Charred Spring Onion and Sesame-Chile Butter Recipe

Charred Spring Onion and Sesame-Chile Butter Recipe

  • 6 spring onions
  • 1 tablespoon vegetable oil
  • Kosher salt, freshly ground pepper
  • 2 tablespoons shichimi togarashi or 1 tablespoon crushed red pepper flakes
  • 1 teaspoon crushed red pepper flakes
  • 1 cup (2 sticks) unsalted butter, room temperature
  1. Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
  2. Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
  3. Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
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