8 Ways to Butter Up Your Weekday Meals with an Oniony Spread

October 17, 2016

When Paula Disbrowe shared a recipe earlier this year for Steak and Eggs from Juliet Ristorante in Austin, Texas, it came accompanied by a darling little side called Charred Scallion Butter. Our test kitchen was almost more enamored by this butter than the rest of the dish. The butter required almost no prep at all and resulted in something that was slightly sweet from the onions and with just a bit of smoke from the charring.

It's something you can make on a Monday night with your eyes half closed. It'll give your meals a little boost, flavored enough on its own to get by without much else alongside chicken, roast vegetables, and pasta. This recipe makes about a quart of scallion butter, so unless you've got butter fiends in your house (it's ok—this is a safe space!), one batch should do it for the week.

Then keep it on hand the next 4 days for:

  • Instant morning upgrades. Add a tablespoon of the butter to the pan you're cracking eggs in, and swipe it on lingering toast.

  • Roasting a boatload of squash (and other errant alliums or potatoes). Mix the vegetables with a few tablespoons of melted scallion butter and stick everything in a 400°F oven for 30 to 40 minutes. Cook up some farro, pull out the crumbly cheese, and chop some parsley to toss in—and save some for a Not Sad Desk Lunch the next day, too.

  • Souping up your Marcella sauce. All you need is a can of tomatoes and an onion and you're ready to go—and let the scallion butter make a guest appearance. Your pasta will thank you.

  • Making a batch of all-butter pie crust. Swap in the scallion butter for the called-for unsalted. Fill it up with root vegetables, herbs, and cheese, and bake a savory pie you'll keep making all winter long.

  • Spatchcocking a chicken for roasting. Slather the scallion butter all over it, making sure to get it under the skin. Stick a few onion and lemon slices under there, too!

  • Staying simple. Top off an expertly cooked steak (several options here) with a pat of scallion butter and serve with french fries and a glass of red wine.

What'll you be mixing scallion butter into this week? Tell us in the comments below.

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

See what other Food52 readers are saying.

I love oysters and unfussy sandwiches.