The very definition of low effort/high impact. These onions are a revelation, and are perfect spooned over toast, mashed potatoes or rice, or with roast chicken.
Miso Butter Onions
These recipes have not been tested yet, but look promising.
Ingredients
- 8 medium onions, skinned
- 100g unsalted butter, melted
- 100g white miso paste
Directions
- 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 one litre of 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 35 minutes, then remove foil and turn onions cut side up.
- Baste well and cook, uncovered, for 45 minutes, basting every 10 minutes, until very soft and deep brown.
- Carefully transfer to a platter, pouring sauce over. Serve at once.
- 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.