Spring onions begin to appear in late February. They look like pregnant scallions but are actually immature onions, harvested before the bulbs are fully formed.
The best spring onions are of the sweet Vidalia variety. Their sugar content mimics that of an apple; sweet enough to eat raw, but infinitely better when caramelized with just a bit of butter and a sprinkle of salt.
Because of their high water content, my preferred method of caramelization is dry heat. I split them in half lengthwise, lay them out in a single layer–but crowded together–on baking sheets. A sprinkling of salt draws out their moisture, while a brushing of melted butter keeps them from drying out. After a half hour or so in a 350F oven, and a few turns, they come out as a contrast of textures: soft and unctuous at the bulb, crisp and brittle at the tops, all of it sweet as candy.
Sometimes, when I want a more melting texture, I cook them on top of the stove, slowly sweating them until they release their moisture, then turn up the heat to caramelize the sugars.
This time, I've combined the methods, starting them on top of the stove until soft and golden, then spread them out on silicone and baked at 200F until they dried into nutty-sweet clusters and flakes that can only be described as granola-y.
Now, I'm wondering what else can be granola-ized.
Playing with Fire and Water 