butter braised spring onions

  • 8 spring onions, greens on but root ends trimmed
  • 4 tablespoons unsalted butter, divided
  • Kosher salt

Place onions in a large skillet, trimming the dark green ends to fit. Add 2 tablespoons of butter and ½ cup of water. Season with salt. Bring to a boil, cover. Reduce heat and simmer onions until greens are soft and bulbs are almost tender, about 15-20 minutes. Uncover and cook, turning occasionally, until bulbs are tender. About 8-10 minutes more. 

Transfer onions to a plate. Simmer to reduce cooking liquid to about 2 tablespoons. Remove from heat and add in remaining butter. Return onions to the pan and coat with sauce. Transfer to platter and serve.