Butter-Braised Spring Onions With Lots Of Chives
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Lay onions in a large skillet, trimming top of dark greens to fit
2
Add 2 tablespoons butter and 1/2 cup water to skillet; season with salt
3
Bring to a boil; cover
4
Reduce heat and simmer onions until greens are soft and bulbs are almost tender, 15-20 minutes
5
Uncover and cook, turning onions occasionally, until bulbs are completely tender, 5-8 minutes longer
6
Transfer onions to a plate
7
Simmer cooking liquid in skillet until reduced to 2 tablespoons, about 1 minute
8
Remove from heat and whisk in remaining 2 tablespoons butter
9
Return onions to skillet and turn to coat with sauce
10
Top with chives
11
Lay onions in a large skillet, trimming top of dark greens to fit
12
Add 2 tablespoons butter and 1/2 cup water to skillet; season with salt
13
Bring to a boil; cover
14
Reduce heat and simmer onions until greens are soft and bulbs are almost tender, 15-20 minutes
15
Uncover and cook, turning onions occasionally, until bulbs are completely tender, 5-8 minutes longer
16
Transfer onions to a plate
17
Simmer cooking liquid in skillet until reduced to 2 tablespoons, about 1 minute
18
Remove from heat and whisk in remaining 2 tablespoons butter
19
Return onions to skillet and turn to coat with sauce
20
Top with chives