HAPPY EARTH DAY...
Call me crazy, but I'm so excited about my bulb onions, that arrived in my veggie box yesterday (I get excited over the little things). I can't wait to throw them on the grill this weekend, and try out this idea that Grow Alabama shared.
Here's a way to give a little extra plate-space for the bulb onion. A tasty side to most any dish!
2 bunches spring onions
Olive oil for brushing
Salt and pepper
2 ounces feta cheese
Heat a grill or grill pan to low heat. Trim off and discard just the inedible portion of the root of each onion, making sure to leave enough at the bottom to hold the onion together. Then trim off the dark green tops of the onions and reserve. Slice the bulb and light green portion of each onion in half lengthwise from root to tip.
Brush each onion half and the greens on all sides with olive oil and sprinkle with salt and pepper. Place the onion bulbs on the grill, cut-side down. Grill for about 5 minutes, depending on the size of the onion, until lightly charred on the underside and beginning to soften. Turn and grill 2 to 5 minutes more, until the whole onion is softened and nicely charred. Remove the bulbs to a plate and place the dark greens on the grill. Cook for just a minute or so per side, watching carefully, until nicely charred but not burned. (Alternatively, you can reserve the greens to use raw in another dish.)
Plate the onions and sprinkle with a bit of additional salt, a drizzle of lemon juice, and some crumbled feta cheese.