Butter-Braised Spring Onions with Lots of Chives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- kosher salt
- 1/4 cup chopped fresh chives
- 8 spring onions (about 1 pound), root ends trimmed
- 4 tablespoons (1/2 stick) unsalted butter, divided
- Carbohydrate 8 g(3%)
- Cholesterol 31 mg(10%)
- Fat 12 g(18%)
- Fiber 3 g(12%)
- Protein 2 g(4%)
- Saturated Fat 7 g(37%)
- Sodium 304 mg(13%)
- Calories 138
Preparation 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 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.
Preparation 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 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.
