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 Tablespoons (100 grams) white or other miso paste
• 1 quart (1 liter) warm water
directions
Preheat the oven to 500°F (240°C convection).
Halve the onions or shallots lengthwise, removing the papery skin and the layer underneath if tough or dry. Cut off the tops and a little of the bottom (not too much – you want to make sure the onion halves are held together at the base).
In a medium bowl, stir together the melted butter, miso, and warm water until fully combined.
Place the onion halves, cut side down and spaced apart, in a 9×13 inch casserole dish or skillet and pour in the miso water. Cover tightly with aluminum foil and bake for 35 minutes, then remove the foil and flip the onions so they are cut-side up (making sure to keep them intact).
Baste the onions very well, then return to the oven uncovered for an additional 45 to 50 minutes, basting every 10 minutes, until the onions are very tender, deeply browned on top and the sauce has a gravy consistency.
Carefully place the onions on a platter, pour the sauce over and around them and serve immediately.
Pingback: Mraz Und Sohn