Miso butter onions

These onions are a bit of a revelation, and the very definition of low effort/high impact, where just three ingredients come together to create something truly spectacular.

Still, the effort we save you on mise en place we take back by asking for a roasting tray which is just the right size. This is important. The tray should be just big enough to fit the halved onions in a single layer, without them overlapping. The onions will then shrink as they cook, creating the space the sauce needs to evaporate and thicken into a glorious gravy. If your tray isn’t big enough to fit eight onions (that’s sixteen halves), then roast fewer, decreasing the rest of the ingredients proportionally (the cooking method and time stay the same). It’s also important to saturate each onion half very well every time you baste, spooning the sauce over several times so the cut sides remain moist. This is to ensure that the onions caramelise, rather than burn. These are best eaten straight out of the oven, but if you are making them ahead, warm the sauce up before serving, letting it down with a bit of water. Serve spooned over toast, rice or mashed potatoes. Roasted chicken, predictably, is also a great match.