Dry-Roasted Brown Butter Onions
This roasted onion medley recipe transforms simple ingredients into a caramelized masterpiece. White onions, cipolline onions, and shallots are roasted until tender and deeply colored, creating a flavorful dish enhanced by a luxurious brown butter and apple cider vinegar sauce. Each bite is a delightful symphony of sweet, tangy, and nutty flavors that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 2 medium white onions, unpeeled
- 4 cipolline onions, unpeeled
- 4 small shallots, unpeeled
- 1/2 (1 stick) unsalted butter
- 3 apple cider vinegar
- Kosher salt
Instructions
- Preheat oven to 400°. 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.
Yield
4 servings
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