Thursday, September 29, 2011

Baked Miso Onions (a la Laurel’s Kitchen?)

  • Preheat oven to 350 degrees
  • Peel and cut 4 Spanish/sweet onions into quarters
  • Mix 4 tbsp red miso paste, 4 tbsp olive oil, 3 tbsp tap water and 3tsp dried thyme in a bowl. You can’t have too much sauce—not possible.
  • Place onions in a casserole dish and pour the mixture over the top
  • Cover with foil and bake for 35 minutes
  • Don’t eat them now.
  • Put them all in a tupperware, pour the liquid from the pan over the onions and let it all sit in the refrigerator overnight.
  • Then eat them the next day, heated up, over brown rice, or noodles, or polenta, barley—you name it.
  • Should feed 4-6 people.

- submitted by Jerusha Klemperer

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