This dish is the definition of ugly delicious. The rich, umami quality comes out in full force and sets off a taste bud explosion. This is an incredibly low effort, high impact side that complements many other dishes – this will be added to our repeat comfort food list and is perfect for a winter dinner.
Ingredients and Recipe
Miso Butter Onions
- Chefs Knife
- Measuring Spoons
- Measuring Cups
- Mixing Bowl
- Baking Dish (9 x 13-inch / 23 x 33cm high-sided)
- 8 small yellow onions (2⅔ lbs total) or 8 large shallots
- 7 tbsp unsalted butter (100g) melted
- ⅓ cup plus 1 tbsp white miso or other miso paste
- 4 cups warm water (1 quart / 1 liter)
- Preheat the oven to 425°F.
- Halve the onions or shallots lengthwise, discarding the skin, as well as the layer beneath if it is tough or dry. Trim the tops and a little off the bottom, but not too much – you want to try and keep the onion halves held together at the base.
- In a medium mixing bowl, whisk together the melted butter, miso and warm water until fully combined.
- Place the onion halves cut-side down and spaced apart, in a 9 x 13-inch / 23 x 33cm high-sided baking dish or pan and pour in the miso water. Cover with aluminum foil and bake for 35 minutes.
- Remove the foil and gently turn the onions over so they are cut-side up, keeping them intact. Baste the onions, then return to the oven, uncovered, for another 45-50 minutes until the onions are very soft, browned on top and the sauce has reduced to a gravy consistency.
- Carefully transfer the onions to a plate, pouring the sauce on the plate and serve immediately.
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