Name: Butter-Braised Spring Onions with Lots of Chives
Cook time: 10 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 8 spring onions (about 1 pound), root ends trimmed; 4 tablespoons (1/2 stick) unsalted butter, divided; Kosher salt; 1/4 cup chopped fresh chives

Active Time
10 minutes
Total Time
30 minutes

Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a buttery sauce, and fresh chives deliver a high note to finish.

Ingredients

Makes 4 servings

8 spring onions (about 1 pound), root ends trimmed

4 tablespoons (1/2 stick) unsalted butter, divided

Kosher salt

1/4 cup chopped fresh chives

Preparation

Step 1
Lay onions in a large skillet, trimming top of dark greens to fit. Add 2 tablespoons butter and 1/2 cup water to skillet; season with salt. Bring to a boil; cover. Reduce heat and simmer onions until greens are soft and bulbs are almost tender, 15-20 minutes. Uncover and cook, turning onions occasionally, until bulbs are completely tender, 5-8 minutes longer.
Step 2
Transfer onions to a plate. Simmer cooking liquid in skillet until reduced to 2 tablespoons, about 1 minute. Remove from heat and whisk in remaining 2 tablespoons butter. Return onions to skillet and turn to coat with sauce. Top with chives.

Leave a Review

Reviews (4)

Quick and easy, plus a nice change for a side dish.
- jacqueline36
- Long Island, NY
- 3/31/2017
These are absolutely delicious, I have made them several times and like to cook them until the spring onions are quite soft. The sauce caramelizes and is really decadent for such a simple set of ingredients. Fantastic alongside so many dishes like filet mignon, salmon, chicken, roasted turkey, and sometimes I serve them with Rancho Gordo beans. Delicious.
- drositano
- Los Gatos, CA
- 3/1/2015
i have made this twice, both times with scallions, as that was on sale and looking fresh and crisp. the first time i overcooked a bit, and the liquid in the pan really caramelized and it was wonderful (forgot what i served it with, but most likely chicken of some sort). the second time i did not get a chance for the spring onions to cook down as much as before, but it was more like the cooking time on the recipe (served with beef tenderloin, yum!). i preferred the 'overcooked' way, as there were crispy brown bits of onion in the pan, and the flavor was deeper and more complex. i will be bringing this again and again to holiday dinners as a quick side to cut rich mains. easy and impressive!
- oneillka
- richmond, va
- 1/2/2014
We thought this was really good...we had purple onions which were really pretty with the green and butter sauce....We don't cook with a lot of butter; so we'd suggest reducing the butter. Also, it's important to reduce the cooking time. Our spring onions were cooked in 10 minutes. We served this with salmon and the sauce was really good on that; might add capers/lemon next time to enhance the butter sauce. Yummy and worth trying!!
- graceleah
- Oakland, CA
- 4/23/2013