IMO this makes a major mistake: not searing the cut side of the onion first. That browning from Maillard reaction adds an amazing extra layer of flavor. The crunch on the sear will dissipate when you flip them cut-side down and add the miso-broth mixture, but the flavor remains in the onions and permeates the broth. Personally, i also like to add in King Oyster mushrooms (any thick mushroom that can withstand the soaking and baking), and carrots. I’ve had great success also adding golden beets, parsnips, or potatoes (i usually pick one), but it’s hard to get the balance right so that you dont take away from our true love, the onion.
slop1010101
Looks good, but miso wrecks my guts.
DIJames6
I could find so many things to do with this.
CantaloupeAsleep502
I pray every day that quick cut videos will fall out of favor someday.
Mournful_Vortex19
I could see myself doing this but cutting the onion into strings and using the final product to top a steak
Ooooo. I do miso butter mushrooms. It somehow never occurred to me to do it with just onions. On it.
hallucinex81
I made this not too long ago! After the first part in the oven, I finished it on the stove (dutch oven w/lid) to make the 10-minute bastes easier. So good!
drfury31
The whole time I’m thinking, why not melt cheese on top at the end? What isn’t better with cheese on it?
GrizzliousTheOG
What’s the quantity of plastic from the baster? Must be to taste.
THEKINKOLOGISTS
🙌
culinarysiren
I’ve been lulled in by TT onion recipes before and they were shit. No flavor what so ever. So, I’m just going to pass on this one too even if it looks really good.
19 Comments
I wonder if the basting is ACTUALLY needed 🤔
Miso and what? I need this in my life.
These do not look like the other recipe that was cut into this video at :25 left. They look very very different.
Someone please make this and tell me if it’s worth it! And how to get it to look like the inserted video pretty please.
Gonna need a written recipe
Soooo… what is the recipe
https://preview.redd.it/jwld8mn39m6g1.jpeg?width=1170&format=pjpg&auto=webp&s=1d17bbe7f3da5fe5a3315f0e16e7fab09e47ae96
IMO this makes a major mistake: not searing the cut side of the onion first. That browning from Maillard reaction adds an amazing extra layer of flavor. The crunch on the sear will dissipate when you flip them cut-side down and add the miso-broth mixture, but the flavor remains in the onions and permeates the broth. Personally, i also like to add in King Oyster mushrooms (any thick mushroom that can withstand the soaking and baking), and carrots. I’ve had great success also adding golden beets, parsnips, or potatoes (i usually pick one), but it’s hard to get the balance right so that you dont take away from our true love, the onion.
Looks good, but miso wrecks my guts.
I could find so many things to do with this.
I pray every day that quick cut videos will fall out of favor someday.
I could see myself doing this but cutting the onion into strings and using the final product to top a steak
Made this for Thanksgiving. Thickened the sauce and served it all over blanched green beans. It’s the only way I want to eat green beans now. Very easy too. https://www.saltnpepperhere.com/blog/green-beans-miso-butter-braised-onions?utm_source=whisk&utm_medium=android&utm_campaign=green_beans_with_miso_butter_onions_%E2%80%94_saltnpepperhere
Ooooo. I do miso butter mushrooms. It somehow never occurred to me to do it with just onions. On it.
I made this not too long ago! After the first part in the oven, I finished it on the stove (dutch oven w/lid) to make the 10-minute bastes easier. So good!
The whole time I’m thinking, why not melt cheese on top at the end? What isn’t better with cheese on it?
What’s the quantity of plastic from the baster? Must be to taste.
🙌
I’ve been lulled in by TT onion recipes before and they were shit. No flavor what so ever. So, I’m just going to pass on this one too even if it looks really good.
That sounds delectable