Spring onion, green onion, scallion. This lovely green herb is a true Rockstar and she’s everywhere. The Japanese can slice them so thinly for the most beautiful garnish to the chawanmushi. The Hong Kong chef throws them carelessly over a bowl of congee. The Malays sprinkle them to our Mee Rebus, Mee Soto, Mee everything.
I chop a few and throw them into my dough along with some feta cheese for a sharp twist to the sweet onion. But once baked, all the butter mellows down the feta and the scallion gains some caramelization making this an absolute delight!