I must have passed at least 5 farmers selling spring onions the other day, but for some reason none caught my eye until this bunch said "psst. How about taking us home and sauteing us up with a little thyme and white wine?" Maybe it was the fact that they were in a flower stand, but all of the pretty flowers were being snatched up by women who were faster than I was. At any rate, they won. I served these with a roasted chicken, my first in about 6 years, which I'll write about when I have a little more time.
Sauteed Spring Onions with Riesling and Thyme
1 bunch - about 8 - spring onions, sliced in half lengthwise, with a good part of the green still attached
1 tbsp canola oil
1 sprig thyme, leaves stripped off
1/4 cup white wine - whatever's in the fridge - I happened to have Riesling
salt
pepper
Preheat the oil in a small saute pan over medium heat until hot. Carefully add the onions, cut side down, and allow them to saute for about 4-5 minutes, to make sure they caramelize nicely. Sprinkle with salt, pepper and thyme, and then deglaze the pan with the wine, shaking the onions around gently - you want them to come loose from the pan, but you don't want all of their layers to become detached. After about 1 minute, the wine should have cooked to a nice glaze over the onions. Serve hot!
