24 Oct Gochujang Butter OnionsPrint
Gochujang Butter Onions
Though onions are the backbone of so many dishes, they can actually make a brilliant centrepiece. Adapted from Ottolenghi’s miso butter onions, this recipe transforms the humble onion into something incredibly delicious with just three ingredients: gochujang, butter and water. The garnishes aren’t a requirement, though they do add colour and freshness. Serve as is, over rice or with some crusty bread.
- Prep Time: 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 1x
- 4 small onions
- 50g salted butter
- 2 tbsp gochujang
- 500ml boiling water
- 1 spring onion
- 1 small handful fresh coriander
- Sprinkle of sesame seeds
- Heat your oven to 240°C fan.
- Halve the onions lengthwise and trim the top and a little of the base of the onion (you want to ensure the halves stay whole).
- Arrange the onions cut-side-down in a single layer in a large, deep baking dish.
- Place the butter, gochujang and boiling water in a bowl and whisk until the butter is melted. Pour the sauce over the onions, wrap tightly with foil and roast for 35 minutes.
- Take the onions out of the oven and reduce the temperature to 210°C fan. Remove the foil, flip the onions so they’re cut-side-up and baste with the sauce. Roast uncovered for a further 40 to 45 minutes, basting every 10 minutes, or until the onions are nice and soft and beginning to char at the edges and the sauce has thickened.
- Transfer the onions to a plate and pour over the sauce. Top with the spring onions, fresh coriander and sprinkle of sesame seeds then serve.
This recipe is adapted from Ottolenghi Flavour Yotam Ottolenghi and Ixta Belfrage.