Dry-Roasted Brown Butter Onions

by Ola Rudin and Sebastian Persson

Photo by Amanda T.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • 2

    medium white onions, unpeeled

  • 4

    cipolline onions, unpeeled

  • 4

    small shallots, unpeeled

  • 1/2

    cup (1 stick) unsalted butter

  • 3

    tablespoons apple cider vinegar

  • Kosher salt

  • Ingredient info: Cipolline onions, small flat onions, are available at Italian markets, specialty foods stores, and some supermarkets.

Directions

Preparation Preheat oven to 400°F. Cut white onions, larger cipolline onions, and shallots almost in half, leaving root ends intact. Pry each open slightly to expose cut sides. Place white onions root side down in a foil-lined roasting pan and roast until just beginning to soften and brown, 75-90 minutes. Add cipolline onions and shallots to roasting pan root end down and roast until all onions and shallots are soft and deeply colored, about 1 hour longer. Just before onions finish cooking, melt butter in a small saucepan and cook, swirling occasionally, until butter is brown and smells nutty, 5-8 minutes. Let cool slightly; whisk in vinegar and season brown butter with salt. Divide onions and shallots among plates, leaving skins on; spoon brown butter over. add your own note

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