With these tender Oven Miso Onions, simple and humble onions are transformed into an extremely tasty side dish or buffet attraction using just two simple ingredients. This delicious flavor combination and idea comes from the Yotam Ottolenghi book “Flavour”.
However, I swapped out the unsalted butter for plant-based margarine to make this dish vegan. I think that doesn’t detract from the taste. These miso onions are a good example of how you can conjure up a spectacular side dish with little money and the simplest of ingredients.
A word about the pan
It’s important that the skillet or casserole dish is just big enough to hold the halved onions in one layer, without them being on top of each other. The onions will shrink as they cook, making room for the sauce.
The onions used should not be too big, maybe around 150g each. If you cannot find suitable onions on the market, use slightly larger shallots instead.
It’s also important when the onions are making their second round in the oven that you pour the sauce over them several times so that the onions caramelize and don’t burn.
The tender miso onions from the oven are best eaten hot straight from the oven. If you want to prepare the miso onions for later, heat the sauce before serving. You may need to thin the sauce with water as well.
tender miso onions from the oven – what to eat with them?
You can simply enjoy the miso onions with toast, basmati rice or homemade mashed potatoes. And as already mentioned, these delicious sweet onions are a hit on every buffet.
if you like our tender miso onions from the oven, you might also be interested in these dishes:
- Oven Vegetables with Hasselbacks and Tahinidrizzle
- Panzanella salad
- Hasselback squash as a side or complete meal
- Zoodles with fresh chanterelles
- Cauliflower steaks from the oven
- vegan turnip curry
vegan miso onions from the oven
- 1,2 kg onions about 1.2 kg medium or shallots
- 100 grams light miso paste white miso
- 7 tbsp. vegetable margarine or butter if not vegan
- 1 Liter lukewarm water
- Preheat the oven to around 240°C.
- Peel the onions or shallots and cut in half lengthways. Don’t cut off too much at the root so that the bulbs can still hold together and not fall apart.
- Melt the vegetable margarine in a saucepan. Don’t overheat. Whisk together the miso and the lukewarm water until well combined, then add to the margarine and mix well.
- Place the onions, cut-side down, close together in a casserole dish just big enough to hold the onions. Pour on the miso water.
- Cover the casserole dish well with aluminum foil and bake in the oven for 35 minutes.
- After 35 minutes, remove the foil and turn the onions so that the cut surfaces are now facing up. Bake the onions in the oven, uncovered, for another 45 to 55 minutes. Baste with the broth every 10 minutes.
- If the onions are buttery soft and well browned (important), the sauce should be well thickened as well.
- Serve the onions on a platter or plates and pour the sauce over them.
- Enjoy hot!