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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']

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.
Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

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