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