Recipe and words by Klara Risberg
I can't take any credit for these incredible onions and I am sure you have seen them all over social media. The recipe is from Ottolenghi's book Flavour, if you don't have it you should get it immediately. My humble addition to the recipe is a little fresh thyme which adds extra depth to this umami dish. The onions make a beautiful side dish to any roast or spread.
70g white miso
4 sprigs of fresh thyme
750ml warm water
Start by cranking up your oven to 220 degrees. Peel and half the onions, making sure the root is still intact, you want to make sure they hold their shape. Place the cut side down in an ovenproof dish. Melt the butter in a pan, add the miso paste and whisk in the warm water. Pour the mixture over the onions and add the thyme, cover with tin foil and bake for 40 minutes. After this time carefully flip the onions and bake for another 30-40 minutes uncovered, basting every 10 minutes, until the onions are soft and you have a gravy like sauce.
For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!