Miso Butter Onions

Our miso with onions in oil resembles the taste of the French onion soup you love, minus the soup, and adds the sharpness of umami. The thick sauce perfectly complements the baked onions, while the sweetness of Vidalia onions, the saltiness of miso oil and the savory notes of broth combine to create an excellent side dish. For the vegetarian version, just replace the broth with a plant-based version. You can also use dried bouillon cubes instead of "Better than bouillon". If you can't find the right size onion, just peel the topmost layers of the larger onion until it's the right size. If you don't use sweet onions, you won't get the same effect, so don't give up on them. They are perfectly combined with a salad, a slice of soft brie cheese as an appetizer or a side dish with steak or pork chop.
Preheat the oven to 375°F. Peel the bulbs and trim the base of each one so that the bulb sits flat. Using a small paring knife, cut a recess (about 1 inch in diameter) in the top of the onion. Place the onions in an 8-inch-diameter square baking dish and pour water to a depth of about 1/4 inch around the edges of the pan.Combine the butter, miso, and stock base in a small bowl. Spread the miso oil evenly (about 1 tablespoon each) in the recess of each onion.Bake the onion in the preheated oven until tender, when it can be easily pierced with a vegetable slicer, about 1 hour and 20 minutes, drizzling the cooking juice every 30 minutes. Transfer the onion to a platter; drizzle about 1/4 cup of cooking juice from the roasting pan and serve.