Charred Spring Onion And Sesame-Chile Butter

• 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.

spring onions, vegetable oil, kosher salt, shichimi togarashi, red pepper, unsalted butter

Taken from www.epicurious.com/recipes/food/views/charred-spring-onion-and-sesame-chile-butter (may not work)