Have you ever been tempted to devour a huge heap of onions for dinner?

Nope, me, neither.

Not until I discovered “Miso Butter Onions.”

Imagine onions saturated in butter and savory miso, until they become one, with a texture that is downright melty.

It’s a recipe from Yotam Ottolenghi’s newest cookbook, “Ottolenghi Flavor” (Ten Speed Press), of which I received a review copy.

In this latest cookbook, the London chef and co-writer Tara Wigley put the spotlight on plant-based dishes.

Through more than 100 recipes, Ottolengthi teaches how to amplify the natural flavors of vegetables by adding acidity, fat, sweetness or heat; or by using specific techniques such as charring.

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