Ottolenghi MISO ONIONS

Epicurean Exploits - Food and Recipes
1

Delicious side-dish from the book Flavour by Ottolenghi&Ixta Belfrage. Worked great yesterday with Char Siu Pork, but will work with any meat and/or solo.

Ingredients

1-1,2kg yellow onions
100g unsalted butter
100g White Miso Paste
1 liter water

Preparation

  1. Heat the oven to 220-240 C. Halve the onions lengthways and remove the onion skin and a little bit of the bottom. But you want the halves held together by the bottom. Cut side down on a baking form.

    IMG_3581
    IMG_35814032Ă—3024 2.26 MB

  2. Combine butter, Miso paste and 1 liter water in a sauteuse and let it melt on very low heat.

    IMG_3582
    IMG_35824032Ă—3024 2.06 MB

  3. After 5min add it to the onions. Finally add some foil on top. And put in the oven for 35min

    IMG_3589
    IMG_35893935Ă—3019 1.93 MB

  4. 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.

    IMG_3590
    IMG_35903953Ă—3023 1.97 MB

  5. Ready to serve.

IMG_3594
IMG_35943894Ă—3022 2.24 MB

„Goodbye, America. It was nice knowing you.”

Philip Pullman

1 Like
2

That looks and sounds fantastic, Martin. Do you spoon some of the sauce over the onions on the plate when served?

I could do without the, “Goodbye, America…” bit, but whatever.

1 Like