Miso Butter Charred Onion Potjie
We’ve given these Ottolenghi-inspired onions a little local flavour with a braai twist.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
1.5 kg medium sized onions
Cape Herb & Spice Veggie Seasonings Roast
125 g butter, melted
125 g miso paste
1 L water
a flip grid
a large flat bottom potjie or number 3.
1 baguette, sliced, buttered and toasted on the braai
Cape Herb & Spice Atlantic Sea Salt and Black Pepper Grinders
Build a medium sized fire and let it burn down to coals.
Slice the onions in half and be sure to keep the root intact. Peel off the skin; drizzle the onions with olive oil and season well with Cape Herb & Spice Veggie Seasonings Roast. Arrange the onions face side down on a flip grid. Braai the onions over hot coals to char the face. Once charred, remove from the heat and set aside.
Add the butter, miso and water to the potjie and mix well to combine and break up the miso paste. Carefully place the onions into the potjie charred side facing up. Bring to a simmer, then place the lid on and cook for 20 minutes. After 20 minutes, remove the lid and continue simmering for another 35-40 minutes without stirring. Let the sauce reduce until it is thickened and glossy.
Serve the onions with the toasted baguette – the ideal vessel for scooping up onions and mopping up that delicious miso sauce.