, let them cool slightly before tossing them in a large bowl with the sliced spring onions.
Drizzle the vinaigrette over the salad and toss to combine.
Garnish with fresh parsley if desired, and serve immediately or chill for later.

This spring onion and sweet potato salad is a perfect combination of flavors and textures. The natural sweetness of the roasted sweet potatoes contrasts beautifully with the sharpness of the spring onions, while the cumin and vinaigrette add a burst of savory flavor. This salad is both satisfying and light, making it ideal for a healthy lunch, a side dish at a barbecue, or a nutritious addition to any meal. The versatility of this dish means you can easily adjust it to suit your tastes by adding nuts, seeds, or other veggies. It’s a fresh, vibrant salad that’s sure to become a go-to favorite.

Spring Onion and Avocado Toast

This spring onion and avocado toast is a fresh, vibrant, and quick breakfast or snack option. The creamy avocado pairs perfectly with the mild, crisp flavor of spring onions, creating a delicious contrast of textures. Topped with a dash of lemon juice and a sprinkle of chili flakes, this simple dish is packed with healthy fats and fiber, making it both satisfying and nutritious.

Ingredients:

2 slices of whole grain or sourdough bread, toasted
1 ripe avocado, mashed
2 spring onions, finely chopped
1 teaspoon lemon juice
Salt and pepper to taste
Crushed red pepper flakes (optional)
Olive oil for drizzling (optional)

Instructions:

Toast the slices of bread until golden brown and crispy.
In a small bowl, mash the avocado with a fork, adding lemon juice, salt, and pepper to taste.
Spread the mashed avocado evenly on the toasted bread.
Top with chopped spring onions and a sprinkle of crushed red pepper flakes for a bit of heat.
Drizzle with a little olive oil for extra richness if desired.
Serve immediately and enjoy!

This spring onion and avocado toast is an easy, nutritious, and delicious way to start your day. The creamy avocado, combined with the refreshing bite of the spring onions, creates a satisfying and well-balanced dish. Whether you enjoy it as a quick breakfast, a midday snack, or a light lunch, this toast provides a perfect blend of healthy fats, fiber, and flavor. Customize it with toppings like poached eggs, feta cheese, or smoked salmon for even more variety.

Spring Onion and Mushroom Risotto

This spring onion and mushroom risotto is a creamy, comforting dish that brings together the earthy flavors of mushrooms and the mild sharpness of spring onions. The rice is cooked slowly in broth, absorbing all the rich flavors, while the creamy texture of the risotto is complemented by the crisp freshness of spring onions. A simple yet luxurious dish, perfect for dinner or a special occasion.

Ingredients:

1 cup Arborio rice
1 bunch spring onions, chopped
1 cup mushrooms, sliced (button or cremini work well)
2 tablespoons olive oil
4 cups vegetable or chicken broth
1/2 cup dry white wine (optional)
1/2 cup Parmesan cheese, grated
1 tablespoon butter
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

In a medium saucepan, keep the broth warm over low heat.
In a large pan, heat the olive oil over medium heat. Add the chopped spring onions and sliced mushrooms, and sauté for 5-7 minutes until the mushrooms are softened and browned.
Add the Arborio rice to the pan with the onions and mushrooms, stirring to coat the rice with oil.
Pour in the white wine (if using), and stir until it has mostly evaporated.
Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding another ladle of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
Stir in the butter and Parmesan cheese, and season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.

This spring onion and mushroom risotto is a rich, savory dish that delivers both comfort and flavor. The creamy texture of the risotto is perfectly balanced by the fresh, crisp taste of spring onions and the earthy mushrooms. The slow cooking process allows the rice to absorb the flavors of the broth and vegetables, resulting in a satisfying and luxurious meal. Perfect for a cozy dinner, this risotto is also a great dish for entertaining guests, sure to impress with its elegant flavor and creamy texture.

Spring Onion and Shrimp Stir-Fry

This spring onion and shrimp stir-fry is a quick, healthy, and delicious dish that is perfect for busy weeknights. The shrimp cook quickly and are paired with crisp, flavorful spring onions and a simple stir-fry sauce made from soy sauce, garlic, and ginger. This dish is light, but still packed with protein and flavor, making it a well-balanced meal when served with steamed rice or noodles.

Ingredients:

1 lb large shrimp, peeled and deveined
1 bunch spring onions, sliced
2 cloves garlic, minced
1-inch piece of ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey
1 tablespoon vegetable oil (for stir-frying)
Sesame seeds for garnish (optional)

Instructions:

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey to make the stir-fry sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and are cooked through.
Stir in the sliced spring onions and cook for another 2-3 minutes until they are tender yet still crisp.
Pour the stir-fry sauce over the shrimp and spring onions and toss to coat evenly.
Garnish with sesame seeds if desired, and serve immediately with rice or noodles.

