Miso Butter Onions by Ixta Belfrage
Heat your oven to 240°C fan/464°F.
Halve your onions lengthways and discard the papery skin. Trim any dry tops of and carefully trim the base, ensuring that your onion halves remain whole.
Melt your butter in a large pan or in a heatproof bowl in the microwave. Add your miso paste and a litre of warm water, then whisk together until you have a homogenous sauce.
Place your onions cut side down in a large, high-sided baking tray. Pour over your miso water, then tightly cover with tin foil. Bake for 35 minutes.
Remove your tray from the oven, discard your foil and flip your onions over. Give the onions a good baste with a spoon, then return to the oven. Bake for another 45-50 minutes, basting well every 10 minutes. Your onions should be deeply golden and soft with gentle charring around the edges. Your sauce will be lovely, thick and golden.
Transfer your onions to your chosen serving plate and pour your lovely sauce all over the top. Serve whilst still hot and juicy.