Upgraded onions

Enhanced onions

Enhanced onions with miso butter

Elevate your dishes with these delicious onions, inspired by Flavour by Ottolenghi! The secret lies in using the flavour enhancer miso, a particularly tasty substance made from fermented soybeans. Additionally, you'll need time, but in terms of cooking actions, this recipe is a breeze! These onions will keep for at least 3 days in the fridge and are delightful on a (veggie) burger or meatball sandwich, alongside a mashed potato dish, potato puree, a quinoa or bulgur salad, in gravy, or as a side dish with a piece of meat. These onions actually go well with everything! :)

Ingredients: 12 white onions, the size of a large mandarin 140 g butter 140 g white miso paste (available at the Asian grocery)

Preparation: Preheat the oven to 220 degrees. Halve the onions and remove the outer layer, but ensure that the halved onions do not fall apart. Heat the butter in a saucepan, turn off the heat, then add the miso and 1.4 litres of warm water. Whisk it well. Take a baking tray that fits the onions snugly next to each other (if needed, add another onion or remove one) and place them cut side down in it. Pour the miso butter over the onions. Cover with aluminium foil and place the dish in the oven for 35 minutes. After that, remove the dish from the oven, take off the aluminium foil, and carefully turn the onions over, keeping them intact! Spoon some of the miso/butter liquid over the onions and return them to the oven without the foil. Set the timer for 50 minutes and baste them every 10 minutes to keep them moist from above. This way, the onions will turn golden brown and the miso sauce will thicken nicely. Check when the timer goes off if the onions are really soft (you should be able to slide a knife through easily) and then they are ready. Any leftover onions should be stored covered with the liquid in the fridge and can easily be reheated in the oven or microwave. Add a little water to prevent them from drying out and to keep the sauce liquid.

Enjoy!

By: Marleen

Categories: Kitchen secrets