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Question by Daffodil: Can I substitute spring onions for regular onions in a tomato soup recipe?
The recipe calls for onions to be sauteed in olive oil and butter, then the tomatoes added. If I can substitute, what are the proportions? If I can’t, do you have a good tomato soup recipe that calls for spring onions as well as fresh tomatoes and basil?
Best answer:
Answer by brittme
Yes, you can but spring onions are a lot stronger than regular onions. You will use less than the recipe calls for and saute them a lot less time.
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Zucchini and Tomato Curry
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As the large zucchinis of summer continue to roll in it was time to create another recipe from scratch using what I had on hand in the kitchen. This time, a quick zucchini and tomato curry. Recipe and details on Veggin’ – www.megabeth.net/?p=6940
Sure, but sauté only the white part; use less than recipe.
Save the green part, chop & sprinkle on top when serving.
yes. but add extra onions if you are going to substitute.
Spring onions are stronger and have a more fresh taste.
TIP:
If you want them crunchier, fresher tasting, and stronger just add them at the end raw.
Yes you can.
yes for 1 onion use 6 of them
You can and it may be an improvement.
If you use only the white part of the spring onion, you can substitute it evenly by volume for the regular onion. Spring onions are a little sweeter and have a less sharp taste. If you find the finished soup needs a bit more onion punch, throw some of the sliced green part on top of the bowls. It’ll look pretty and be very tasty.
It’s a little easier if you’re talking about true spring onions, which have small bulbs, rather than scallions, which have a much smaller white part.
Most tomato soups are blended at some point. The green parts are more fibrous than the white parts, and if you try to blend them they’ll just turn ragged. It’ll taste fine, but it won’t be very attractive. So save them for the end.
It’ll taste a little different, but all you’re looking for is a bit of onion punch to contrast with the sweetness of the tomatoes. If you’re worried that it’ll lack flavor, add a clove of garlic or two with the onion to add a bit more sharpness. (Garlic and onions are related. So are tulips, actually, but you probably shouldn’t use tulip bulbs.)
I often substitute various onions in recipes, and I leave the proportions the same…the green onion/spring onion actually has a more subtle taste, and will go really well in your soup. I think your recipe will be really good…wouldn’t mind having you send that to me!
I would recommend against substituting spring onion for regular onions. Spring onions have a small bulb and nice long green stems. I looked at your recipe and it calls for 1 1/2 cups of onion chopped. You could use white onions, Vidalia onions, yellow onions and even red onions. All of these onions have large bulbs which will sweat nicely (when chopped) in oil and develop a sweet flavor as they turn translucent.
Spring onions would be great for sprinkling uncooked on top of the finished soup.
Good luck.