Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, December 28, 2020

Miso Butter Onions


If you still haven't decided what your making for NYE, these miso butter onions are umami perfect!  And this is the simplest Ottolenghi recipe I’ve ever come across.  Start by preheating your oven to 500.

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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