Butter-braised spring onions with lots of chives from Bon Appétit Magazine, May 2013: The American Travel Issue (page 94) by Christopher Hirsheimer and Melissa Hamilton

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Notes about this recipe

  • imaluckyducky on April 24, 2017

    Simple, economical side dish that packs a big impression. The spring onions become a sweeter iteration of their raw form, with a pleasantly mellow onion undercurrent. Beautiful as is, or finished with a squeeze of fresh lemon. Will make again.

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