Dry-Roasted Brown Butter Onions

From the kitchen of Carly

Whole onions and shallots turn mahogany and caramelized in a low oven, then finished with brown butter that smells nutty and a hit of sharp apple cider vinegar. Sweet, deep, and quietly luxurious.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 medium white onions, unpeeled
  • 14 cipolline onions, unpeeled
  • 14 small shallots, unpeeled
  • 11/2 cup (1 stick) unsalted butter
  • 13 tablespoons apple cider vinegar
  • 1Kosher salt
  • 1Ingredient info: Cipolline onions
  • 1small flat onions
  • 1are available at Italian markets
  • 1specialty foods stores
  • 1and some supermarkets.

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.

  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.

  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.

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