Preparation

Black garlic is already a fermentation miracle—raw garlic aged until it turns sweet, dark, and molasses-like. Here, we're pairing it with miso, another fermented powerhouse, to create a condiment that defies expectations. The onions become jammy and complex, with layers of sweetness, funk, and tang that keep revealing themselves.

This recipe takes patience but minimal effort. The result is a spread that works on toast, stirred into pasta, dolloped onto roasted vegetables, or—trust us—drizzled over quality vanilla ice cream for a savory-sweet revelation.

Preparation

1. Preheat your oven to 275°F (135°C). Arrange onion halves cut-side up in a baking dish.
2. Mash the black garlic cloves with miso paste, rice vinegar, and honey until relatively smooth.
3. Brush the onions with oil and season with salt. Roast for 2 hours until deeply caramelized and collapsing.
4. Remove from oven and let cool for 10 minutes. Spread the black garlic-miso mixture over each onion half.
5. Return to oven for another 30 minutes. The mixture should darken and become glossy.
6. Let cool completely, then transfer everything to a food processor. Pulse until you reach your desired consistency—chunky or smooth.
7. Store in a sterilized jar in the refrigerator for up to 3 weeks.