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Bon Appétit

Butter-Braised Spring Onions with Lots of Chives

By Melissa Hamilton and Christopher Hirsheimer

4.5

(5)

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Butter-Braised Spring Onions with Lots of ChivesHirsheimer & Hamilton

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.

Recipe information

  • 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

Preparation

  1. 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.

TagsSpring OnionOnionRoot VegetableVegetableChiveHerbs & SpicesSideDinnerNut FreeGluten FreeVegetarianEasy5 Ingredients or Fewer30 Minutes or LessBraiseEasterSpringBon Appétit

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