These are some simple, small, sweet spring onions I found at the food market just a few days ago. They were so tempting I couldn't resist the idea of making a succulent, steaming spring onion soup. Then I opted for something equally delicious, or even more so. So I baked some open-faced puff pastry parcels filled with mozzarella, béchamel sauce, and crispy spring onions, which have been boiled for a few minutes and then grilled in the oven. The contrast between the sweetness of the spring onions and the savory flavors of the other ingredients makes this dish truly distinctive. Would you try it?
