Dry-Roasted Brown Butter Onions
A luxurious side dish featuring different types of onions slow-roasted until caramelized and topped with nutty brown butter and apple cider vinegar. The onions become incredibly tender and sweet while maintaining their shape.
Ingredients
- •2 whole medium white onions, unpeeled
- •4 whole cipolline onions, unpeeled
- •4 whole small shallots, unpeeled
- •½ cup unsalted butter
- •3 tablespoons apple cider vinegar
- •1 to taste Kosher salt
- •Ingredient info: Cipolline onions
- •small flat onions
- •are available at Italian markets
- •specialty foods stores
- •and some supermarkets.
Cooking Instructions
- 1.
Preheat oven to 400°F. 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.
90 min
- 2.
Add cipolline onions and shallots to roasting pan root end down and roast until all onions and shallots are soft and deeply colored, about 1 hour longer.
60 min
- 3.
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.
8 min
- 4.
Divide onions and shallots among plates, leaving skins on; spoon brown butter over.
5 min
