Since it is no longer Spring we will call these young onions. We have been finding delicious pleasure in cooking vegetables in parts, seeing the differences in textures and flavors within a whole. In the case of the young onion we broke it down into three main parts. The base end is cut off and split in half lengthwise. The top of the onion is removed, reserving the irregular end pieces to make flavored butter. We thinly sliced the tops like scallions and used them raw for making a dressing. The center cut of the onion is left in a large piece and is cooked producing a meaty, tender portion, which we refer to as the center cut. When we were in San Francisco we changed up the cooking for the center cut and cooked it sous vide at 85°C for 20 minutes, (time was short and 30 minutes would have been better). We finished them with a quick saute in an onion top and chermoula flavored butter. Delicious.
