10 Best Spring Onion Recipes for Quick and Easy Meals!

I still remember the first time I tasted the vibrant crunch of spring onions. It was at a family gathering, where my grandmother sprinkled them over a simple salad, transforming it into a dish bursting with freshness and flavor. That moment ignited my appreciation for this humble yet versatile ingredient.

Spring onions, with their crisp texture and mild, peppery taste, have a unique ability to elevate a wide array of dishes.

From savory noodles to hearty soups, they add a refreshing brightness that enlivens the palate. Their adaptability makes them a joy to cook with, inviting creativity and experimentation in the kitchen.

In my culinary journey, incorporating spring onions has not only enhanced the flavors of my meals but also deepened my connection to cherished family traditions.

Cooking with them brings a sense of comfort and joy, reminding me of the simple pleasures found in preparing and sharing food with loved ones.

As we explore these 10 best spring onion recipes together, I hope you’ll feel inspired to create dishes that nourish both body and soul, celebrating the healing and happiness that cooking can bring.

1. Cheese and Onion Quiche

There’s something about the combination of cheese and onions that just feels like home. This quiche takes it to the next level, with sweet, slow-cooked onions folded into a creamy, deeply cheesy custard, all nestled in a buttery, flaky crust.

It’s the dish that works for brunch, lunch, or a cozy dinner with a crisp salad on the side. A touch of nutmeg and a sharp cheddar give it a rich depth, while the golden top has just the right amount of caramelized goodness. Slice in while it’s warm, and you’ll never look back.

Servings: 6

Ingredients:

• 1 tbsp olive oil (plus extra for the tin)
• plain flour (for dusting)
• 320g pack ready rolled shortcrust pastry
• 1 white onion (Finely chopped)
• large bunch of spring onions (finely sliced)
• 4 eggs (plus 1 egg yolk)
• 250ml whole milk
• small bunch of chives (finely chopped)
• 150g mature cheddar (grated)
• green salad (optional)

Instructions:

• Prepare the pastry: Lightly grease a 23cm fluted flan tin. Roll out the pastry on a floured surface into a circle larger than the tin. Line the tin with the pastry, leaving excess overhang. Chill for 30 minutes.
• Cook the onions: Heat oil over medium-low heat. Sauté onions with a pinch of salt for 15 minutes until softened. Add spring onions; cook a few more minutes. Let cool.
• Blind bake the pastry: Preheat oven to 200°C (180°C fan). Line pastry with crumpled baking parchment; fill with baking beans. Bake 15-20 minutes. Remove beans and parchment; bake another 5-10 minutes until lightly golden. If puffed, press down gently. Trim edges once slightly cooled.
• Prepare the filling: Whisk eggs, egg yolk, milk, and chives in a jug. Season with salt and pepper.
• Assemble the quiche: Reduce oven to 180°C (160°C fan). Place flan tin on a baking sheet. Spread cooked onions over pastry base; sprinkle most of the grated cheddar on top. Pour over egg mixture; top with remaining cheese.
• Bake: Bake for 25-30 minutes until set and lightly golden, with a slight jiggle in the center.
• Serve: Cool for 10-15 minutes before slicing. Serve warm, optionally with a crispy green salad.

2. Cheddar and Spring Onion Risotto with Balsamic Tomatoes

Creamy, comforting, and packed with flavor—this risotto is all about balance. The nutty richness of aged cheddar melts into every grain of rice, while fresh spring onions bring a delicate sharpness. But the real star? Juicy balsamic-roasted tomatoes, their deep, tangy sweetness cutting through the creaminess for the perfect bite.

This is the kind of dish that turns a simple weeknight dinner into something special, filling the kitchen with warm, cheesy aromas. Pour a glass of white wine, stir patiently, and let this risotto work its magic.

Servings: 2

Ingredients:

• 25g butter
• 6 spring onions chopped
• 150g risotto rice
• a splash (optional) white wine
• 750ml vegetable or chicken stock
• ½ tsp Dijon mustard
• 100g mature cheddar grated

Balsamic Tomatoes

• 1 tbsp olive oil
• 100g cherry tomatoes
• a drizzle of balsamic vinegar
• a small bunch of basil, chopped

Instructions:

• Sauté Spring Onions and Rice: Melt butter in a wide, shallow pan. Cook chopped spring onions for 4-5 minutes until softened. Add risotto rice; stir and cook for a couple of minutes.
• Deglaze and Cook Risotto: Pour in white wine (if using); let it bubble until absorbed. Gradually add vegetable or chicken stock, a little at a time, stirring continuously. Wait until each addition is absorbed before adding more, until the rice becomes creamy and tender.
• Prepare Balsamic Tomatoes: In a separate small pan, heat olive oil over medium-high heat. Cook cherry tomatoes with seasoning until they begin to burst.
• Finish Risotto: Stir Dijon mustard and grated mature cheddar into the risotto. Season with pepper and salt to taste.
• Serve: Spoon risotto into warm bowls. Top with the cooked tomatoes, drizzle with balsamic vinegar, and garnish with chopped basil.

