Butter-Braised Spring Onions with Lots of Chives

Quick and easy, plus a nice change for a side dish.

• jacqueline36

• Long Island, NY

• 3/31/2017

These are absolutely delicious, I have made them several times and like to cook them until the spring onions are quite soft. The sauce caramelizes and is really decadent for such a simple set of ingredients. Fantastic alongside so many dishes like filet mignon, salmon, chicken, roasted turkey, and sometimes I serve them with Rancho Gordo beans. Delicious.

• drositano

• Los Gatos, CA

• 3/1/2015

i have made this twice, both times with scallions, as that was on sale and looking fresh and crisp. the first time i overcooked a bit, and the liquid in the pan really caramelized and it was wonderful (forgot what i served it with, but most likely chicken of some sort). the second time i did not get a chance for the spring onions to cook down as much as before, but it was more like the cooking time on the recipe (served with beef tenderloin, yum!). i preferred the 'overcooked' way, as there were crispy brown bits of onion in the pan, and the flavor was deeper and more complex. i will be bringing this again and again to holiday dinners as a quick side to cut rich mains. easy and impressive!

• oneillka

• richmond, va

• 1/2/2014

We thought this was really good...we had purple onions which were really pretty with the green and butter sauce....We don't cook with a lot of butter; so we'd suggest reducing the butter. Also, it's important to reduce the cooking time. Our spring onions were cooked in 10 minutes. We served this with salmon and the sauce was really good on that; might add capers/lemon next time to enhance the butter sauce. Yummy and worth trying!!

• graceleah

• Oakland, CA

• 4/23/2013