mezzomediSpring onion
Young, mild, and fresh onion, with a light green and sulfurous note.
Spring onion is an onion harvested young before full maturation, with a slender bulb and edible green leaves. With a mild, slightly pungent flavor, much less pronounced than classic onion, it offers a tender texture. It is a highly valued ingredient in Mediterranean cuisine for its freshness, used raw or cooked as needed.
Best pairings
Tomato Classic88%A foundational duo of Mediterranean cuisine, often together raw in salads or cooked.
Basil Classic86%Inseparable trio in Southern Italy and Provence, the base of many vinaigrettes.
Olive oil Classic86%Olive oil enhances the delicacy and sweetness of spring onion in vinaigrette.
Flat-leaf parsley Classic84%A sweet, fresh herb that naturally complements the mildness of raw spring onion.
Extra virgin olive oil Classic82%Olive oil and grilled spring onion, a taste of spring simplicity.
Fava bean Classic81%Spring onion and fresh fava beans, a spring duo.
Green olive Classic81%Complementary acidity and mild bitterness that highlight the onion's fresh notes.
Egg Aroma bridge80%Spring onion in seasonal frittatas and omelets.
Cherry tomato Classic79%Intense sweetness and freshness paired with the tender texture of spring onion.
Pea Classic79%Peas and spring onion, a spring duo.
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FAQ
What goes with spring onion?
Spring onion pairs especially well with tomato, basil, olive oil, flat-leaf parsley and extra virgin olive oil. A foundational duo of Mediterranean cuisine, often together raw in salads or cooked.
When is spring onion in season?
Best season: spring.
What can I substitute for spring onion?
If you don't have it, try: onion, shallot, leek.