pikeletandpie.com

Spring onions

Olive oil

Salt and pepper

Lemon juice

Trim any wilted greens at the top of the spring onions and cut the root off – being careful to cut right at the bottom so the bulb stays together. Brush with olive oil. Put onions on a medium hot grill and cook, turning once, covered if possible, until grill marks appear on both sides and the  onion is tender all the way through, about 15 minutes. Sprinkle with salt and freshly ground black pepper to taste and spritz with lemon juice, if you like. From about.com, by Molly Watson.

From http://vegandinners.blogspot.com/

3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)

3/4 cup spring onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve. Serves 6.
From Bon Appétit,  April 1999.

Image by http://www.harvestwizard.com

vegetable oil (for the grill)
2 tablespoons olive oil
2 teaspoons soy sauce
2 cloves garlic, minced
1 teaspoon fresh lemon juice

1 pound spring onions, cut in half lengthwise

If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate. Slice the onions in half lengthwise. In a small bowl, whisk together the oil, soy sauce, garlic and lemon juice. Using a basting brush, lightly coat both sides with the oil mixture.  Put the onions cut side-down on the high-heat side of the grill. Continuing to baste the onions with the oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes.  Move the onions to the low-heat side of the grill and cook until the onions are tender and browned.

From www.cookthink.com.