Butter Braised Spring Onions Recipe

Spring onions: Fresh, trimmed, and cleaned, these are the star of the dish, providing a mild onion flavor.

Butter: Adds richness and a creamy texture to the dish.

Chicken broth: Enhances the flavor and helps to braise the onions until tender.

Salt: Used to season the dish to taste.

Freshly ground black pepper: Adds a touch of heat and depth to the flavor profile.

When melting the butter in the skillet, make sure to do so over medium heat to prevent it from burning. Once the spring onions are added, keep an eye on them and turn them occasionally to ensure they cook evenly. This will help them absorb the butter and develop a rich, caramelized flavor. When adding the chicken broth, bring it to a gentle simmer rather than a rapid boil to allow the onions to cook slowly and become tender. This method ensures the spring onions are infused with the savory flavors of the broth and butter, resulting in a deliciously braised dish.

• spring onions - Substitute with leeks: Leeks have a similar mild onion flavor and can be used in the same way as spring onions.

• spring onions - Substitute with scallions: Scallions are very similar to spring onions and can be used interchangeably in most recipes.

• butter - Substitute with olive oil: Olive oil provides a rich flavor and is a healthier fat alternative to butter.

• butter - Substitute with ghee: Ghee has a higher smoke point and a nutty flavor, making it a great alternative to butter for braising.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option and provides a similar depth of flavor.

• chicken broth - Substitute with beef broth: Beef broth can add a richer, more robust flavor to the dish if you prefer a heartier taste.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can enhance the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile compared to regular table salt.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used if you want to add some spice to the dish.

• Allow the butter braised spring onions to cool completely before storing. This helps prevent condensation, which can make the onions soggy.
• Transfer the cooled onions to an airtight container. Glass containers with tight-fitting lids work best to maintain freshness.
• Store the container in the refrigerator. The spring onions will keep well for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled onions in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the onions are frozen solid, transfer them to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the onions in the refrigerator overnight. Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to refresh their flavor.
• Avoid reheating in the microwave, as it can make the butter separate and the onions lose their tender texture.
• If you have leftover chicken broth, freeze it in ice cube trays for easy portioning and future use in soups or sauces.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Once the butter is melted or the oil is hot, add the leftover spring onions.
  4. Stir occasionally and heat for about 5-7 minutes until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the spring onions in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, or until the onions are thoroughly warmed.

• Microwave Method:

  1. Place the spring onions in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional minute if necessary.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the spring onions in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the spring onions in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Skillet: A wide, flat-bottomed pan used for cooking the spring onions evenly over medium heat.

• Knife: Essential for trimming and cleaning the spring onions before cooking.

• Cutting board: Provides a stable surface for safely trimming and cleaning the spring onions.

• Measuring spoons: Used to measure out the butter accurately.

• Measuring cup: Used to measure the chicken broth precisely.

• Tongs: Handy for turning the spring onions occasionally while they cook.

• Lid: Used to cover the skillet, allowing the spring onions to braise and the broth to reduce.

• Stove: Provides the heat source for cooking the spring onions.

• Serving dish: For presenting the butter-braised spring onions once they are cooked and tender.

Prep ingredients in advance: Trim and clean the spring onions ahead of time to save minutes during cooking.

Use pre-made broth: Opt for store-bought chicken broth to cut down on preparation time.

Melt butter quickly: Use a microwave to melt the butter faster before adding it to the skillet.

Simmer with a lid: Cover the skillet to speed up the cooking process and ensure the spring onions become tender more quickly.

Batch cooking: Double the recipe and store leftovers for a quick reheat later in the week.