Miso Butter Onions
These miso-butter braised onions from Yotam Ottolenghi are a simple yet flavorful side dish that relies on slow cooking to develop deep, savory sweetness. It takes time and patience as the onions soften and caramelize gently, absorbing the umami of the miso and the richness of the french butter. The result is a comforting, complex dish that elevates any holiday meal.
I used Yamabuki Shiro Miso from Farm & Forage which is perfect for this kind of dish because its not too dark or fishy but still super flavorful. A high quality french butter like Isigny Sainte-Mère really makes the braising liquid so luxurious. Make sure to use unsalted butter because the miso will be salty enough.
TOTAL COOK TIME: 1.5 Hours
EQUIPMENT:
16” x 11” baking dish at least 3” deep
Baster
INGREDIENTS:
6 - 8 medium white onions
6 - 8 tablespoons of white miso
4 - 5 cups of water (adjust if needed)
7 tablespoons of high quality unsalted butter (room temp or warm)
Freshly ground pepper (optional)
STEPS:
Preheat oven to 450 degrees
Cut onions in half making sure stems stay intact so the onion doesn’t break apart while braising. Peel the outer off and lay cut side down on the baking tray.
Mix miso, butter, hot water and pepper into a smooth mixture. The warm water should melt the butter.
Pour miso-butter mixture over onions and cover tightly with foil.
Put in oven for 35 minutes
Take out of oven and flip over onions (cut side up) and baste well.
Put back in the oven for another 50 minutes basting every 10 minutes.
The onions are ready once the braising liquid has reduced significantly and the onions are deeply caramelized.
Serve with mashed potatoes or enjoy on their own!