This article was written for Annabel & Grace, which is now part of Rest Less.
As we all know, onions are the base for so many recipes. However, Ottolenghi’s Miso Butter Onions are almost a meal in themselves. Caramelised onions in a creamy umami sauce that will be perfect with, for example, roasted chicken breasts and some dark green leafy veg. Thanks to Bumble for cooking these the other day and bringing them to my attention – we were all wowed by how moreish they were.
Ottolenghi-Inspired Miso Butter Onions
Two things are vital: the roasting tray must be big enough to fit 16 onion halves (if not, roast fewer, decreasing other ingredients proportionally) and these must be basted well, so they remain moist. Serve spooned over toast, mashed potatoes or rice, or with roast chicken. Serves 6 as a side.
8 medium onions, skinned (1.2kg)
100g unsalted butter, melted
100g white miso paste
- Heat the oven to 260C (240C fan)/500F/gas 10. Halve the onions lengthways, trim tops and a little off the bottom (you want the halves held together at the base).
- Whisk butter, miso and 600ml warm water until fully combined.
- Space apart the onion halves, cut side down, in a 40cm x 28cm high-sided baking tray or dish. Pour over the miso water, cover tightly with foil, bake for 20 minutes, then remove foil and turn onions cut side up. Baste well and cook on a lower temperature (around 170 fan), uncovered, for 45 minutes or longer, basting every 10 minutes, until very soft and deep brown.
- Carefully transfer to a platter, pouring sauce over. Serve at once.
Ottolenghi and and Ixta Belfrage’s book ‘Flavour’ can be purchased here from Amazon