Prep 15 mins
Cook 0 mins
This is how we do butter in Texas! You just can’t have too much onion, and the cinnamon works with that sweet onion flavor so well. I created this for my website, Smoked 'n Grilled.
- Thinly slice green onions, using the bulb and most of the tops. I usually stop chopping once I get close to the end of the tops, as it gets pretty flimsy. I like the firmer part, but that’s strictly up to you and your preferences.
- Blend green onion, butter and cinnamon together.
- Refrigerate to allow it to set up nicely.
This was very easy and quite full of flavor. I used it on grilled rib eyes and asparagus. I could see where this butter would be good on EVERYTHING, even french toast! Made for PAC Spring 2012.