Fresh (or "spring") onions are freshly harvested, and mellower and sweeter than cured storage onions.
Fresh onions will keep in a bag in your fridge for 1-2 weeks.
You can slice fresh onions lengthwise (with greens attached) and grill or roast them. They’re perfect for salsas. Try them thinly sliced, macerated (marinated) in vinegar or lemon and then added to salads. Fresh onions are wonderful sauteed with summer squash, made into a summer squash casserole, or baked in a savory vegetable galette (alongside summer squash, kale, chard, or fennel).
Greek Salad with Little Gem Lettuce, Fennel, & Spring Onions How to make a savory galette without a recipe Roasted Spring Onions Sauteed Summer Squash with Spring Onions Farro with Spring Onions, Walnuts, & Asparagus (if it isn’t asparagus, sub in another vegetable) Summer Squash Casserole Quick Pickles Spring Onions (for burgers, tacos, or sandwiches) Grilled Spring Onions Early Summer Abundance Bowl (she uses scallions, but fresh onions work well too) Warm Spring Vegetable Salad Fresh Salsa Samin’s Cucumber, Tomato, & Spring Onion Salad with Herbs Chard & Spring Onion Pizza Spring Onion & Ricotta Tart Spring Onion Soup Pasta Primavera (sub snap peas for fava beans & use whatever spring veggies you have)