I am a chef with 15 years of expertise. Everybody ought to know this 3-ingredient recipe for braised onions.

This dish is ready on the stovetop.Alissa Fitzgerald

  • As an skilled chef and cooking teacher, I really like these miso-and-butter braised onions.

  • I usually use yellow onions and white-miso paste, although you’ll be able to all the time combine it up.

  • The dish pairs properly with squash, potatoes, and meat, and it might probably preserve within the fridge for as much as per week.

As a chef and cooking teacher with over 15 years of expertise, I am all the time recommending these miso-and-butter braised onions.

With simply three substances (not together with water), the dish is deceptively easy, but so good. It pairs exceptionally properly with squash, potatoes, or no matter meat is already on the desk.

Yotam Ottolenghi — the famed British, vegetable-forward chef — created this dish, and his model is excellent. However I’ve discovered methods to make it faster whereas maintaining its wealthy, umami goodness.

Learn on for every part you have to know to make these onions, together with my ideas and tips.

I take advantage of yellow onions, however you’ll be able to select from many alternative alliums

Yellow onions, miso paste, and butter on a wood cutting board

This recipe solely calls for 3 substances.Alissa Fitzgerald

Onions belong to the allium genus, and though totally different varieties could also be related, no two are precisely alike.

I take advantage of fundamental, yellow ones for his or her gentle style and vast availability, however you’ll be able to experiment with shallots or cipollini onions.

So long as they’re evenly browned and coated with the buttery miso base, all shall be properly.

Halved Yellow onions cooking in a deep pan on stove

I preserve the onions hooked up to their roots so that they keep intact whereas cooking.Alissa Fitzgerald

The miso makes for a silky sauce, and the fats gently caramelizes the butter

The buttery, umami sauce is de facto what makes this dish particular.

The milk solids in the butter enable the sleek funkiness of miso to shine whereas the fats gently caramelizes them.

I take advantage of unsalted butter in order that I can add salt in keeping with my preferences as a result of it is all the time simpler to place one thing in than take it out.

Butter and miso in deep pan together over stove

The milk solids within the cooked butter make this dish further wealthy.Alissa Fitzgerald

Miso paste (a fermented soybean product) is a staple in Japanese delicacies and is available in many types.

White miso is the least fermented and due to this fact thought of very gentle. Yellow and purple misos are aged longer, so that they tackle larger, bolder flavors.

Be at liberty to discover which kind you want greatest, however any sort will should be diluted in water.

Miso and butter broth cooked in a deep pan over the stove being stirred with spoon

The miso-butter sauce is silky and easy.Alissa Fitzgerald

Urgent the paste flat within the pan and stirring it into the liquid lets the molecules calm down, leading to a silky, easy sauce that’ll cut back because the onions braise.

Be at liberty so as to add extra water at any level if you happen to like a thinner sauce.

Halved yellow onions braising in miso-butter broth in pan over stove

I cooked the onions within the sauce for about 40 minutes.Alissa Fitzgerald

The ultimate result’s a tasty facet dish you’ll be able to pair with meat, potatoes, or different dinner staples

Butter-miso braised onions plated on white dish

This dish is a good accompaniment with dinner.Alissa Fitzgerald


  • Six to eight small or medium yellow onions

  • 6 tablespoons unsalted butter

  • 1/3 cup white-miso paste, to style

  • 1 cup heat water


  1. Halve the onions and chop off the ends, leaving the portion the place the onion is hooked up to the foundation intact. Peel off the highest two layers of pores and skin.

  2. Heat a slice of butter in a heavy-bottomed pan over medium warmth and place the onions face down. Cook dinner for six to eight minutes till the onions are completely browned on the lower facet. Allow them to sit for 2 extra minutes earlier than transferring them to a plate.

  3. Flip the warmth all the way down to low and add the butter, miso, and heat water. Press the miso down with a spoon or whisk, then combine till totally mixed.

  4. Place the onion halves, cut-side down, again within the pan. The miso butter ought to come no less than midway up them, and it’ll bubble. Cowl tightly and go away on low for 20 minutes.

  5. Flip the onions over, and add a splash of water if the sauce appears too evaporated. Cowl and cook dinner for an additional 20 minutes till it has a gravy-like consistency and the onions are cooked by and falling aside.

  6. Gently spoon the onions onto a serving platter with their sauce. Add salt and cracked pepper to style.

  7. Seal any leftovers in a container, and preserve them within the fridge for as much as per week.

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