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
Ingredients
Scale
- 4 small onions
- 50g salted butter
- 2 tbsp gochujang
- 500ml boiling water
- 1 spring onion
- 1 small handful fresh coriander
- Sprinkle of sesame seeds
Instructions
- 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.
Notes
- This recipe is adapted from Ottolenghi’s Miso Butter Onions recipe.
- Scaling the recipe may affect how the sauce reduces.
Find it online: https://zenaskitchen.com/gochujang-butter-onions/