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
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.