How to Use Spring Onion Tops

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Imagine an onion, and your first thought is likely of a papery globe—a storage onion. Those onions have had their roots and greens trimmed as a part of their curing process, a process that extends their shelf life and sets their dry, papery skins. But this time of year, those same onions can be pulled early: You’ll find them at the farmers market labeled as spring onions or young onions, still sporting their tender green tops.

SKK is enjoying a bountiful supply of onions from her garden this year, and after picking a bunch of young red and white onions, she asked the Hotline what the tops could be used for.

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They could go into the compost bin, or be relegated to a freezer bag of scraps for stock, but they don’t need to be. Young onion tops can be used almost anywhere you’d use scallions, like in these recipes:

QueenSashy sautés them and uses them in fillings for filo pies or tarts; we’re thinking we’d like to try briefly deep-frying them, Genius Fried Asparagus-style.

We want to know what you like to do with young onion tops:​ Continue the conversation on the Hotline post or tell us in the comments below!