A surprisingly classy side dish that is also great for eating straight out of the pan.
Ingredients:
6 to 8 small yellow or Vidalia onions, peeled and halved
7 tablespoons melted butter (unsalted is better, but salted also works)
1/3 cup and 1 tablespoon of miso paste of choice (white has a milder, smoother flavor, but red adds a delicious deepness.)
1 quart of warm distilled or filtered water
Everything in place? Then it's time for instructions:
If you haven't yet peeled and halved your onions, do so now to make your life easier. Then preheat your oven to 500 degrees Fahrenheit.
Whisk together the miso paste, melted butter, and warm water in a bowl until it's fully mixed together with no lumps from the miso paste left visible.
Place your onion halves flat side down in a baking dish - make sure it has high sides. Pour the miso water over the onions, then cover with foil and bake for 35 minutes. Once that's done, take it out of the oven, remove the foil, turn the onions cut side up, and baste with the liquid. Be careful with this step, as they're already liable to start falling apart! Then bake them for another 40 to 50 minutes, taking them out and basting with the liquid again every 10 minutes. Once time is up, the onions should be soft with a deep brown on top, and the liquid should have become a thick, gravy-like consistency.
And it's done! These are great when served right away as a side with meat and rice, but they are a very tempting bite on their own. Enjoy!
This recipe is by Yotam Ottolenghi. I first saw it on food52's Instagram page, and the full recipe is also available on the food52 website. Check them both out!
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