Photo ©Evie Saffron Strands
Unseasonably cold weather in Europe has meant a slow start to Spring crops but as we tiptoe into May, sweet, crisp Grelot Onions have arrived from France. A little later than our own Spring Onions, and more bulbous in shape than our own, they come in both white and red varieties. Their tops can also be used in the same way as chives.
It’s hard to think of a cuisine that doesn’t rely on Onions in some form or another. They have a particular affinity with butter, cream, cheese and anchovies. Trimmed Grelot onions can be eaten raw, or, sliced in half, can be brushed with olive oil and cooked on a hot griddle until softened to serve with roast and grilled meats. They cook to a sweet, caramel lushness in a tray of mixed roast vegetables and a silky sweetness in a French Provençal classic Spring Vegetable Barigoule. In Italy they would find their way into a dish of Vignarola right now – a spring stew of sliced onion, artichokes, broad beans and peas, though Italians would prefer their own Tropea spring onion in the mix. Expect to see French Grelot Onions, alternating with Italian Tropea Onions on our shelves for the next few weeks.