I’m an enormous fan of the butter-baked onion: smooth, savory, and comforting. There’s no char and no browned bits, simply smooth layers of allium that soften in your mouth.
They’re, nonetheless, sort of tedious (although not troublesome) to make. One has to scoop out the core of the onion, stuff it with seasoned butter, then wrap it up in foil and bake it for at the least an hour, till it’s smooth and supple. Completely high quality for a crowd of 4 or fewer, however just a little unwieldy for a bigger ceremonial dinner.
For a big crowd, I wish to take a webpage out of Food52’s e-book and escape the muffin tin. Muffin tins can maintain 12 onion halves at a time, letting you roast a a complete bunch with none coring or wrapping.
The impact, nonetheless, is a bit totally different. As a substitute of a uniform texture all through the whole onion, the perimeters get charred and caramelized, thought that definitely isn’t a foul factor. Burnt isn’t all the time an disagreeable taste, particularly in terms of onions. The bitter balances the candy, and the crisp counters the smooth, leading to a balanced chew of all the great issues an onion has to supply.
The Food52 recipe is easy: The onions are halved and seasoned with salt and pepper, then roasted for 20 minutes earlier than being brushed with ghee and roasted some extra. I opted to smear some room temperature butter on every half earlier than they went into the oven so I didn’t need to futz midway by the prepare dinner. All of it labored out simply high quality.
You possibly can maintain the seasoning so simple as Food52 does, or you may mash some bouillon (or Higher Than Bouillon) into the butter earlier than placing it on the onions. For French onion soup vibes, you may use BTB’s roast beef base. Top with just a little shredded gruyere and pop ‘em below the broiler for a minute or so.
Muffin Tin Roasted Onions
- 6 small onions, any type (even crimson would work)
- 3 tablespoons room-temp butter
- Salt and pepper to style
- Non-compulsory: 6 cubes bouillon or 2 tablespoons BTB
- Non-compulsory: Shredded gruyere
Warmth your oven to 425℉ and halve the onions to reveal concentric circles of onion layers. Place each in a muffin tin divot. Combine bouillon with butter if utilizing, then smear the butter on the onions. Season with salt and pepper should you’re not utilizing bouillon.
Roast for an hour, rotating midway by, till the onions will be simply pierced with a knife. If they don’t seem to be fairly smooth sufficient after an hour, flip the oven off and allow them to hand around in the heat for a further 20 minutes. Sprinkle just a few teaspoons of shredded cheese on every onion half if utilizing, and broil for a couple of minute, till the cheese is melted and flippantly browned.