Charred Spring Onion and Sesame-Chile Butter

Name: Charred Spring Onion and Sesame-Chile Butter
Yield: Makes about 2 cups
Ingredients: 6 spring onions; 1 tablespoon vegetable oil; Kosher salt, freshly ground pepper; 2 tablespoons shichimi togarashi or 1 crushed red pepper flakes; 1 teaspoon crushed red pepper flakes; 1 cup (2 sticks) unsalted butter, room temperature

Andrew KnowltonMakes about 2 cupsSource

condiment spring onion spring gluten-free vegetarian

Charred Spring Onion and Sesame-Chile Butter

Ingredients

6 spring onions

1 tablespoon vegetable oil

Kosher salt, freshly ground pepper

2 tablespoons shichimi togarashi or 1 crushed red pepper flakes

1 teaspoon crushed red pepper flakes

1 cup (2 sticks) unsalted butter, room temperature

Method

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.

Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.

Do Ahead: Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.