If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
Spring onions (also called green onions) have a much milder flavour than mature onions. They’re less likely to make your eyes water, and they’re perfect for salads and sandwiches.
To prepare spring onions, start by chopping ½cm or so off the root end. Also, remove the dried out ends of the leaves.
If you have a whole leaf that’s dried out (like the top one in the picture above), simply peel it off the onion.
Now depending on what you want to use your spring onion for, you may want to cut strips or slices.
Strips of spring onion are my first choice for sandwiches, and they’re good for stir-fries too.
Start by chopping your spring onion into sections, the same length you want your strips to be.
Then simply halve each section twice lengthwise. Because of the layers inside the onion, you’ll get lovely thin strips.
Slices of spring onion are great for mixing in with salads, and I like them in soups too. Simply cut off slices about ½ cm thick. I recommend working from both ends into the middle, to help the onion stay together while you cut it.
There are so many cold dishes that benefit from a little spring onion, including mixed salads that I wrote about here. They’re also great in potato salad and coleslaw! For hot dishes like stir fry (recipe here), I’d recommend no more than 5 minutes on the heat.
One last thing about spring onions – they don’t tend to keep as well as mature onions, so make sure to use them up!