GLAZED SHALLOTS WITH CHILE AND THYME
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Provided by Molly Baz
Categories Bon Appétit Side Winter Shallot Chile Thyme Vinegar Peanut Free Soy Free Tree Nut Free Wheat/Gluten-Free Holiday 2018
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35-40 minutes. Taste and season with more salt if needed.
- Spoon shallots and glaze into a serving dish and top with thyme leaves.
- Do Ahead
- Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.
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ayesha Noor
[email protected]I love the combination of the shallots and the chile. It's a perfect balance of sweet and heat.
Brian Chiluba
[email protected]These shallots are a great make-ahead appetizer. They're always a hit at parties.
MH_MaŸÑiK Official
[email protected]I've never made shallots before, but this recipe made it so easy. I'm definitely going to make them again.
Anna Gritton
[email protected]These shallots are a great way to add a pop of flavor to any dish.
Alemitu Tadele
[email protected]I'm not a big fan of shallots, but I actually really enjoyed these. They were so tender and flavorful.
Thomas Barton
[email protected]These shallots are so addictive! I could eat them all day long.
Kenya Nelson
[email protected]I love the simplicity of this recipe. It's a great way to use up shallots that are about to go bad.
Ejaz Ur rehman
[email protected]These shallots were the perfect addition to my holiday dinner. They were so elegant and delicious.
zindeju
[email protected]I thought this recipe was just okay. The shallots were a bit bland and the glaze was too thick.
Shanto Ramjan
[email protected]These shallots were amazing! They were so easy to make and they tasted incredible. I will definitely be making them again.
suna2008
[email protected]I found this recipe to be a bit time-consuming. It took me longer than 30 minutes to make the shallots.
miss nela
[email protected]These shallots were a bit too sweet for my taste. I think I would have preferred a more savory glaze.
Andrew Salt
[email protected]I love this recipe! The shallots are so versatile, I've used them in salads, sandwiches, and even as a topping for pizza. They always add a delicious flavor and crunch.
Mike Mccookiemonster
[email protected]These shallots were delicious! I made them for a weeknight dinner and they were a big hit with my family. The shallots were tender and flavorful, and the glaze was perfectly sweet and savory.
Ja_ Sojol
[email protected]I've made this recipe several times now and it's always a winner. The shallots are always perfectly caramelized and the sauce is so flavorful. It's a great dish to serve as an appetizer or side dish.
max lee
[email protected]These shallots were a hit at my dinner party! They were so easy to make and had such a delicious flavor. I especially loved the combination of the sweetness from the glaze and the heat from the chile.