This spring onion and shrimp stir-fry is a quick, vibrant, and full-flavored dish that makes for an easy and healthy meal. The shrimp are perfectly cooked and coated in a savory stir-fry sauce, while the spring onions add a sharp, refreshing bite. This dish is packed with protein and flavor, making it a great choice for a light dinner. Whether served with a bowl of rice or tossed with noodles, this stir-fry is a quick and satisfying meal that’s sure to become a favorite weeknight recipe.

Spring Onion and Tomato Frittata

A spring onion and tomato frittata is a simple yet delicious dish that works for breakfast, brunch, or even a light dinner. The combination of sweet tomatoes and mild, slightly peppery spring onions creates a vibrant and flavorful base. This frittata is full of eggs, providing a healthy protein boost, and the addition of cheese makes it extra creamy. It’s versatile and can be enjoyed hot or at room temperature, making it a great make-ahead meal.

Ingredients:

6 large eggs
1 bunch spring onions, sliced
1 large tomato, diced
1/2 cup grated cheese (cheddar, mozzarella, or a blend)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

Instructions:

Preheat the oven to 350°F (175°C).
Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced spring onions and sauté for 3-4 minutes until softened.
Add the diced tomato to the skillet and cook for another 2-3 minutes until they begin to soften.
In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the vegetables in the skillet, making sure they are evenly distributed.
Sprinkle the grated cheese over the top and reduce the heat to low. Let the frittata cook for 5-7 minutes until the edges are set.
Transfer the skillet to the oven and bake for 8-10 minutes, or until the eggs are fully set in the center.
Remove from the oven, slice, and garnish with fresh herbs if desired.

This spring onion and tomato frittata is a light yet satisfying dish that is both easy to prepare and full of flavor. The combination of sweet tomatoes, savory spring onions, and creamy cheese makes every bite delicious. It’s perfect for breakfast or brunch, and can even be served as a light dinner. Plus, it’s a great way to use up leftover vegetables and eggs. The frittata is also great for meal prep as it can be enjoyed at room temperature or reheated, making it a convenient and nutritious option for any time of day.

Spring Onion and Cucumber Pickles

These spring onion and cucumber pickles are a crunchy, tangy treat that pairs well with sandwiches, salads, or as a side dish to almost any meal. The fresh spring onions offer a subtle onion flavor that complements the crisp cucumber, all marinated in a tangy vinegar-based brine. These pickles are quick to make and can be stored in the fridge for several days, allowing the flavors to intensify over time.

Ingredients:

2 cups cucumber, thinly sliced
1 bunch spring onions, sliced
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon peppercorns
1 garlic clove, smashed
1/4 teaspoon red pepper flakes (optional)

Instructions:

In a bowl, combine the cucumber slices and spring onions.
In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, garlic, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 2-3 minutes to dissolve the sugar and salt.
Pour the hot brine over the cucumbers and onions, ensuring they are fully submerged.
Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours before serving. For best results, let them sit overnight to allow the flavors to develop.

These spring onion and cucumber pickles are a delightful, tangy snack or side dish that’s quick and easy to prepare. The crisp cucumbers and mild spring onions absorb the flavorful brine, making for a refreshing treat that pairs perfectly with grilled meats, sandwiches, or as a stand-alone snack. The tangy vinegar and sweetness from the sugar balance each other, while the mustard seeds and peppercorns add an extra kick. These pickles are a great way to preserve fresh produce and add a flavorful punch to any meal.

Spring Onion and Potato Gratin

A spring onion and potato gratin is a rich, comforting dish that combines tender layers of potatoes with the mild, aromatic flavor of spring onions. The creamy sauce, made with heavy cream and cheese, envelops the potatoes, creating a decadent side dish that’s perfect for any occasion. This gratin is easy to prepare and will surely impress guests with its elegant presentation and deliciously creamy texture.

Ingredients:

4 large potatoes, peeled and thinly sliced
1 bunch spring onions, chopped
2 cups heavy cream
1 cup grated Gruyère or cheddar cheese
2 tablespoons butter
1 garlic clove, minced
Salt and pepper to taste
Fresh thyme (optional for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
In a skillet, melt the butter over medium heat. Add the chopped spring onions and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
In a saucepan, heat the heavy cream over low heat. Season with salt and pepper and stir in half of the grated cheese, allowing it to melt into the cream.
Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Pour a small amount of the cream mixture over the potatoes, then top with a layer of sautéed spring onions. Repeat the layering process until all the potatoes and spring onions are used up.
Pour the remaining cream mixture over the top and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the gratin cool for a few minutes before serving. Garnish with fresh thyme if desired.

This spring onion and potato gratin is the ultimate comfort food. The creamy, cheesy layers of potatoes are complemented by the subtle flavor of spring onions, making each bite rich and satisfying. It’s the perfect side dish for any meal, whether you’re serving it with roasted meats, a simple salad, or for a special holiday dinner. The gratin is sure to impress with its golden, crispy top and smooth, melt-in-your-mouth interior. A dish that’s both decadent and comforting, this gratin will quickly become a favorite at your dinner table.

Note: More recipes are coming soon!

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