Caramelized Spring Onions

Caramelized Spring Onions

Slow-cooked spring onions turn silky and sweet, deepening into a rich amber-brown side dish.

Total 40 min Makes 4 servings Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Whole spring onions are trimmed and braised low and slow in butter until soft, sweet, and caramelized at the edges. The technique coaxes out natural sugars for a mellow, savory-sweet flavor, making these a versatile side for roasted meats or a topping for grain bowls and toasts.

Ingredients

  • 2 bunches spring onions, trimmed and halved lengthwise
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup vegetable stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Trim the root ends and any tough dark green tops from the spring onions, then halve each one lengthwise and rinse well.

  2. Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter melts and foams.

  3. Arrange the spring onions cut-side down in the skillet in a single layer and sprinkle with the sugar, salt, and pepper.

  4. Cook undisturbed until the cut sides turn golden brown, 5 to 7 minutes.

  5. Flip the onions, add the vegetable stock and balsamic vinegar, and reduce the heat to low.

  6. Cover and simmer gently, stirring occasionally, until the onions are very tender and deeply caramelized, 20 minutes.

  7. Uncover and increase the heat slightly to cook off any remaining liquid, letting the onions turn a deep amber-brown, about 3 minutes.

  8. Taste and adjust seasoning with additional salt and pepper, then transfer to a serving dish.

Rate this recipe

★ 3.7 (1)

Caramelized Spring Onions

Whole spring onions are trimmed and braised low and slow in butter until soft, sweet, and caramelized at the edges. The technique coaxes out natural sugars for a mellow, savory-sweet flavor, making these a versatile side for roasted meats or a topping for grain bowls and toasts.

40 min 4 servings 110 cal

Ingredients

  • 2 bunches spring onions, trimmed and halved lengthwise
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup vegetable stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Trim the root ends and any tough dark green tops from the spring onions, then halve each one lengthwise and rinse well.

  2. 2

    Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter melts and foams.

  3. 3

    Arrange the spring onions cut-side down in the skillet in a single layer and sprinkle with the sugar, salt, and pepper.

  4. 4

    Cook undisturbed until the cut sides turn golden brown, 5 to 7 minutes.

  5. 5

    Flip the onions, add the vegetable stock and balsamic vinegar, and reduce the heat to low.

  6. 6

    Cover and simmer gently, stirring occasionally, until the onions are very tender and deeply caramelized, 20 minutes.

  7. 7

    Uncover and increase the heat slightly to cook off any remaining liquid, letting the onions turn a deep amber-brown, about 3 minutes.

  8. 8

    Taste and adjust seasoning with additional salt and pepper, then transfer to a serving dish.