I am a substantial fan of the butter-baked onion: delicate, savory, and comforting. There is no char and no browned bits, just smooth layers of allium that melt in your mouth.
They are, nonetheless, form of tedious (however not hard) to make. One has to scoop out the core of the onion, things it with seasoned butter, then wrap it up in foil and bake it for at least an hour, until it is comfortable and supple. Flawlessly good for a crowd of 4 or much less, but a tiny unwieldy for a bigger meal bash.
For a huge crowd, I like to acquire a webpage out of Food items52’s e book and crack out the muffin tin. Muffin tins can keep 12 onion halves at a time, permitting you roast a a total bunch devoid of any coring or wrapping.
The result, nevertheless, is a bit various. In its place of a uniform texture during the complete onion, the edges get charred and caramelized, considered that undoubtedly isn’t a negative detail. Burnt isn’t constantly an disagreeable taste, particularly when it arrives to onions. The bitter balances the sweet, and the crisp counters the delicate, ensuing in a well balanced bite of all the superior items an onion has to offer you.
The Food stuff52 recipe is straightforward: The onions are halved and seasoned with salt and pepper, then roasted for 20 minutes just before remaining brushed with ghee and roasted some extra. I opted to smear some place temperature butter on every fifty percent before they went into the oven so I did not have to futz midway by way of the cook dinner. It all labored out just great.
You can maintain the seasoning as very simple as Meals52 does, or you can mash some bouillon (or Better Than Bouillon) into the butter before putting it on the onions. For French onion soup vibes, you can use BTB’s roast beef base. Top with a minimal shredded gruyere and pop ‘em beneath the broiler for a minute or so.
Muffin Tin Roasted Onions
- 6 compact onions, any sort (even pink would do the job)
- 3 tablespoons space-temp butter
- Salt and pepper to taste
- Optional: 6 cubes bouillon or 2 tablespoons BTB
- Optional: Shredded gruyere
Heat your oven to 425℉ and halve the onions to expose concentric circles of onion layers. Location every single a single in a muffin tin divot. Blend bouillon with butter if applying, then smear the butter on the onions. Year with salt and pepper if you’re not utilizing bouillon.
Roast for an hour, rotating halfway by way of, until eventually the onions can be simply pierced with a knife. If they are not rather smooth sufficient after an hour, transform the oven off and let them hold out in the heat for an supplemental 20 minutes. Sprinkle a couple of teaspoons of shredded cheese on each individual onion 50 percent if utilizing, and broil for about a moment, until eventually the cheese is melted and evenly browned.