Spring Onion Vinaigrette I hardly ever measure out the ingredients for salad dressings, so feel free to “eyeball” it. Just be sure to taste and adjust before using. 1 to 2 spring onions, depending on size 4 thyme sprigs, leaves separated and stems discarded Kosher salt and freshly ground pepper to taste 2 tbsp. sherry vinegar 1 tsp Dijon mustard 1 tsp honey 6 tbsp. olive oil
Finely chop the bottom, whiter part of the spring onion. Be sure to save and use the green tops for another dish. Add the chopped onion, thyme leaves, salt, pepper, and vinegar to a pint mason jar (larger will work fine, too). Let sit for 10 minutes. Add the honey and olive oil and shake for about a minute or so.
Spring Onion Soubise From Root to Leaf by Steven Satterfield
“This velvety sauce is perfect with any protein or with roasted spring vegetables.”
2 tablespoons unsalted butter 2 spring onions, washed and roughly chopped, green tops reserved 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 cup dry white wine 1 cup heavy cream 1 sprig thyme
In a wide skillet over medium heat, warm the butter until foamy. Add the onions and season with salt and pepper. Cook until the onions are translucent, about 4 minutes; then add wine, cream, and thyme. Cover, reduce the heat to low, and cook until the onions are completely wilted, about 15 minutes. The cream may curdle from the acid in the wine, but that’s OK. Remove the thyme sprig. Stir in the reserved green tops. Transfer the mixture to a blender and blend until smooth. Taste for seasoning and adjust as needed.