Butter-Braised Spring Onions with Lots of Chives

From the kitchen of Carly

Tender spring onions melt into buttery submission, their mild sweetness sharpening with fresh chives scattered on top. The reduced pan sauce coats everything in rich, savory gloss. Simple, elegant, and surprisingly satisfying as a side or light main.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 spring onions (about 1 pound), root ends trimmed
  • 14 tablespoons (1/2 stick) unsalted butter, divided
  • 1Kosher salt
  • 11/4 cup chopped fresh chives

Instructions

  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.

  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.