Charred Spring Onion and Sesame-Chile Butter

Name: Charred Spring Onion and Sesame-Chile Butter
Yield: 4 servings
Ingredients: 1 6 spring onions; 1 1 tablespoon vegetable oil; 1 Kosher salt, freshly ground pepper; 1 2 tablespoons shichimi togarashi or 1 tablespoon crushed red pepper flakes; 1 1 teaspoon crushed red pepper flakes; 1 1 cup (2 sticks) unsalted butter; 1 room temperature

From the kitchen of Carly

Charred spring onions meet soft butter spiked with toasty shichimi togarashi and crushed red pepper. Spread this vibrant compound butter on bread, steaks, or vegetables. Make it ahead, chill it, and let it soften just before serving for maximum flavor impact.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 spring onions
11 tablespoon vegetable oil
1Kosher salt, freshly ground pepper
12 tablespoons shichimi togarashi or 1 tablespoon crushed red pepper flakes
11 teaspoon crushed red pepper flakes
11 cup (2 sticks) unsalted butter
1room temperature

Instructions

Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.