My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, June 21, 2012

Braised Spring Onions

You can use Vidalia or large green onions for this dish. They should be about the size of a golf ball with the green attached. They are delicious when braised this way, in butter and a little cooking liquid.

Makes enough to serve 4
print recipe

about 8 large spring onions, green attached, golf ball size
3 tablespoons unsalted butter
Salt and freshly ground black pepper
1/3 cup Chicken stock

Wash and trim the onions carefully, leaving about 6 inches of the green. Heat the butter in a large covered skillet until foaming but not browned. Add the onions, and roll them around in the butter so that they are coated all over. Season lightly with salt and pepper, then add the stock or water, and cover. Cook over very low heat, shaking the pan or tossing the onions periodically, until they are tender, about 5-7 minutes.

Remove the cover, and cook briskly, reducing the liquid in the pan so that it just coats the onions like a glaze. Taste for seasoning, and serve hot.


  1. i love this recipe. i have never made onions this way before. i can't wait to try this. i bet leeks would be good prepared this way too!


Note: Only a member of this blog may post a comment.