Grilled Spring Onions

Grilled Spring Onions Grilled Spring Onions

Often an under used vegetable as a side to dinner, the sweetness of scallions is accentuated by grilling.

They make an excellent side to meats and fish.


3 bunches of scallions (green onions)

2 tbsp olive oil




Cut off root ends off the scallions and cut out any wilted bruised parts.

If the onions are larger then a pencil in diameter, you can blanch them by immersing them in boiling water by holding the green parts and dunking the white section in for 30-45 seconds.

Pat the onions dry and rub with olive oil salt and pepper.  Lightly grill the onions until they begin to caramelize, this will only take a few seconds.

Recipe from Executive Chef John Robertson

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