Spring onions are very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible and are good either raw or cooked. They have a similar flavor to onions but are much milder. These are a great source of antioxidants that can help prevent heart disease and cancer. Here is a quick recipe: Place the spring onions in a baking pan. Drizzle the onions with olive oil and use your hands to distribute the oil over the onions. Season with salt and pepper. Bake for 30-35 minutes, shaking the pan halfway through until the onions are soft and golden brown.