Balsamic-Roasted Shallots

By • December 23, 2013 • 15 Comments

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Author Notes: This recipe is very easily doubled. Don't fret too much about getting the measurements perfect, either; this is the kind of recipe that begs for a bit of this, a dash of that.

Serve it as a side with dinner, on a sandwich, or underneath a fat ball of burrata.
Kenzi Wilbur

Serves 4 to 6

  • 1 pound shallots, the larger ones halved
  • 2 tablespoons olive oil
  • 1 tablespoon plus 2 teaspoons brown sugar
  • A three-finger pinch of salt
  • 1 tablespoon thyme, finely chopped, plus a few whole sprigs
  • 2 tablespoons sherry
  • 1 tablespoon plus 2 teaspoons balsamic vinegar
  1. Heat oven to 400° F.
  2. Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish).
  3. Add the brown sugar, mix to just combine, then add shallots, cut-side down if you've halved any. Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side.
  4. Take the pan off of the heat, and add everything else -- salt, thyme, sherry, vinegar -- shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through. Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark.
  5. Serve warm.
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Comments (15) Questions (0)

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Open-uri20140923-25319-1rud8xi

about 1 month ago marsiamarsia

Oops! I guess my vision of shallots and cipollini surrounding the turkey is not "letting the shallots stand alone," is it? Sorry. (blush)

Open-uri20140923-25319-1rud8xi

about 1 month ago marsiamarsia

Love the idea of giving Brussels Sprouts the Balsamic/sugar treatment, MarielMac! Must try. I can also see the shallots and cipollini garnishing the holiday turkey platter, can't you? (Cook the little onions the same way as the shallots, I mean.)

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7 months ago MarielMac

Does anyone think this would be great using Brussels Sprouts instead of onions?

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7 months ago Gotowanie Girl

I accidentally left these in the oven for over an hour....they still turned out amazing! Thanks for posting

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8 months ago Jonian Sparemiah

" beautiful brown crust " - Hallmark! Thank You.

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8 months ago CarlaCooks

This recipe is a winner! I made these last night and served them on crisped bread with a smear of goat cheese. So, so, so delicious.

Stringio

9 months ago Caroline Conger

Delicious! We were eating them right out of the pan and have the burnt finger tips to prove it! I made this recipe again with yellow onions because the shallots were such a hit.
The next day, I sauteed the onion/shallot mixture with spinach and put it in a bacon, egg, and havarti grilled cheese.

Me

9 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Oh my gosh that sounds amazing. So glad you liked them!

Stringio

10 months ago Jean Francois Tchaly

well very good..

Liz_and_sophie_kiss

10 months ago LizTerry

These were great! Thanks. We served with the salt crusted fire cooked beef tenderloin- went great together.

Me

10 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Ah! That meal sounds dreamy.

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10 months ago ichabod

They look fantastic, but I found I needed to brown the shallots for close to twenty minutes in the oven before covering with foil and roasting the mixture. In the future, I think I would brown the shallots with the pan on a burner and then roast in the oven.

Me

10 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Hi there -- sorry for the confusion! As the recipe is written, that's exactly what you're supposed to do: I brown them on over medium heat on a burner, and then move them to the oven, covered, when I'm happy with how they look.

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10 months ago ichabod

you are correct.

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10 months ago Lori

These look fantastic!