Prep
30 min
Total
1 hr 30 min
Makes
2 cups
INGREDIENTS
- 1 kg shallots peeled
- 1/2 cup salted butter
- 2 tbsp white miso
- 1 tsp sugar
- 2 tbsp grainy Dijon mustard
METHOD
- Preheat oven to 400F.
- Melt butter in dutch oven or oven-safe casserole, stir in miso, and sugar.
- Add shallots and toss to coat. Cover and bake for 30 minutes. Uncover and continue to bake until browned, about 30 minutes more. Using slotted spoon, remove shallots.
- Scrap butter into glass measure or jar; whisk in mustard until combined. Return shallots and toss to coat or serve separately.
- Serve with roast pork, steak, on pizza or in grilled cheese sandwiches.
