This recipe for miso butter onions is the perfect appetizer. They are packed full of flavor and are beyond simple to make.
Yotam Ottolenghi is one of my favorite chefs and cookbook authors. I own practically all of his cookbooks and when I came across this miso butter onions recipe (in the cookbook Ottolenghi Flavor), I wanted to put it on my site as an homage to him. He has introduced me to so many new flavor profiles. It is no secret that I love miso on my website. I have recipes for miso cookies, miso carrots, miso caramel, and now, we will add miso butter onions to the mix.
⭐️ Tips, Tricks, and Alterations:
Onions: Yotam uses small onions in his recipe and I use shallots. I like using large shallots, I just love the flavor that they give but if you do not want to use shallots, you can use onion halves in this recipe
Miso: It is important to use white miso paste in this recipe. We are going to make a buttery miso sauce to pour over these shallots and if you were to use any other type of miso it throws off the balance of the dish. Red miso paste for example would be better if you were to make something like miso salmon. Do not use savory miso paste, stick to the sweet because it only enriches the sweetness of caramelized onions.
❤️ Why you will love these miso butter onions:
The buttery golden gravy has a luxurious richness that is so delicious. There is enough saltiness from the miso to pair beautifully with the fall-apart tender onions. There is a savory depth to the sauce because it has so much umami flavor. The onions are soft throughout, you could not have a better side dish! I love to serve this with fish but I think it would also pair beautifully a roast chicken.
📃 Ingredients for miso butter onions
Unsalted Butter: I like to use unsalted butter in this recipe. The butter is not where we get the saltiness from in this dish, it is the miso.
White Miso Paste: Miso paste comes from fermented soybeans (it can be made of other sources as well so be sure if you are gluten free to look for a gluten free miso paste!)
Water: The base of our gravy is miso water and we can't have that without water
Shallots: As I said above this was traditionally an onion dish in that Yotam uses small onions (I have also seen variations where people use large onions or larger onions) but I think that shallots are a worthy vegetable and they have such delicious sweetness that they are my favorite to use in this recipe!
📖 How to make this recipe
Set oven to 500°F
Cut your shallots: Slice the shallots in half and peel the papery skin off. Place in a baking dish (I use my 9x13 casserole dish), place the shallots in the baking dish in a single layer.
Warm water: Warm the water, and melt the butter in the microwave. In a medium bowl, mix the water and the melted butter together and add the miso paste to the water. Make sure everything is broken down in the water and then pour the water over the shallots. Cover the baking dish with aluminum foil.
Bake: Place in the oven and bake for 30 minutes, At the 30 minute mark, remove the aluminum foil. Place back into the oven and bake for another 45-50 minutes. Every 10-15 minutes, baste the shallots (meaning scoop up some of the liquid and drizzle it over the shallots.) If by the end of the time you feel that there is still too much liquid, bake for another 10 minutes. You want a gravy consistency by the end and if you do not have that, keep baking.
⍰ How to store these miso butter onions:
I sometimes make these ahead and I bake them almost all the way. I then pop them back into the oven for 20 minutes.
To store them, I store them in an airtight container in the fridge for 2-3 days.
These are best when they are right out of the oven due to the gravy but they are still delicious on a reheat.
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Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes.
Thank you so much!
Laura
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Miso Butter Onions: Yotam Ottolenghi's Flavor Onions!
- Total Time: 1 hour 25 minutes
- Yield: 8 People
Description
This recipe for miso butter onions is the perfect appetizer. They are packed full of flavor and are beyond simple to make.
Ingredients
- 1 liter Water
- 7 tablespoon Unsalted Butter
- ⅓ cup White Miso Paste (Make sure it is gluten free if you are on a gluten free diet)
- 8 Large Shallots
Instructions
- Set oven to 500°F
- Cut your shallots: Slice the shallots in half and peel the papery skin off. Place in a baking dish (I use my 9×13 casserole dish), place the shallots in the baking dish in a single layer.
- Warm water: Warm the water, and melt the butter in the microwave. In a medium bowl, mix the water and the melted butter together and add the miso paste to the water. Make sure everything is broken down in the water and then pour the water over the shallots. Cover the baking dish with aluminum foil.
- Bake: Place in the oven and bake for 30 minutes, At the 30 minute mark, remove the aluminum foil. Place back into the oven and bake for another 45-50 minutes. Every 10-15 minutes, baste the shallots (meaning scoop up some of the liquid and drizzle it over the shallots.) If by the end of the time you feel that there is still too much liquid, bake for another 10 minutes. You want a gravy consistency by the end and if you do not have that, keep baking.
- Prep Time: 5 minutes
- Cook Time: 1 hour 20 minutes
- Category: Appetizer
- Cuisine: Japanese
Nutrition
- Calories: 129
- Sugar: 3
- Sodium: 438
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 7
- Fiber: 1
- Protein: 2
- Cholesterol: 26
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