Yotam Ottolenghi’s Miso Butter Onions
Have you ever been tempted to devour a huge heap of onions for dinner?
Nope, me, neither.
Not until I discovered “Miso Butter Onions.”
Imagine onions saturated in butter and savory miso, until they become one, with a texture that is downright melty.
It’s a recipe from Yotam Ottolenghi’s newest cookbook, “Ottolenghi Flavor” (Ten Speed Press), of which I received a review copy.
In this latest cookbook, the London chef and co-writer Tara Wigley put the spotlight on plant-based dishes.
Through more than 100 recipes, Ottolengthi teaches how to amplify the natural flavors of vegetables by adding acidity, fat, sweetness or heat; or by using specific techniques such as charring.Read more