Trimming the onions can be a little tricky, slice four of
them in half from stem to stem then remove the outer layer or two being careful
to leave the stem ends intact…they’ll what holds the onions together throughout.
Melt a half a stick of butter in a small sauce pan, then transfer
to a bowl and whisk together with three to four tablespoons of miso paste and
two cups of warm water. Pour the mixture into a large baking dish, arrange the
onions in the dish cut side down, cover tightly with aluminum foil, and bake
for 35 minutes.
Remove the foil, carefully turn the onions over and baste
well with the liquid in the bottom of the pan.
Bake for another 45 minutes basting occasionally. You’ll know they’re done when they’re brown
on top, and pierce easily with a knife.
Serve them along with every drop of the reduced sauce.
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