Dry-Roasted Brown Butter Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Onions become meltingly soft and improbably delicious after dry roasting. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Divide onions and shallots among plates, leaving skins on; spoon brown butter over.
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