Nothing says “Spring has Sprung” better than spring onions. Seems, at least in my neck o’ the woods, this is the only time of year you can get those perfectly beautiful large Spring Green Onion a.k.a. humongo scallions. Usually see them in bunches of three around here.
My mom introduced me to these only last year, except she wasn’t big on grilled food so we fixed them in the microwave with a little butter, salt and pepper. And while good, I really love them grilled. I can’t get enough of these. I have to take advantage now, because these sweet things don’t last long.
And it is the dawn of grilling season!
Lonely Grill
However, My Mountain Man was busy doing something, maybe working to support all my bad habits, and I didn’t actually fire up the grill today. Pollen (read “green stuff covering the grill cover”) is thick as flour on a bakery floor after a food fight, so we are doing it on the indoor grill.
Grillin' My Way
First, rinse each of your onions well and remove the root end. Slice each onion down the middle.
Next, drizzle on some extra virgin olive oil and salt and pepper to taste. I like kosher salt and fresh ground pepper myself.
Spring onions, halved, with kosher salt and fresh ground pepper
Spray a little olive oil directly onto the grill. Makes clean up a breeze. Heat pan to medium-high high and place onions, flat side down first. Make sure your grill is hot before adding the onions.
OMWord! That smells sooooo good!
Grill for about 10 minutes on the first side, then turn using a spatula underneath and tongs on the sides to help turn. Don’t be picking them up to look. Just chill and grill. Grill for another 5 minutes.
Let's eat!
These tasty, sweet gorgeously grilled onions will make a great addition to just about any meal from baked chicken to BBQ ribs!
Oh, and if you hear an onion ring, answer it.
Wrung out,
Suz
{ 10 comments… read them below or add one }
We have grilled once already this year – which is amazing since our weather isn’t normally this nice! Love your onions and the simple seasoning is all they really need!
Yum! I’ve got some seriously overgrown scallions in the garden right now. This recipe would be perfect for them.
Were cleaning the grill next week and I have a BBQ planned! I’ll keep a look out for some humungus Bulbus!;)
Luckily we have the kind of weather that allows to grill nearly year round and I love to throw some veggies on there when the grill is hot! Don’t think I’ve ever done scallions, though. Definitely will try them soon. Look yummy!
Those really look good….. I’m out the door to go buy some right now!!!!
Vivi–are these TX delicacy to do you think I could get them in the equally green covered state of NC?
If NC grows onions anywhere, then you should be able to put your hands on some at a farmers’ market, if not at your grocery store. I don’t know why you wouldn’t have them! And the hunt is on . . . . .
we are quite to farmers market season yet–but soon–am hoping VERY soon!!!! dying for a BLT!
Mmm….grilled veggies! I’ve had the grill fired up a few times already this spring! I missed it!
Mmmm Spring has truly sprung. So simple and yet so good! SU’d this and the previous one too…YUM!