Miso Butter Onions

These rich, delicious onions go really well with mashed potatoes or on the side with roasted chicken, but honestly are great standout on their own.

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.

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Ingredients and Recipe

Miso Butter Onions

Recipe Credit
Cookbook – Flavor: A Cookbook (p. 258)
Author – Yotam Ottolenghi
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 10 mins
Cook Time 1 hr 25 mins
Hands-Off Cooking Time 1 hr 20 mins
Total Time 1 hr 35 mins


  • 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
  • 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.


Put these onions on top of mashed potatoes to soak up the gravy and/or on the side with roasted chicken.
Author: Yotam Ottolenghi
Course: Dinner, Sides

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