Here we have Miso Onions by Ixta Belfrage&Ottolenghi from their book „Flavor“. After 2-3 years, last time I made it, I was again impressed how sublime this dish is. The gravy was such delicious. Perfect as a side dish or even solo.
Note, I reduced the butter and water amount (100g+1litre) of the original recipe.
Ingredients
1 kg yellow onions
50g unsalted butter
100g White Miso Paste
0,75l water
Preparation
Preheat the oven to 240°C fan.
Halve the onions lengthways, discarding the papery skin, as well as the layer beneath if it is tough or dry. Trim the tops, and a little off the bottom (not too much – you want to ensure the onion halves stay held together. Cut side down on a baking form.
Combine butter, Miso paste and 1 liter water in a sauteuse and let it melt on very low heat.
After 5min add it to the onions. Finally add some alu foil on top. And put in the oven for 35min
After 35min remove the foil and put it back to the oven for 45min. And turn the onions cut side up. Also brush the onions every 10min with liquid.
Ready to serve, alone or as a side dish
