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Belinda
Apr 6, 2026
I cut and freeze this so I have it on hand all the time for all meals. it’s the best way to have it all year round and fresh. really good flavour at the moment and it holds in the freezer.
Anneliese
Mar 28, 2026
personally love spring onions, easy way to elevate a dish and make it taste great. these are always fresh too!
angie D
Mar 28, 2026
Spring Onion Bunches feature crisp, vibrant green stalks and small white bulbs. These versatile onions offer a mild, fresh flavour with crisp texture. great addition to garden salad
paul Bradley
Mar 27, 2026
great for salads. very convenient and I love the flavour
mandy
Mar 24, 2026
nice and crisp and stayed fresh for over a week in the fridge.
maria d
Mar 3, 2026
these doting onions have been find to use, it’s a natural food item so there’s not a lot u can say
Michaela Vernum
Feb 27, 2026
Sometimes called spring onions, green onions, scallions or shallots whatever you call them, they're great cooked or raw. For salads, stir fries or garnish.
Belinda
Feb 14, 2026
super fresh and remained fresh for ages in the fridge
Access Visa
Feb 9, 2026
spring onion, is amazing product to use when in the kitchen, its always adds wonderful flavour and texture to my dishes, and its always adding a good green colour, best when fresh and flavourful
Carmen
Feb 6, 2026
Spring onions go perfectly in a fried rice. Chop them up finely & you’re good to go. Always fresh at Aldi.
Mel B
Feb 1, 2026
Fresh, quality spring onions that are on the chunker stalk side so make a great ingredient fo fried rice or stir fry noodles. Also perfect for sauces and garnishes as well!
Amy Sellars
Jan 31, 2026
always end up with way too many spring onions in a bunch, but better to have too many than too few! yummy addition to our haloumi salad for lunch
Jay
Jan 23, 2026
Spring onions are fresh and crisp with a mild onion flavour. They add a nice bite and colour to salads, stir-fries, and garnishes without being too strong.
Rach
Jan 22, 2026
what really stands out is their freshness. they add crunch and a clean taste to my dishes but they must be used fairly quickly so they dont go slimy
HJ
Jan 8, 2026
Spring onions are the quiet backbone of competent cooking. They don’t shout, they don’t dominate, and yet when they’re missing, everything tastes a bit unfinished — like a sentence without punctuation. Structurally, spring onions are doing double duty. The white base brings a mild, clean allium bite that sits somewhere between onion and shallot, while the green tops deliver freshness, grassiness, and a subtle sulphur note. One vegetable, two flavour registers. Efficient. Economical. Emotionally stable. Raw, they’re sharp enough to wake up a dish without hijacking it. Finely sliced spring onion in salads, salsas, or as a garnish adds contrast — crunch plus brightness — without the aggressive aftertaste you get from raw brown onion. They’re particularly good at cutting through fat: eggs, cheese, oily noodles, rich meats. This isn’t culinary poetry, it’s chemistry. Sulphur compounds interact with fats and reduce palate fatigue. Your mouth gets bored less quickly. Cooked, they soften into something sweeter and rounder. The whites caramelise lightly, the greens wilt into savoury silk. They shine in stir-fries, soups, omelettes, fried rice, and anywhere heat is applied briefly and with intention. Overcook them and they collapse into sadness, but that’s on the cook, not the onion. From a practical standpoint, spring onions are forgiving. They tolerate uneven knife skills. They don’t require peeling gymnastics. They cook fast, store decently in the fridge, and can be revived with a trim and a rinse even when they look mildly depressed. You can also regrow them in a glass of water, which feels smug and environmentally virtuous for minimal effort. Nutritionally, they pull their weight quietly. Low energy density, decent vitamin K and C content, plus antioxidant flavonoids common to the allium family. No one is curing anything with them, but they contribute without baggage. Their biggest strength is restraint. Spring onions know when to step forward and when to stay decorative. They elevate food without demanding centre stage, which is a rare quality in an ingredient. Final assessment: spring onions are reliable, versatile, and disproportionately useful for something that costs very little and asks even less. If your cooking regularly tastes “fine but flat,” spring onions are probably the missing link.
G
Jan 4, 2026
fresh and much cheaper than other stores. used these in some homage dumplings and they worked out great
MJC
Dec 29, 2025
These The Good Stuff Spring Onions from Aldi are nice, fresh and big. They were also much cheaper than those at Coles or Woolworths. I used them in a cold tomato soup and they are crisp and delicious.
SJ
Dec 13, 2025
Love onions！Healthy and tasty
inara
Dec 10, 2025
Long and fresh, they worked well in sauces.
DaniT
Dec 9, 2025
Great alrounder, especially if you want to finish off a dish and don't want that taste of onion to be left in your mouth.
martha pulgarin
Nov 27, 2025
la cebolla es fuente de sabor y es necesaria en nuestros alimentos para comer en huevos en ensaladas no puede faltar en nuestra mesa
Monica
Nov 25, 2025
These spring onions were fresh and free from any blemishes. They were crunchy and flavourful and tasted great in a stir fry.
Tori
Nov 22, 2025
always good quality, very affordable too. great in omelettes, dumplings, etc.
Karthik Ramanathan
Nov 22, 2025
They are mild flavoured, tender which can be used in salads, stir fries and soups. The green parts can be chopped and used like chives. Grill them for a sweet and tender side dish, sauté as a base for other dishes, or add to scrambles and soups.
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