Spring. A truly exciting time of the year. This species from the Allium family are so delicious. I like to give a quick pan sear to them, add some mirepoix, garlic, fresh thyme and a bay leaf to the pan. De-glaze the pan with some wine. Then add a little bit of water to the pan. Bring to s soft boil, season with salt and pepper. Cover your pan with a tight fitting lid and gently braise them until they are tender.

They go great with Seared Scallops, Grilled Fish or Pan Roasted Duck basted with it’s own fat.

A Rose’ goes well with the Spring Onions. If you decide to serve red meat with them, a Meriatge or Syrah.