1 | Spring onions are very long, with a white base and green tops. | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-1.webp) |
2 | Start by trimming off the rooty base. | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-2.webp) |
3 | Then cut off the ends of the green tops, only keeping the greenest parts that still feel firm. | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-3.webp) |
4 | Starting from the top, pull the outer skin of the onion... | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-4.webp) |
5 | ...downwards and off at the base. | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-5.webp) |
6 | Rinse the trimmed onion. | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-6.webp) |
7 | Then slice the onion thinly, starting with the white base... | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-7.webp) |
8 | ...up to the green tops. | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-8.webp) |
9 | Your spring onion is ready to use in your recipe. | ![How to prepare a spring onion : etape 25 How to prepare a spring onion : etape 25](/images/recettes/trucs_astuces/comment/1294-9.webp) |
Spring onions should always be really fresh, as they go soft on keeping and the green tops wilt rapidly.