3. Poached Chicken with Spring Onion and Ginger Sauce

Poached chicken might sound plain, but in Chinese cuisine, it’s a masterclass in simplicity and technique. Here, tender chicken is gently simmered until impossibly juicy, then draped in a vibrant sauce of spring onions, fiery ginger, and fragrant sesame oil.

The sauce sizzles as it hits the warm chicken, releasing an aroma that’s nothing short of intoxicating. Serve it over fluffy rice, spoon over extra sauce, and let each bite transport you to the heart of Cantonese home cooking.

Servings: 6

Ingredients:

• 8 spring onions (finely chopped)
• finely chopped to make 3 tbsp ginger
• 1 tsp sea salt
• 150ml groundnut oil
• 1 tbsp rice vinegar
• 4 skinless chicken breasts
• 750ml chicken stock (cooled)
• 2 baby cucumbers
• sliced on the diagonal
• 1 mugful of basmati rice
• a few drops (optional) sesame oil

Instructions:

Prepare the ginger scallion sauce:

• In a heatproof bowl, mix together minced ginger, chopped spring onions, and salt.
• Heat oil in a small pan until it reaches 170°C or until a piece of bread browns in 1 minute.
• Carefully pour the hot oil over the ginger and spring onion mixture; it may sizzle, so be cautious.
• Let the mixture cool, then stir in rice vinegar.

Poach the chicken:

• Place chicken breasts in a single layer in a pan.
• Add enough stock to cover the chicken and bring to a simmer.
• Cook for 5 minutes, then remove from heat, cover with a lid, and let sit for 10 minutes to finish cooking.

Prepare the cucumbers:

• Slice cucumbers and toss them in a bowl with a generous pinch of sea salt.
• Let them sit to draw out excess moisture.

Cook the rice:

• Measure one mug of basmati rice into a pan.
• Add two mugs of the stock from the chicken pan and bring to a simmer.
• Cover with a lid, reduce heat to low, and cook for 12-13 minutes until the stock is absorbed.

Assemble the dish:

• Fluff the cooked rice and divide it among four plates.
• Slice the poached chicken breasts and place them on top of the rice.

Add the sauce and cucumbers:

• Spoon the ginger scallion sauce over the chicken slices.
• Add the salted cucumber slices to each plate.

Optional finishing touch:

• Drizzle a little sesame oil over each serving for added flavor, if desired.

4. Tender Spring Onions with Charred Romesco

Spring onions don’t always get to be the star, but this dish puts them front and center. Grilled until soft and smoky, they take on an irresistible sweetness, perfect for pairing with a punchy, fire-roasted romesco sauce.

Originally from Catalonia, romesco is a bold blend of roasted peppers, almonds, garlic, and sherry vinegar—deep, nutty, and tangy all at once. Together, the charred onions and velvety sauce create a simple yet striking dish, perfect as a side or a tapas-style appetizer.

Servings: 4

Ingredients:

• 12 large salad onions trimmed
• olive oil
• 2 Romano pepper shalved and seeded
• 1 plum tomato halved
• 4 cloves garlicunpeeled
• 25g walnuts
• 25g
 blanched almonds
• 1/2 slice sourdough breadcrust removed
• 1 tbsp sherry vinegar
• 1/2 tsp
 smoked sweet paprika
• 1/2 tsp smoked hot paprika
• 2 piquillo peppers from a jar
• 5 tbsp extra-virgin olive oil

Instructions:

• Grill the Veggies: Heat the barbecue or grill pan on high. Cook the romano peppers, tomato, and garlic until charred and soft (about 8 minutes). If using a grill with wide grates, wrap the garlic in foil to prevent it from falling through. Let them cool, then peel and roughly chop.
• Toast Nuts & Bread: Place walnuts and almonds on foil, scrunch up the sides, and grill for 2-4 minutes until golden. Alternatively, toast directly on a grill pan. Grill the bread until lightly charred, then tear into chunks.
• Make the Romesco Sauce: In a food processor, blend the chopped peppers, tomato, garlic, toasted nuts, bread, vinegar, both paprikas, and piquillo peppers. Season well, drizzle in the oil, and pulse until combined. Transfer to a bowl.
• Grill the Onions: Brush the onions with oil and grill for 20-30 minutes until very charred and soft inside.
• Rest the Onions: Wrap the grilled onions in foil and let them rest for 15 minutes to steam and soften further.
• Serve: Peel off the very charred outer layer of the onions, season with salt, and serve with small bowls of romesco sauce.

