serves 4


¼ cup almonds, coarsely chopped and toasted

2 tablespoons olive oil

6-8 spring onions, cut in half

½ lemon, juiced and zested

1 teaspoon sea salt

¼ teaspoon cracked black pepper, plus more for garnish

¼ cup white wine, Chardonnay or Sauvignon Blanc

1 tablespoon fresh thyme, leaves only

Sautéing spring onions brings out their already-sweet flavor and we topped these with toasted almonds and a hint of thyme to elevate this side dish.


Chop the almonds, and in a dry sauté pan, toast them on medium heat until golden brown, about 5 minutes. Set aside.

In a large sauté pan or skillet, heat the oil until hot over medium-high heat. Add onions (cut side down), lemon juice and zest, salt, and pepper and sauté, turning them over when they are browned, about 5 minutes each side. Add the white wine, and cook until the onions are tender and lightly browned and liquid is evaporated, about another 5 minutes.

Place the onions on a serving dish, sprinkle with the toasted almonds, cracked pepper and the fresh thyme.

Serve warm.