HOW TO CHOOSE:
Spring onions come in both the white and the purple variety. Whichever you choose, pick ones with vibrant, non-wilty greens.
HOW TO USE:
Spring onions are like a more mellow, sweeter version of their grown up sisters. Slice and saute them in a sliver of butter over low heat to make them velvety and almost creamy — great as a side dish or tossed with pasta. Or fire up the grill, toss a bunch of spring onions with olive oil and cook until soft and nearly charred.
HOW TO PAIR:
The buttery sweetness of cooked spring onions goes beautifully with our Bonterra Chardonnay.