Spring onions, green (baby) garlic, and chives are some of the earliest signs that spring has arrived. When you see them at the farmers market, you need to grab them quick as they don’t last into the summer. And once you have them, make something wonderful to celebrate nature starting another year of good and growing things.
Butter-Braised Spring Onions with Lots of Chives
from Bon Appetit
- 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 chives. Makes 4 servings.
If you can’t find true spring onions, use green onions or scallions instead. Shallots can approximate the milder flavor of baby garlic. If fresh chives are scarce, try growing your own – easy! And start looking for other aromatic allium cousins like leeks when the summer market gets rolling.