5. Ham Hock, Pea, and Spring Onion Salad

This isn’t your average salad. Tender, salty shreds of ham hock meet sweet peas and crisp spring onions, all tossed in a light yet flavorful mustard dressing. It’s a dish that sings of spring—fresh, bright, and just rich enough to feel satisfying.

The contrast of textures makes every bite interesting, from the creamy peas to the juicy ham and the crunch of those delicate onions. Serve it with crusty bread, a chilled glass of white wine, and a sunny afternoon.

Servings: 2

Ingredients:

• 200g frozen peas, defrosted
• 4 spring onions chopped
• 4 radishes sliced
• 1/2 avocado diced
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• a pinch of sugar
• olive oil
• 1 bag baby watercress
• 180g pack shredded ham hock
• to serve crusty bread

Instructions:

• Mix the Veggies: Combine peas, spring onion, radish, and avocado in a bowl.
• Make the Dressing: Whisk vinegar, mustard, and sugar, then slowly whisk in olive oil. Toss with the veggies.
• Assemble & Serve: Arrange watercress on plates, top with the pea mixture, and sprinkle over the ham hock.

6. Purple Sprouting Broccoli, Spring Onion, and Goat’s Cheese Tart

Spring vegetables deserve the spotlight, and this tart gives them just that. A crisp, golden pastry shell cradles tender purple sprouting broccoli, caramelized spring onions, and creamy goat’s cheese, all set in a delicate, herby custard.

The slight tang of the cheese plays beautifully against the sweet onions, while the broccoli adds a satisfying bite. Whether it’s for a brunch spread or a light dinner with a simple green salad, this tart is as stunning as it is delicious.

Servings: 6

Ingredients:

• 500g shortcrust pastry
• for dusting plain flour
• 1 tbsp olive oil
• 2 cloves garlic, finely chopped
• 4 large eggs
• 300ml pot double cream
• 100ml whole milk
• 1 tsp Dijon mustard
• 4 spring onions sliced
• 100g soft goat’s cheese crumbled
• 2 sprigs thyme leaves removed
• 200g purple sprouting broccoli, tough outer layers of stems peeled, blanched until tender

Instructions:

• Prepare the Pastry: Roll out the pastry on a floured surface to the thickness of a £1 coin. Line a 24cm tart tin, prick the base with a fork, trim the edges, and chill for 30 minutes.
• Cook the Garlic: Heat the oven to 200°C/fan 180°C/gas 6. Fry the garlic in olive oil for 5 minutes until golden, then set aside.
• Blind Bake the Pastry: Take the pastry from the fridge, cover with baking paper, and fill with baking beans. Bake for 15 minutes, remove the beans, and bake for another 7-10 minutes until pale golden. Lower the oven to 160°C/fan 140°C/gas 3 and let it cool.
• Make the Filling: Whisk together eggs, cream, milk, and mustard. Stir in the garlic and spring onions.
• Assemble the Tart: Pour the mixture into the tart case. Sprinkle with goat’s cheese, thyme, and broccoli, pressing gently to level.
• Bake: Cook for 40 minutes until golden and set. Let it cool completely before serving.

7. Potato and Spring Onion Pancakes

Crispy, golden-edged, and packed with flavor, these potato pancakes are everything you love about latkes—only better, thanks to the bright, oniony pop of fresh spring onions. Grated potatoes are squeezed dry (the secret to maximum crispiness!) before being mixed with just enough flour and egg to hold them together.

Fried to perfection, they’re best served hot with a dollop of sour cream or applesauce. Whether it’s breakfast, brunch, or an anytime snack, these pancakes are an instant favorite.

Servings: 2

Ingredients:

• 140g floury potatoes(weighed after peeling), cut into large chunks
• 50g self-raising flour
• ½ tsp bicarbonate of soda
• 3 large eggs
• 5 tbsp milk
• 3 spring onions, finely chopped
• 2 tsp sunflower oil, plus extra if needed
• knob of butter
• 6 rashers streaky bacon(smoked or unsmoked)

Instructions:

• Boil and Mash: Cook the potatoes in salted water until tender. Drain, mash, and let cool.
• Make the Batter: Mix the mashed potatoes with flour and bicarb. Whisk 1 egg with milk, season, and combine. Stir in most of the spring onions.
• Cook the Pancakes: Heat oil and butter in a pan. Spoon in batter to make pancakes, cooking 1 minute per side until golden. Keep warm.
• Cook Bacon & Eggs: Fry the bacon until crispy, then cook the eggs in the same pan.
• Serve: Plate the pancakes with bacon and eggs, topped with the reserved spring onions.

