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Spring onions: Difference between revisions
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[[Image:Spring onion.jpg|300px|thumb|right|Spring onions]] | [[Image:Spring onion.jpg|300px|thumb|right|Spring onions]] | ||
A spring onion, scallion, green onion or salad onion is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other [[onions]] and are typically steamed and set in salads in western cookery and cooked in many Asian recipes. Diced scallions are often used in soup, noodle and [[seafood dishes]], and in sauces in eastern dishes, after removing the bottom quarter-inch or so of the root end. | A spring onion, scallion, green onion or salad onion is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other [[onions]] and are typically steamed and set in salads in western cookery and cooked in many Asian recipes. Diced scallions are often used in soup, noodle and [[seafood dishes]], and in sauces in eastern dishes, after removing the bottom quarter-inch or so of the root end. | ||
==Great with: == | ==Great with: == | ||
* [[Beans and pulses]] | * [[Beans and pulses]] | ||
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<td>4 ounces</td> | <td>4 ounces</td> | ||
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</table> | </table> | ||