Dry-Roasted Brown Butter Onions

Ingredients for Dry-Roasted Brown Butter Onions

• 2 medium white onions, unpeeled

• 4 cipolline onions, unpeeled

• 4 small shallots, unpeeled

• 110g (1 stick) unsalted butter

• 3 tablespoons apple cider vinegar

• Kosher salt

• Ingredient info: Cipolline onions, small flat onions, are available at Italian markets, specialty foods stores, and some supermarkets.

Preheat oven to 204°C. Cut white onions, larger cipolline onions, and shallots almost in half, leaving root ends intact. Pry each open slightly to expose cut sides. Place white onions root side down in a foil-lined roasting pan and roast until just beginning to soften and brown, 75-90 minutes.

Add cipolline onions and shallots to roasting pan root end down and roast until all onions and shallots are soft and deeply coloured, about 1 hour longer.

Just before onions finish cooking, melt butter in a small saucepan and cook, swirling occasionally, until butter is brown and smells nutty, 5-8 minutes. Let cool slightly; whisk in vinegar and season brown butter with salt.

Divide onions and shallots among plates, leaving skins on; spoon brown butter over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.