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Photo: Claire Lower I am a huge fan of the butter-baked onion : soft, savory, and comforting. There’s no char and no browned bits, just soft layers of allium that melt in your mouth. They are, however, kind of tedious (though not difficult) to make. One has to scoop out the core of the onion, stuff it with seasoned butter, then wrap it up in foil and bake it for at least an hour, until it is soft and supple. Perfectly fine for a crowd of four or fewer, but a little unwieldy for a larger dinner party. For a large crowd, I like to take a webpage out of Food52’s book and break out the muffin tin. Muffin tins can hold 12 onion halves at a time, letting you roast a a whole bunch without any coring or wrapping. The effect, however, is a bit different. Instead of a uniform texture throughout the entire onion, the edges get charred and caramelized, thought that certainly isn’t a bad thing. Burnt isn’t always an unpleasant flavor, especially when it comes to onions. The bitter balances the sweet, and the crisp counters the soft, resulting in a balanced bite of all the good things an onion has to offer. The Food52 recipe is simple: The onions are halved and seasoned with salt and pepper, then roasted for 20 minutes before being brushed with ghee and roasted some more. I opted to smear some room temperature butter on each half before they […]