Buzz
I absolutely adore butter-baked onions: tender, rich, and incredibly soothing. Without any charring or crispy edges, you get silky layers of onion that dissolve effortlessly on your palate.
However, preparing them can be a bit time-consuming (though not overly complex). You need to hollow out the onion, fill it with flavored butter, wrap it in foil, and bake for over an hour until it becomes tender and pliable. Ideal for small gatherings, but less practical for larger events.
When cooking for a big group, I often follow Food52's approach and use a muffin tin. This handy tool can accommodate 12 onion halves simultaneously, allowing you to roast a large quantity without the hassle of coring or wrapping.
The outcome, though, is slightly different. Rather than a consistent texture, the edges become charred and caramelized, which is far from undesirable. A hint of burnt flavor can be delightful, particularly with onions. The bitterness complements the sweetness, and the crispness contrasts with the softness, creating a harmonious blend of all the best qualities an onion can offer.
The Food52 method is straightforward: Halve the onions, season with salt and pepper, roast for 20 minutes, then brush with ghee and continue roasting. I chose to spread softened butter on each half before baking to avoid mid-cooking adjustments. It turned out perfectly.
You can stick to Food52's minimalist seasoning or enhance the butter by mixing in bouillon (or Better Than Bouillon). For a French onion soup-inspired twist, use BTB’s roast beef base. Finish with a sprinkle of shredded gruyere and broil briefly for a golden touch.
Roasted Onions in a Muffin Tin
Ingredients:
6 small onions, any variety (even red onions are suitable)
3 tablespoons softened butter
Salt and pepper to taste
Optional: 6 bouillon cubes or 2 tablespoons BTB
Optional: Shredded gruyere cheese
Preheat your oven to 425℉. Slice the onions in half to reveal their layered rings. Arrange each half in the cavities of a muffin tin. If using bouillon, blend it with the butter, then spread the mixture over the onions. Season with salt and pepper if bouillon isn’t included.
Roast for an hour, turning the tin halfway through, until the onions are tender enough to be pierced easily with a knife. If they need more time, turn off the oven and let them sit inside for an extra 20 minutes. For a cheesy finish, sprinkle shredded gruyere on each onion half and broil for about a minute until the cheese is melted and golden.
