Why are green onions (aka spring onions) mainly sold here with huge bulbs and gnarly green sprouts? Yeah, I know you can find young green onions in some high-end grocery stores, but why do most spring onions look like they were raised next to the nuclear plant?
(After seeing the white/yellow onion discussion only recently, I felt the need to add this thread. I, too, wish I could find larger onions when I need them for certain recipes.)
good fertilizer ???!!! more for less???? maybe they aren't spring onions. Ask the food counter, they should know.
Spring onions, which are mostly available here, are just that - onions in their natural developmental state in spring...or young onions. The thinner variety I think you are looking for are also sometimes referred to as spring onions or green onions. In reality, they are scallions. True scallions are generally long and straight, and they are readily available in most Asian stores...Mostly, scallions, young leeks, spring onions, etc are interchangeable in recipes. March and April are the best time in Switzerland to use them...after that they become a bit harsh. You can always simply use chives, bärlauch , young leeks, shallots, etc...
Jack