Description
This recipe features tender braised onions cooked in a luscious miso butter sauce, served over crisp-tender green beans. The onions are slow-baked until nearly melt-in-your-mouth in a flavorful blend of butter, miso paste, and water, creating an umami-rich, velvety sauce that perfectly complements the fresh green beans. Ideal as a side dish, it offers a harmonious balance of savory depth and freshness.
Ingredients
Vegetables
- 1 to 1½ lb (450g-675g) green beans, washed and trimmed
- 2 lb small onions, or 9-10 small onions weighing about 100g each
Sauce and Seasoning
- 7 tbsp (98g) unsalted butter, melted
- 7 tbsp (105g) white or yellow miso paste
- 3 cups warm water
- Salt for blanching green beans
Thickening Agent
- 2 tbsp cornstarch, whisked with 2 tbsp cold water
Instructions
- Preheat Oven and Prepare Sauce: Preheat your oven to 500°F (260°C). In a 9” x 13” x 2” rectangular baking dish, whisk together the melted butter and miso paste until smooth. Gradually add warm water while whisking to loosen and combine the mixture thoroughly.
- Prepare Onions: Halve the onions lengthwise, trimming a little off the tops and bottoms but leaving enough at the base so the layers stay intact. Remove any papery skins from the onion layers.
- Arrange and Bake Onions – First Phase: Place the halved onions cut-side down in a single layer in the baking dish. Cover tightly with foil and bake for 20 minutes.
- Turn and Baste Onions – Second Phase: Remove foil, carefully turn onions cut-side up, baste them with the braising liquid from the dish, then return the dish uncovered to the oven. Bake for an additional 30-40 minutes until onions are tender and edges are browned, basting every 10 minutes to prevent burning.
- Blanch Green Beans: About 10 minutes before the onions finish, bring a large pot of salted water to a boil (salt like ocean water). Blanch green beans for 2-4 minutes until crisp-tender and bright green. Immediately transfer to an ice bath to stop cooking, then drain well and toss with a little oil in an oven-safe shallow serving dish.
- Reheat Green Beans: Once the onions are done, reduce the oven temperature to 350°F (175°C) and place the green beans in the oven to warm through gently. Monitor to avoid overcooking. Alternatively, reheat the beans by microwaving or sautéing on a skillet.
- Thicken Sauce (Optional): If the braising liquid is too thin, carefully transfer the onions to a separate small dish using a slotted spoon. Pour the braising liquid into a small pot and bring to a gentle simmer. Gradually whisk in some of the cornstarch slurry, cooking until the sauce thickens to a light gravy consistency. Add more slurry as needed and cook on low heat until desired thickness is achieved.
- Assemble and Serve: Remove green beans from the oven, arrange the braised onions on top, and pour the thickened miso butter sauce over everything. Serve immediately and enjoy this flavorful side dish.
Notes
- Use white or yellow miso paste for a milder, sweeter flavor; red miso can be too intense.
- Do not remove too much from the onion base to keep the halves intact during cooking.
- Basting the onions during baking prevents edges from burning and helps develop a rich glaze.
- Blanch green beans just until crisp-tender to maintain their vibrant color and texture.
- Thickening the sauce with cornstarch slurry is optional but recommended for a more velvety finish.
- You can reheat green beans in the oven, microwave, or skillet depending on convenience.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese-inspired
