The Abridged version:

• Zoe B. Soderstrom’s spring onion dip uses the alliums’ delicate greens as well as their sturdy bulbs.
• It pairs excellently with salty potato chips or crunchy vegetables, making it ideal for a Super Bowl watch party or lazy night on the couch.
• You can substitute scallions if you’re unable to find spring onions, though they are slightly different from each other (as well as green onions).

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This is Cooking In Season, a biweekly series from local recipe developer Zoe B. Soderstrom using seasonal produce available at Sacramento-area farmers markets. 

One of my favorite parts of a farmers market is finding produce and bakery goods that rarely appear on typical grocery store shelves. It feels like an unfiltered view of what’s truly in season, with access to ingredients that haven’t been narrowed down to what generally “makes the cut.”

Lately, I’ve noticed an abundance of spring onions, both red and white, which many people commonly mistake for scallions or green onions. The confusion is understandable. In places like the United Kingdom, what we refer to as green onions or scallions are often called “spring onions.”

True spring onions, however, tend to have a thick, almost leek-like bulb and a more intense flavor than their lookalikes. At the same time, they’re sweeter and mellower than a standard yellow or white onion, making them a useful hybrid for moments you want something in between.

With their delicate greens and sturdy white bulbs, they offer a two-for-one ingredient, with each part serving a different purpose in a dish.

Spring Onion Dip

Yield: about 2 cups
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes (plus 1 hour of chilling)

The secret ingredient to this dip is the preparation. The spring onion whites caramelize until golden brown, sweet and jammy, while the greens char, lending a subtle smokiness. The result is a complex dip made for salty potato chips or a crunchy veggie platter. If you can’t find spring onions, equal parts scallions work just fine. For a lighter, tangier version, swap Greek yogurt for sour cream.

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Ingredients

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1½ pounds spring onions (about 4 bunches)

1 tablespoon olive oil

1¼ teaspoons kosher salt, divided

4 tablespoons salted butter

5 ounces room-temperature cream cheese

1 cup sour cream

6 tablespoons full-fat mayonnaise

¼ teaspoon ground black pepper

Paprika, for serving

Instructions

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Step 1

Position an oven rack about 6 inches below the broiler, then set the broiler to high.

Step 2

Cut the spring onions in half, separating the whites from the greens. Place the greens on a sheet tray and toss them with olive oil and ¼ teaspoon of salt. Broil for 5 to 6 minutes, until wilted and slightly blackened. Set aside to cool.

Step 3

Thinly slice the spring onion whites, discarding the roots. Melt the butter in a large sauté pan over medium-low heat. Add the spring onion whites and ¼ teaspoon of salt. Cook, stirring occasionally, until soft, golden brown and jammy, about 30 minutes (see Note).

Step 4

In a medium mixing bowl, beat the cream cheese until smooth. Add the sour cream, mayonnaise and remaining ¾ teaspoon of salt, whisking until no lumps remain.

Step 5

Thinly slice the cooled greens and stir them into the cream cheese mixture. Add the caramelized spring onions and black pepper, stirring until combined. Taste and adjust with additional salt if needed. Sprinkle with paprika. Refrigerate for at least 1 hour to allow the flavors to develop.

Step 6

Let the dip sit at room temperature for 15 minutes before serving.

Note

If dark bits begin forming on the bottom of the pan while cooking the onions, add ¼ cup of water and scrape the bottom of the pan to release them. Repeat as needed to prevent burning and to build flavor.

Zoe B. Soderstrom is the writer and recipe developer behind Cooking In Season, a biweekly column featuring recipes made from the Sacramento region’s seasonal produce. She runs the popular Substack page Restaurant Dropout and previously worked in Bay Area restaurants after graduating from culinary school.