Grilled Spring Onions

So these turned out to be exactly like grilled leeks. In terms of preparation and honestly in terms of flavor I had a very hard time telling a difference between the two. This is what I’ve signed up for, I have dedicated myself to research these small differences so you don’t have to and never have to lose sleep at night about the different types of onions.


With the layers and greenery to consider, these are like leeks, but the flavor is definitely one million percent more subtle than a leek or other kind of layered onion. There is nothing more magical than a cooked onion though in terms of flavor and smell though. You know it is going to be good and you don’t even need any extras to go with it. They are perfectly fine as is, especially if you get a little char on them.


These were somehow easier to work with than leeks though, that huge bulb at the end really helps keeps things together and cooking them was a breeze. I was still nibbling on the raw bits I cut off though and they taste great, not a bit like I was eating an onion. Well, maybe a bit like an onion but it wasn’t painful, these are for sure sweet onions.


My favorite bit is the green stalk, when they’re cooked it reminds me of roasted asparagus in texture and almost like a noodle to twirl it up in a fork. Onion noodles should be a thing by this point, right? With all the zoodles and what not out there, onion flavored noodles have to be beneficial to some dishes. I’ll get back to y’all on that one, let me go call a patent lawyer.


Author: Olivia O.

East Tennessee native with an interest in food and trying new things.

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