Every spring, onions are among the first shoots of green to emerge when the soil thaws enough to allow for new growth. Alliums of all kinds come back year after year, and tend to be prolific.
The term spring onions can refer to any number of long, slender, vibrant green onions with little to no bulb. It can also refer specifically to the variety of onions that look like scallions on a larger scale, with white bulbs the size of a large marble. Depending where you are, you may be lucky enough to have access to ramps: garlicky alliums that are often referred to as wild onions or leeks, and can be foraged in wooded areas, mostly in Eastern Canada.
Once you have a bundle, whether from the store or your backyard, you can encourage new growth by sticking the stem ends in a small glass of water – the roots will grow longer while the green ends continue to grow upward to be snipped off and used as you need them. Divide the dough into four pieces and roll each into a rectangle as thin as you can – about 7x10 inches, with a long side facing you. Melt the remaining butter and brush some over the dough, then scatter with a quarter of the spring onions. Sprinkle with salt.
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