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How to prepare a spring onion

Delicious, young spring onions are a sure sign that spring is well and truly here. They need a particular preparation, but here's how to do it easily.

53K 4/5 based on 26 reviews

Last modified on: May 1^st 2022

Keywords for this recipe:

For 1 spring onion, you will need:

1 1 spring onion (scallion)
Total weight: 125 grams

Change these quantities to make: 1 spring onion 2 springs onion 3 springs onion

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
5 min.	5 min.

Step by step recipe

Stage 1

Spring onions are very long, with a white base and green tops.

Stage 2 - 1 min.

Start by trimming off the rooty base.

Stage 3 - 1 min.

Then cut off the ends of the green tops, only keeping the greenest parts that still feel firm.

Stage 4 - 1 min.

Starting from the top, pull the outer skin of the onion...

Stage 5

...downwards and off at the base.

Stage 6 - 1 min.

Rinse the trimmed onion.

Stage 7 - 1 min.

Then slice the onion thinly, starting with the white base...

Stage 8

...up to the green tops.

Stage 9

Your spring onion is ready to use in your recipe.

Remarks

Spring onions should always be really fresh, as they go soft on keeping and the green tops wilt rapidly.

Keeping

Once sliced, should be used the same day.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
51 Kcal or 214 Kj	3 gr	14 gr	0 gr
3 %	1 %	1 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
41 Kcal or 172 Kj	2 gr	11 gr	0 gr
2 %	1 %	1 %	0 %

Per spring onion
Energetic value	Proteins	Carbohydrates	Fats
51 Kcal or 214 Kj	3 gr	14 gr	0 gr
3 %	1 %	1 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 spring onion : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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