Spring Onion


Spring onions come in both the white and the purple variety. Whichever you choose, pick ones with vibrant, non-wilty greens.


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.


The buttery sweetness of cooked spring onions goes beautifully with our Bonterra Chardonnay.


Categories: Food & Wine | Home & Garden
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