8 spring onions (about 1 pound), root ends trimmed
4 tablespoons (1/2 stick) unsalted butter, divided
Kosher salt
1/4 teaspoon chopped fresh chives
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 Tbsp., 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 fresh chives.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 30 of 2014.