Chef Tom’s Miso-Butter Onions

This is one of the most delicious things I’ve ever put in my mouth. It’s the perfect side dish for a roast chicken, a grilled steak, or a piece of broiled fish. Savory, umami, creamy. It’s magical. You can even toss the finished (cooled) product into a blender and use it as a gravy for all manner of things.

Find the miso. Spend the time cooking it on the oven. You will return to this recipes many times, it’s that good. Genius recipe from Chef Yotam Ottolenghi.

Miso-Butter Onions

Miso Butter Onions

serves 4-6


4 large yellow onions

7 tablespoons unsalted butter, melted

1/2 cup plus 1 tablespoon (100 grams) white or other miso paste

3 cups warm water


Heat the oven to 500°F (240°C fan).

Halve the onions, discarding the papery skin, as well as the layer beneath if it is tough or dry. Slice each half in half again, lengthwise. Trim the tops and a little off the bottom (not too much—you want to ensure the onion quarters stay held together at the base).

In a medium bowl, whisk 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 (23×33-centimeter) high-sided baking dish or pan and pour in the miso water. Cover tightly with aluminum foil and bake for 35 minutes, then remove the foil and turn the onions over so they are cut-side up (take care to ensure they remain intact).

Baste the onions very well, then return to the oven, uncovered, for another 45 to 50 minutes, basting every 10 minutes, until the onions are very soft, deeply browned on top, and the sauce has reduced to a gravy consistency.

Carefully transfer the onions to a platter, pouring the sauce over and around them, and serve at once.


Some of the best, most innovative guitar music is come out of the Saharan desert. Take a few minutes to listen to this first vid, for a short primer on the incredible music by the unique and fascinating people called Tuareg (a word that originally meant rebel). Music created as a way to express themselves from a hard life of political struggle.

Taureg Guitar Primer

Here just a few examples of their music.

Mdou Moktar




Mdou Moctar – Mt Hood Stage @Pickathon 2019


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

2 Responses to “Chef Tom’s Miso-Butter Onions”

  1. wow! great recipe! and fascinating info on a new style of guitar! You rock, Chef Tom!

  2. I LOVE roasted onions! I will definitely try this recipe.

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