Butter-Braised Spring Onions with Lots of Chives
from Bon Appetit
Ingredients:
- 8 spring onions (about 1 pound), root ends trimmed
- 4 tablespoons (1/2 stick) unsalted butter, divided
- Kosher salt
- 1/4 teaspoon chopped fresh chives
Directions:
- 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.
- Transfer onions to a plate. Simmer cooking liquid in skillet until reduced to 2 Tbsp., 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. Makes 4 servings.
If you can’t find true spring onions, use green onions or scallions instead. Shallots can approximate the milder flavor of baby garlic. If fresh chives are scarce, try growing your own – easy! And start looking for other aromatic allium cousins like leeks when the summer market gets rolling.
Asparagus Spring Onion Croque-Monsieur