Butter-Braised Spring Onions

Butter-Braised Spring Onions

Spring onions have a delicate, sweet, onion flavor and this dish, with a caramelized butter sauce, makes a perfect side.


serves 2-4


6 spring onions, bottom root trimmed

¼ cup (½ stick) butter, divided

½ cup water

½ teaspoon sea salt

⅛ teaspoon fresh cracked pepper

2 tablespoons parsley, finely minced



Lay the spring onions a single layer in a large skillet, trimming the top greens to fit if needed. Add half the butter and the water to skillet; season with salt and pepper. Bring to a boil and cover. Reduce heat to medium/low and simmer the onions until the bulbs are almost tender, about 15-20 minutes. Uncover and cook, turning the onions occasionally, until bulbs are completely tender, about 5-8 minutes longer.

Take the onions out of the skillet and set aside. Simmer the cooking liquid in skillet until reduced to 2 tablespoons, about 1 minute. Remove from heat and whisk in remaining butter. Return the onions to the skillet and turn to coat with sauce. Top with fresh parsley.

Serve hot alongside your favorite entrée or atop some rice or hearty grains.


vegetable plate

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