8. Sweetcorn, Feta, and Spring Onion Pancakes

Sweet meets savory in these incredibly moreish pancakes. Juicy kernels of sweetcorn burst with flavor, while crumbled feta adds a creamy, salty punch. Spring onions bring a fresh contrast, balancing each bite.

Light, fluffy, and slightly crispy at the edges, they’re just as good for brunch as they are for an easy weeknight meal. Serve them with a drizzle of honey for a sweet touch or a squeeze of lime for a bright kick—either way, you won’t be able to stop at just one.

Servings: 4

Ingredients:

• 2 corn on the cob kernels removed
• 3 spring onions, thinly sliced
• 150g feta crumbled
• 1/2 a bunch of coriander, roughly chopped
• 2 eggsmedium
• 100ml milk
• 60g plain flour
• 1 tsp baking powder
• 1 tsp dried chilli flakes (optional)
• oil for frying

To Serve

• maple syrup, honey or chilli sauce
• bacon

Instructions:

• Make the Batter: In a bowl, mix corn, spring onions, feta, coriander, eggs, milk, flour, baking powder, and chili (if using). Season with salt and pepper.
• Heat the Pan: Warm a frying pan over medium heat with a little oil.
• Cook the Pancakes: Spoon heaped tablespoons of batter into the pan. Cook for 2-3 minutes per side until golden.
• Keep Warm: Place cooked pancakes in a low oven while you finish the rest.
• Serve: Drizzle with honey, maple syrup, or chili sauce, and enjoy with bacon.

9. Black Tahini Noodles with Crispy Spring Onions

These striking black sesame noodles are bold in both color and flavor. Earthy, nutty black tahini coats silky strands of noodles, creating a sauce that’s rich yet surprisingly light.

But the real game-changer? Crispy spring onions, fried until golden and fragrant, adding a layer of crunch and a deep umami punch.

Inspired by Japanese and Chinese sesame noodle dishes, this recipe is a showstopper, perfect for when you want something a little different but still deeply comforting.

Servings: 3

Ingredients:

• 200g dried udon noodles
• 70ml olive oil
• 3 spring onions chopped
• 2 garlic clovesminced
• 2 tbsp soy sauce
• 1 tbsp sriracha chilli sauce
• 2 tsp runny honey
• 2 tbsp rice vinegar
• 4 tbsp black tahini
• toasted sesame seeds to garnish

Instructions:

• Cook the Noodles: Boil udon noodles for 10 minutes, then drain and rinse with cold water. Set aside.
• Crisp the Spring Onions: Heat oil in a pan and fry chopped spring onions for 2-3 minutes until crispy. Remove and drain.
• Make the Sauce: In the same oil, cook minced garlic for 1 minute, then whisk in soy sauce, sriracha, honey, and rice vinegar. Add black tahini and whisk until smooth.
• Toss the Noodles: Add the noodles to the pan and toss with tongs to coat in the sauce.
• Serve: Divide into bowls, top with crispy spring onions, and garnish with toasted sesame seeds.

10. Braised Spring Onions With Lemon And Capers

There’s something magical about spring onions when they’re given a slow, buttery braise. They transform from sharp and grassy to silky, mellow, and sweet, soaking up the bright pop of lemon and the briny bite of capers.

This dish feels like something you’d stumble upon in a little Mediterranean bistro—simple, elegant, and packed with flavor. The onions caramelize just enough, their tender layers collapsing into a rich, savory sauce that’s begging to be mopped up with crusty bread. It’s the kind of side dish that steals the show.

Servings: 5

Ingredients:

• 2 spring onions, trimmed and washed
• 400ml chicken or vegetable stock
• 1 lemon½ sliced, ½ juiced
• 1 sprig rosemary(or 1 bay leaf)
• 35g salted butter, cubed
• 2 tbsp capersdrained
• a small handful flat-leaf parsley, finely chopped

Instructions:

• Preheat & Prep: Heat the oven to 180°C/fan 160°C/gas 4. Place spring onions in a snug baking dish.
• Add Flavor: Pour in stock, add a pinch of salt, lemon slices, and rosemary or bay leaf.
• Bake: Cover with foil and bake for 1 hour until the onions are very tender.
• Reduce the Sauce: Transfer onions to a serving dish. Strain the liquid into a pan, leaving any grit behind.
• Enhance the Sauce: Simmer until reduced by a quarter, then stir in butter. Adjust seasoning with lemon juice if needed.
• Finish & Serve: Add capers and parsley, then pour the sauce over the onions. Serve hot with roast lamb, chicken, or as a BBQ side.