24 Nov Miso and Brown Butter Roasted Onions
This Miso and Brown Butter Onions recipe was a total revelation for me. I adapted it from Yotam Ottolenghi’s new book Flavor and its taste and texture completely blew my mind. I always knew that roasted onion is a beautiful addition to almost any savory dish, but I never thought it could be a bountiful dish on its own. These tender, sweet, and umami onions are a great side dish for the holiday season. I will be serving them on Thanksgiving with my favorite Roasted Hasselback Butternut Squash, but they are also a great fit for the Christmas table. I can easily imagine them with my Grandma’s Duck or splendid roasted ham.
Take your time with these onions and don’t rush the process. Let them slowly caramelize and become tender and juicy. I already can’t wait to hear your thoughts on this recipe. Hopefully, you’ll like these Miso and Brown Butter Onionsas much as I do! Happy holidays, friends!
Miso and Brown Butter Roasted Onions
- 6 medium onions peeled and halved
- 1 stick unsalted butter
- 4 tablespoons white miso paste
- 2 cups warm water
- Place a rack in the upper third of the oven; preheat the oven to 425°.
- Melt the butter in a small saucepan. Cook the butter for about 5 to 6 minutes, stirring frequently, until it becomes beautifully golden and starts smelling nutty and sweet. Remove from the heat and pour to a mixing bowl. Let cool for a few minutes.
- In a small bowl, whisk the miso and water and pour in the brown butter. Mix well until combined.
- Place the onion into the baking dish or dutch oven, cut side down. Pour the miso liquid over the onion. Cover the dish with a lid or aluminum foil and roast in the oven for 30 minutes.
- Then uncover the dish and flip the onion cut side up. Roast for 40 to 50 minutes, basting the onions from time to time until the onions are very tender and caramelized. Remove the dish from the oven.
- Serve the onions warm, drizzled with the reduced miso-butter sauce.