5 Ingredients or Fewer

Miso Butter Onions

by:
October 15, 2020
10 Ratings
Photo by Jonathan Lovekin
Author Notes

Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Food52

Watch This Recipe
Miso Butter Onions
  • Prep time 15 minutes
  • Cook time 1 hour 25 minutes
  • Serves 6 as a side
Ingredients
  • 8 small onions or 8 large shallots (about 5 1/4 ounces / 150 grams each; 2 2⁄3 pounds / 1.2 kilograms total)
  • 7 tablespoons (100 grams) unsalted butter, melted
  • 1/3 cup plus 1 tablespoon (100 grams) white or other miso paste
  • 1 quart (1 liter) warm water
In This Recipe
Directions
  1. Heat the oven to 500°F (240°C fan).
  2. Halve the onions or shallots lengthwise, 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 at the base).
  3. In a medium bowl, whisk together the melted butter, miso, and warm water until fully combined.
  4. Place the onion halves, cut-side down and spaced apart, in a 9x13-inch (23x33-centimeter) high-sided baking dish or pan and pour in the miso water. Cover tightly with aluminum foil and bake for 35 minutes, then remove the foil and turn the onions over so they are cut-side up (take care to ensure they remain intact). Baste the onions very well, then return to the oven, uncovered, for another 45 to 50 minutes, basting every 10 minutes, until the onions are very soft, deeply browned on top, and the sauce has reduced to a gravy consistency.
  5. Carefully transfer the onions to a platter, pouring the sauce over and around them, and serve at once.

See what other Food52ers are saying.

  • Barbara
    Barbara
  • MRubenzahl
    MRubenzahl
  • J Matt Thomas
    J Matt Thomas
  • Elizabeth Tarquin
    Elizabeth Tarquin
  • Änneken
    Änneken

12 Reviews

Wendy H. July 25, 2021
As others have commented, there is at least 50% more water than necessary for the amount of time given for reduction. I left mine in at least another 45 minutes before the liquid was almost reduced like the picture, and even removed some to add to a pork roast pan sauce. They were almost too salty, which I attribute to the type of miso used.
 
Barbara July 5, 2021
An entirely engaging video. THANKS. I shall try.
 
Julie January 20, 2021
This is soooo good! A quart of water seemed like a lot of liquid at first but I ended up keeping it in the oven an extra ten minutes for the sauce to cook down. The onions and sauce spooned on top of rice accompanying roasted chicken is the tastiest comforting meal ever!! So easy. Will definitely be making again.
 
Jwiner January 18, 2021
Mine came out very salty, I followed the recepie exactly. it was very tasty but too salty, has anyone experienced also this?
 
miwucs February 12, 2021
What kind of miso did you use? Most miso pastes have around 12 g of salt per 100 g, but white miso is often around 6 g, sometimes even lower. I think the recipe is tailored for white miso. Using a reddish miso, I lowered the quantity from 100 g to 60 g and it was delicious.
 
MRubenzahl January 3, 2021
Ooooh, this is sooooo good.

I thought it was too much liquid but I trusted the recipe and let it cook. At 500°F, the liquid reduced and thickened to a very flavorful sauce in less than the indicated time. In fact, mine was done 10 or 15 minutes before and it burns very quickly — so keep an eye on it.

And it says it serves 6 but these are so delicious, I would say it serves 4.
 
alejita December 30, 2020
Taste is a 10+. The sauce took 3 hours in the oven to reduce to more-or-less decent consistency. Next time, 2/3 of the water.
 
J M. December 12, 2020
I think there has to be a mistake with the recipe. The quart of water literally leaves your onions swimming! Mine fell apart and became a nice soup. Word of warning, maybe half the water and baste as needed while in oven.
 
Kiyom December 26, 2020
I agree. There was way too much liquid. I had to scoop some out!
 
Kate H. November 27, 2020
This was challenging to make with shallots because they were too short for the quantity of liquid called for and floated all around the roasting dish. The flavors were incredible if a bit strong so I don’t think I splice serve it as a stand-alone side, but it was heavenly with some potatoes.
 
Elizabeth T. November 26, 2020
This is sooo good. On a whim, I pureed leftovers which became an amazing gravy.
 
Änneken November 16, 2020
Beautiful recipe. They feel like a wonderful warm hug during the cold winter months.