First Course

Charred Green Onion Butter

This is a perfect entertaining recipe – you can make it a couple of days ahead, it’s easy, and delicious. And just make sure people know that it’s butter. Guests tend to think it’s a dip and scoop an ice cream scoop-size of it onto their slice of bread. But of course, I wouldn’t stop you if that’s what you want to do. I first had this at Underbelly, a modern restaurant in Houston, featuring local ingredients with Southern and Asian twists, and my version is below.


Charred Green Onion Butter, more than enough for a small dinner party appetizer

1 stick of butter (good quality butter), softened

2-3 bunches of green onions

1 head of garlic

Salt to taste

Good quality bread

Preheat the oven to 400 degrees. Chop the top off of the garlic head, so most of the cloves are  exposed. Drizzle with a little olive oil, and wrap completely in aluminum foil. Roast in the oven for about an hour, or until the garlic is fragrant and can easily be scooped out of the skin with a spoon.  Remove the garlic, and chop into a paste.

photo (3)

Remove the stems from the green onions and trim the tops. Slice them in half, and the white halves again lengthwise. Heat about 2 tablespoons of canola oil in a saucepan over high heat. Add half of the green onions. Stir, and lower the heat if you need to. Cook until onions begin to soften and ends begin to char. You do want to keep some green. Repeat with the second batch.  When done, chop the onions into small pieces.

Mix the chopped onions and garlic to taste into the butter. You should have a high ratio of onion to butter. Season with salt, and serve with good quality bread.



2 responses to ‘Charred Green Onion Butter

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