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Charred Spring onion Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This charred spring onion butter is a versatile vegetarian staple that brings a sophisticated, smoky depth to almost any savoury dish. By blackened the onions in a dry pan, you unlock a sweet yet charred flavour that contrasts beautifully with the zesty freshness of lime and creamy unsalted butter. It is an effortless way to add a gourmet touch to your home cooking with just a handful of simple ingredients.

Perfect for prep-ahead entertaining, this flavoured butter can be stored in the fridge for up to a fortnight. Try melting a generous slice over a hot griddle-pan steak, tossing it through steamed seasonal greens, or spreading it onto warm corn on the cob. It also makes a brilliant addition to a weekend brunch when dolloped onto poached eggs or toasted sourdough.

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Ingredients for Charred Spring onion Butter

  • 2 bunches spring onions, trimmed, halved crosswise

  • 2 teaspoons finely grated lime zest

  • 1 teaspoon fresh lime juice

  • 240ml (2 sticks) unsalted butter, room temperature

  • Kosher salt, freshly ground black pepper

How to make Charred Spring onion Butter

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Heat a large cast-iron skillet over high until smoking hot. Add spring onions and cook, turning occasionally, until evenly blackened, 8–10 minutes. Transfer to a cutting board and let cool; coarsely chop.

Mix spring onions, lime zest, and lime juice into butter in a medium bowl until evely blended; season with salt and pepper.

Butter can be made 2 weeks ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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