Dry-Roasted Brown Butter Onions

By amt2mf

by Ola Rudin and Sebastian Persson

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.

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.

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