Our Miso Butter Onions evoke the flavors you love from French onion soup, minus the soup and add a boost of umami. The rich, thick sauce compliments the baked onions fantastically, while the sweetness from the Vidalia onions, saltiness from the miso butter, and the savory notes from the buillion combine to make the ultimate side dish. For a vegetarian version, just switch out the buillion for a plant-based version. You can also use dried buillion cubes instead of Better Than Buillion as well. If you can’t find the right size onion, simply peel off the outermost layers of a larger onion until it’s the right size. If you don’t use sweet onions, you’re not gonna get the same effect, so don’t skip out on those. These pair perfectly with a salad, a wedge of soft brie-like cheese as an appetizer, or as a side to a steak or pork chop.
How to Make It
Preheat oven to 375°F. Peel onions, and trim base of each so that onion sits flat. Using a small paring knife, cut out a hollow (about 1 inch in diameter) from top of onions. Place onions in an 8-inch square baking dish, and add water to a depth of about 1/4 inch up sides of dish.
Stir together butter, miso, and stock base in a small bowl. Spoon miso butter evenly (about 1 tablespoon) into hollow of each onion.
Bake onions in preheated oven until cooked through and can easily be pierced with a paring knife, about 1 hour, 20 minutes, basting with cooking juices every 30 minutes. Transfer onions to a platter; drizzle with about 1/4 cup cooking juices from baking dish, and serve.