Fresh (or "spring") onions are freshly harvested, and mellower and sweeter than cured storage onions.
Fresh onions will keep in a bag in your fridge for 1-2 weeks.
You can slice fresh onions lengthwise (with greens attached) and grill or roast them. They’re perfect for salsas. Try them thinly sliced, macerated (marinated) in vinegar or lemon and then added to salads. Fresh onions are wonderful sauteed with summer squash, made into a summer squash casserole, or baked in a savory vegetable galette (alongside summer squash, kale, chard, or fennel).
Farro with Spring Onions, Walnuts, & Asparagus (if it isn’t asparagus, sub in another vegetable)
Quick Pickles Spring Onions (for burgers, tacos, or sandwiches)
Early Summer Abundance Bowl (she uses scallions, but fresh onions work well too)
Pasta Primavera (sub snap peas for fava beans & use whatever spring veggies you have)