Ingredients
Serves 4
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 pounds spring onions (or yellow onions), trimmed and thinly sliced
- 2 1/2 teaspoons coarse salt
- 1 1/4 cups homemade or low-sodium store-bought chicken stock
- 2 cups water
- 8 pieces crisp flatbread, for serving
Description
Spring Onions Look Like Scallions But Have A Larger, Rounder Bulb. If They Are Unavailable, Use Yellow Onions.
Martha Stewart
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