While cured onions -- the ones you know and love with the paper-y skin and pungent bite -- are available all year round, fresh onions like these are a delicacy of the spring and summer! When they’re freshly picked, onions contain sugars that give them a milder, sweeter flavor and aroma, and their skins are more tender. Use them in any way you would a cured onion, but definitely try them raw in a salad to experience their delicate profile! Unlike cured onions, you'll want to store these in the fridge like you would scallions or green garlic. Char or grill; garnish stir-fries or tacos; blend into a sauce.